For making the Chingri Malaikari, clean the prawns with warm salted water and marinate with 1/4 teaspoon of turmeric powder and 1/4 pinch of salt along with a pinch of onion, ginger and cumin seeds. Let the prawns marinade.
Prepare an onion-ginger paste in a mixer. Then heat ghee in a kadai or a deep pan and fry the prawns till they turn golden brown, and keep them aside in a bowl.
Put another frying pan on low-medium flame and heat oil in it add cinnamon, cardamom, cloves and bay leaves in it, let all the spices crackle. Add the paste of onion and ginger and fry it on medium flame for about 4-5 minutes.
Then add remaining turmeric powder, kashmiri chilli powder, salt and garam masala to the frying onions and saute for a few seconds. Now, add coconut milk and 1/2 cup of water and bring it to boil.
Then cut the green chillies and add them to the gravy along with the fried prawns. Allow it to cook for another 5-6 minutes. Put off the flame, garnish the chingrir malaikari with coriander leaves and add some coconut flakes on top of it. Keep it aside.
Now, for the Gondhoraaj rice, soak the basmati rice for half an hour in water in a large vessel, and keep them aside.
Put water in a pan as per requirement and bring it to boil. Then add a pinch of salt, one spoon of lime juice, one small piece of lemon rind, two kaffir lime leaves and one spoon of ghee to the boiling water, and add the soaked rice. Serve the cooked Gondhoraaj (lime) rice with malaikari.