Boil 600ml of salted water, add rice, and cook on low heat until water is absorbed.
Cover rice with a lid and let rest for 20 minutes.
Marinate prawns with turmeric and salt in a cool place for 30 to 60 minutes.
Fry bay leaves and onion paste in 60ml of oil for 6 to 8 minutes until light brown.
Sear prawns briefly in the remaining oil in a separate non-stick pan and set aside.
Mix cumin, turmeric, and ginger-garlic paste into 75ml of water and add to the onions.
Cook onion mixture on low heat for 3 minutes while stirring regularly.
Add salt, chillies, and prawns to the pan and stir for one minute.
Stir in coconut milk and simmer for 3 minutes until prawns are cooked through.
Season with sugar, cardamom, coriander, lime juice, and stir ghee and smoked salt into the rice.