Prawns pulao

This is Chef Sanjeev Kapoor's recipe with a lit bit of alternation to satisfy my family's taste buds  The actual recipe calls for just three tbsp coconut milk, but I on the other hand wanted to give it more taste and flavour so increased the milk's quantity.

Ingredients;
1 1/2 cups basmati rice (long grain)
600 g headless prawns
2 medium onions
3 -5 sprigs fresh coriander leaves
2 green chilies
1 tablespoons oil
1 tbsp ghee/butter
2 cloves
1 inch cinnamon stick
2 green cardamoms
1/2 teaspoon turmeric powder
1 teaspoon lemon juice
1 1/2 cup coconut milk
1 1/2 cup water.

Method:
Wash and soak rice in water for 30 minutes.Drain and keep it aside.Chop the onions finely.Chop the coriander leaves too.Slit the green chillies. Shell, de-vein and wash the prawns.
Now, heat oil and butter in a thick-bottom pan.Add cloves,cardamom and cinnamon.Stir-fry for a minute.Then add the onions and saute till they become translucent.Add water,turmeric powder,lemon juice and green chillies .Bring it to boil.Then add coconut milk and bring it to boil once again.Add rice and chopped coriander leaves.After a minute, stir in prawns, salt to taste.Stir and close the vessel.Cook on low flame till the prawns and rice are cooked.Garnish with Coriander leaves.Serve hot!