In a large skillet, heat 2 tablespoons of ghee over medium heat until melted. Add 1 thinly sliced onion and sauté for about 15 minutes, stirring occasionally, until golden brown. Then, add 3 minced garlic cloves, 1 teaspoon of cumin seeds, and ½ teaspoon of turmeric, cooking for an additional 2 minutes until fragrant.

Incorporate ¼ cup of finely chopped fresh cilantro, ¼ cup of finely chopped dill, and 2 teaspoons of dried fenugreek leaves into the skillet. Sauté the herb mixture for another 2 minutes, allowing the flavors to meld. Once the herbs are fragrant and slightly wilted, remove the skillet from heat and set it aside.

In a large pot, bring 6 cups of salted water to a rolling boil. Carefully add 2 cups of pre-soaked and rinsed Basmati rice, allowing it to boil for 5–8 minutes until slightly softened but not fully cooked. Drain the rice in a colander and set it aside while you prepare the next steps.

In a non-stick pot, heat 2 tablespoons of ghee over medium heat. Combine 1 cup of the cooked rice with a few tablespoons of dissolved saffron water for the base. Spread this rice mixture evenly in the pot, creating a foundation for the crispy Tahdig that will form later.

Gradually layer the remaining rice over the saffron rice in the pot, then gently fold in the sautéed herb mixture. Ensure it’s evenly distributed for flavor while avoiding mashing the rice. Cover the pot with a towel-wrapped lid and reduce the heat to low, allowing the rice to steam for about 45 minutes until fluffy and tender.

While the rice is steaming, heat 1 tablespoon of ghee in a separate pan over medium-high heat. Coat 1 pound of cleaned prawns with your chosen spices, then sauté them for about 2 minutes on each side until they are bright red and cooked through. Finish with a squeeze of fresh lime juice for an added touch of brightness.

When the rice is ready, carefully invert it onto a serving platter to showcase the golden Tahdig crust. Arrange the succulent prawns artfully on top. Garnish with chopped green onions and extra cilantro for brightness, and savor the delicious aromas of your freshly made Meygoo Polo!