Method of Preparation :
Cook rice till three fourths done. Strain and keep aside. Roast dal in a pan. Add sufficient hot water, little turmeric and salt. Cook till done. It should not be over cooked. Strain and keep aside.
Extract 1 cup milk from the grated coconut. Soak saffron in the lime juice. Shell and devein the prawns.
Heat ghee in a pan. Add onions and fry till brown. Add ginger paste, turmeric, chilli powder, nutmeg powder, ground paste and stir for a minute. Add garam masala and sauté well. Add the prawn, salt and 1/2cup water. Mix well and cook till the prawn are done.
Grease a heavy bottomed vessel. Layer half the rice, half the prawn and half the dal, one on top of the other. Repeat with the remaining halves. Sprinkle the coconut milk and saffron lime juice mix. Cover tightly and seal with flour dough and steam on a low flame for 15 minutes. Mix well and serve hot.