In a large covered pot, bring 8 cups water and salt to a boil.
Add the rinsed rice and boil on high heat uncovered for about 5-8 minutes, or until the rice has slightly softened. Drain the rice in a colander, rinse and set aside.
Melt 2 tablespoons ghee in a non-stick pot over low heat.
In a small bowl, mix 1 cup of the lightly cooked rice with 2 tablespoons of saffron-water mixture, gently mix and spread evenly in the bottom of the pot. This will be the crispy rice referred to as Tahdig.
Begin by layering a 1/3 of the partially cooked rice and a 1/3 of the herb mixture into the pot and repeat until all of the rice and herbs have been layered in the pot. Gently mix the rice and herbs to create a uniform mixture.
Wrap the lid with a clean towel and place on top of the pot. Allow the rice to steam over a medium-low to medium heat for about 45 minutes.
10 minutes before the rice finishes cooking begin preparing the prawns.