Soak the rice in water for 20 to 30 minutes, then drain and rinse.
Salt the prawns and set aside.
Heat the ghee in a deep saucepan over medium high heat. Add the cinnamon, bay leaves, peppercorns, cloves and cardamom. When the spices start to crackle, add the onions and fry till they turn golden brown. Add the tomatoes, prawns and garam masala; stir well.
Add the peas, carrots, green beans, stock cubes and rice and cook and stir for a little bit, coating the rice in the mixture. Pour the water in and mix well. Bring to the boil, cover and simmer for 10 to 20 minutes, or till rice is tender. When cooled fluff with a fork and garnish with coriander leaves and lime.