Add tomatoes, chilies, coconut, cilantro, and mint to a blender or a food processor.
Add ¼ cup water and blend to make a smooth paste. Scrape the sides of the blender a few times while blending. Set aside.
Heat ghee and oil in a pan. Once the oil is hot, add cloves, peppercorns, bay leaves, cinnamon stick, and green cardamoms, and let them crackle for 3-4 seconds
Add onions and fry until they are slightly browned (8-10 minutes), stirring frequently. Then Add ginger-garlic paste and cook for 2-3 minutes.
Now add the ground green masala paste, coriander powder, chili powder, and turmeric powder, and cook for 2-3 minutes.
Add the prawns, lime juice, garam masala powder, and salt, and stir gently.
Drain the water from the rice and add the rice to the pan.
Add 2 and ½ cups of water and mix gently. Reduce the heat to low. Cover the pan with a tight-fitting lid and cook the rice undisturbed until all the liquid is absorbed and the rice is cooked well (20-25 minutes).
Once the rice is cooked, remove the pan from heat and let the pulao rest for 5 minutes. Remove the lid of the pan and fluff the shrimp pulao using a fork. Serve hot.