Rinse the basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for 30 minutes to an hour.

In a large pan or wok, heat the olive oil over medium-high heat. Add the king prawns and sauté for 2-3 minutes until they start to turn pink. Remove the prawns from the pan and set aside.

In the same pan, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and grated ginger, and sauté for an additional 1 minute, stirring constantly, until fragrant.

Stir in the cumin, coriander, turmeric, and chili powder. Cook for 1 minute, allowing the spices to toast and release their flavors.

Drain the soaked basmati rice and add it to the pan. Stir to coat the rice with the spices and oil.

Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the rice is tender and has absorbed all the liquid.

Remove the pan from the heat and fluff the rice with a fork. Gently fold in the reserved cooked king prawns, chopped cilantro, and chopped scallions.

Season with salt and pepper to taste.

Serve the king prawn basmati rice hot and enjoy!