Prawn Pilaf
Pilaf is a delicious dish in which the rice is stirred through with onions as well as a mix of aromatic spices. This version, which contains sweet, meaty prawns couldn't be easier to make.
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Recipe
To Serve
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Basmati rice500 grams
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Prawns: peeled, de-veined and washed400 grams
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Refined oil50 ml
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Tomatoes, finely chopped2
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Yoghurt100 grams
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Coconut, grated50 grams
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Coconut milk100 ml
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Cloves15
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Cinnamon sticks, 2" each2
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Green cardamoms5
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Cashew nuts, fried until golden brown25 grams
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Onions: sliced and fried until golden brown120 grams
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Salt (to taste)1
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Ginger 1" piece, peeled and chopped1
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Green chillies, finely chopped6
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Garlic (whole)8 cloves
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Cumin powder1.5 tsp
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Water1.4 litres
- Large ovenproof pan with lid
- Large saucepan
Method
1
• Heat the oil in a deep pan; add the ginger, green chilli-garlic paste, and cumin powder; sauté until the water evaporates. Add the tomatoes and sauté until they soften and darken in colour; add the yoghurt. Stir to mix well and continue to cook until the yoghurt is absorbed and the oil rises to the surface.
2
Add the coconut and then a few seconds later add the coconut milk and sail. Stir to mix well and continue to cook until the gravy thickens. Add the prawns and bring to the boil. Turn off the heat. Pour the prawns with the sauce into an ovenproof pan. Keep aside.
3
Bring 5-6 cups of water to a rapid boil. Add the cloves, cinnamon sticks, green cardamoms, and salt, Add the rice and boil for 6-7 minutes. Drain the rice and spread it on top of the prawns.
4
Spread the cashew nuts and fried onions. Make a few wells in the rice all the way to the bottom to allow the steam to escape.
5
Cover the pan with an aluminium foil and then with a tight-fitting lid. put the pan in a preheated oven (170°C / 325°F) for 15 minutes. Mix before serving.
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