Spiced Prawn and Pea Pilaf

Spiced Prawn and Pea Pilaf

Serves 4
Cooks in
Preparation Time
Easy

Ingredients

3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
¾ tbsp garam masala
½ tsp ground turmeric
300g basmati rice
600ml vegetable or chicken stock
400g frozen field fare king prawns, fully defrosted
Couple of handfuls of frozen field fare peas
Juice of ½ lemon

3 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed ¾ tbsp garam masala ½ tsp ground turmeric 300g basmati rice 600ml vegetable or chicken stock 400g frozen field fare king prawns, fully defrosted Couple of handfuls of frozen field fare peas Juice of ½ lemon

Method

Heat the oil in a large, lidded sauté pan. Fry the onion, stirring frequently, for 5 minutes until soft but not coloured.

Add the garlic, cook for another minute, then add the spices and cook for 2 minutes.

Add the rice and cook, stirring, for a minute or two to toast, then add the stock, season well and bring to a simmer.

Simmer for a minute, then put the lid on and turn down the heat as low as possible – you should just be able to hear it gently bubbling.

Cook, without stirring, for 20 minutes until the rice is cooked with a little bite and the liquid has been absorbed.

Add the prawns to the pan 3-4 minutes before the end of the cooking time, then add the peas for the last 2 minutes.

Once the rice is cooked and the prawns are completely pink, stir through the lemon juice, taste and adjust the seasoning as needed.

Serve immediately – it’s great with a dollop of Greek yogurt.

Many thanks to Delicious Magazine for this Recipe

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