Spiced Prawn & Coconut Pilaf
In this flavorful dish, aromatic spices and juicy prawns come together to create a delicious biryani that is sure to impress your taste buds. The combination of fragrant basmati rice, rich tomato-ginger-garlic paste, and a blend of whole and ground spices results in a dish that is both comforting and satisfying. With a touch of coconut for added texture, this prawn biryani is a feast for the senses that will leave you craving more.
— Constant Cookbook
Ingredients
- 250g basmati rice , washed well
- small piece fresh root ginger , roughly chopped
- 2 large garlic cloves
- 2 medium tomatoes , quartered
- 4 tbsp vegetable oil
- 1 tsp cumin seeds
- 5 black peppercorns
- ½ cinnamon stick
- 3 cloves
- 3 cardamom pods
- 1 medium onion , finely sliced
- ½ tsp turmeric
- ¼ tsp chilli powder
- 1 tsp ground coriander
- 300g raw prawns , peeled
- handful flaked unsweetened coconut , to serve
Instructions
- Cook the rice according to pack instructions, then set aside. Put the ginger, garlic and tomatoes into a food processor, blend to make a paste, then set aside until you’re ready to cook.
- Heat the oil in a large non-stick pan and add the whole spices. Once they sizzle, add the onion, frying over a medium heat for about 10 mins until soft. Add the ground spices and paste, then cook over a low heat, stirring occasionally until the sauce has released the oil back into the pan. Add the prawns, then cook for a few mins until cooked through – the mixture should be quite dry and paste-like.
- Stir the cooked rice into the pan to coat it well in the spices. Make sure the rice is heated through, then serve scattered with the coconut.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 429 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 56 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 0.41 milligram of sodium
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