- 0:25 Prep
- 0:25 Cook
- 6 Servings
- Advanced
Make a special dinner with minimal fuss with this spicy prawn pilaf which is baked in the oven.
Ingredients
- 4 tablespoons ghee (see note)
- 1 large onion, finely chopped
- 1 garlic clove, chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 1/2 teaspoons mild curry powder
- 10 cardamom pods, bruised
- 2 cinnamon quills
- 10 fresh curry leaves (see note)
- 1 cup (200g) basmati rice
- 2 cups (500ml) Massel chicken style liquid stock, heated
- 20 green prawns, peeled (tails intact)
- 1 cup (120g) frozen peas, thawed
- Mango chutney, to serve
Method
- Step 1Preheat the oven to 200°C.
- Step 2Heat ghee in a flameproof casserole over medium heat. Add the onion, garlic, spices and curry leaves and cook, stirring, for 1 minute or until the onion and garlic soften slightly and the mixture is fragrant. Add the rice, stir to coat the grains in the mixture, then season well with salt and pepper. Pour in hot stock, stir well, then cover and bake for 15 minutes until most of the liquid is absorbed and rice is tender.
- Step 3Remove pan from the oven and arrange prawns over rice. Cover and bake for a further 10 minutes or until prawns are cooked. Stir in peas, cover, then set aside for 5 minutes or until peas are warmed through. Serve pilaf with mango chutney.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1293 kj
Energy
13g
Fat Total
8g
Saturated Fat
2g
Fibre
17g
Protein
127mg
Cholesterol
568.54mg
Sodium
2g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Notes
Ghee is clarified butter, available from supermarkets. Curry leaves are from greengrocers and Asian food shops.
- Author: Valli Little
- Image credit: Mark Roper
- Publication: Taste.com.au
0
