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Spiced prawn and pea pilaf

Name: Spiced prawn and pea pilaf
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Cuisine: Indian recipes
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 sustainably sourced frozen king prawns, fully defrosted; Couple of handfuls of frozen peas; Juice of ½ lemon

Published: 31 Jan 14
Updated: 18 Mar 24

This simple prawn and pea rice dish uses store cupboard staples for a tasty midweek treat.

Easy
February 2014

Test kitchen approved

Serves 4
Hands-on time 20 min, simmering time 20 min

This simple prawn and pea rice dish uses store cupboard staples for a tasty midweek treat.

Nutrition: per serving

Calories: 486kcals
Fat: 9.9g (1.4g saturated)
Protein: 25.2g
Carbohydrates: 62g (1.8g sugars)
Fibre: 1.7g
Salt: 0.9g

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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 sustainably sourced frozen king prawns, fully defrosted
Couple of handfuls of frozen peas
Juice of ½ lemon

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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.