Pasta, Noodles and Rice Recipes - Prawn Pilau Recipe

Ingredients

Serve 6

• 375 g/12 oz basmati rice

• 6 tablespoons ghee or vegetable oil

• 1 tablespoon coriander seeds, crushed

• 1/2 teaspoon turmeric

• 1 small pineapple, cubed, or 250 g/8 oz can pineapple cubes, drained

• 250 g/8 oz cooked peeled prawns

• 1 teaspoon salt

• about 600 ml/1 pint Fish Stock

To garnish:

• 2 tablespoons ghee or vegetable oil

• 2 tablespoons sultanas

• 2 tablespoons cashew nuts

• 2 hard-boiled eggs, quartered

• 2 tablespoons chopped fresh coriander

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Method:

1. Wash the rice under cold running water and drain thoroughly.

2. Heat the ghee or vegetable oil in a large saucepan, add the coriander seeds and fry for 30 seconds. Add the turmeric and stir for a few seconds, then add the pineapple and stir-fry for 30 seconds.

3. Add the prawns, rice and salt. (If using a stock cube, omit the salt.) Stir-fry for 1 minute, then pour in enough stock to cover the rice by 5 mm/1/4 inch.

4. Bring to the boil, cover tightly and cook very  gently for 25 minutes or until all the liquid has been absorbed and the rice is cooked.

5. Meanwhile, prepare the garnish. Heat the ghee or vegetable oil in a small frying pan and then fry the sultanas and cashews for 1-2 minutes until the sultanas are plump and the nuts lightly colored.

6. Transfer the rice to a warmed serving dish and gently fork in the sultanas and nuts. Arrange the egg quarters around the edge, sprinkle the coriander on top, and serve hot.