Prawn pilaf

Posted: October 2, 2012 by nietize in Indian, Prawns, Rice
Tags: ,

From Gordon Ramsay’s Best Menus
Serves 4


500ml light chicken stock
4tbsp olive oil
1 large onion, peeled and finely chopped
1 garlic clove, peeled and chopped
1 tsp ground cumin
1 tsp ground coriander
1.5 tsp mild curry powder
10 cardamom pods
few thyme sprigs (leaves only)
200g basmati rice
sea salt and black pepper
20 large tiger prawns (in shells)

Heat oven to 200C. Cut a circle of baking paper big enough to cover an overproof pan. Cut a steam hole in the centre. Bring stock to boil in another pan.

Heat olive oil in ovenproof pan, add garlic, onion, spices and thyme. Stir over medium heat for 2-3 minutes, then tip rice in and stir well. Add some salt and pepper and toast the rice for a minute. Pour in the boiling stock and arrange the prawns on top of the rice in a single layer.

Lay the baking paper on top to cover, then transfer pan to oven. Bake for 10-12 minutes or until rice is tender and has absorbed most of the liquid. Leave to stand, still covered with the paper, for 5 minutes before serving.

Rice was undercooked but the taste was pretty good! More practice required.


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