Spiced prawn and pea pilaf

Spiced prawn and pea pilaf
  • Serves icon Serves 4
  • Time icon 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
Calories
486kcals
Fat
9.9g (1.4g saturated)
Protein
25.2g
Carbohydrates
62g (1.8g sugars)
Fibre
1.7g
Salt
0.9g

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

Method

  1. 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.
  2. 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.
  3. 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.

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