This prawn pilaf is an easy one-pot meal that’s flavorful and satisfying. Juicy prawns, tender rice, and warm spices make it a great option for a quick dinner. It’s creamy, comforting, and ready in no time.
Ingredients Needed:
- 400 grams of peeled cooked prawns or shrimp
- 200 grams of frozen peas
- 275 grams of basmati rice
- 2 tbsp butter – or olive oil
- 1 onion – diced
- 2 cloves garlic – diced
- 10 green cardamom pods
- 1 tsp turmeric
- 600 ml chicken stock or broth – or vegetable stock
- 200 grams light crème fraîche – or Greek yogurt
- salt & pepper
- 4 tbsp chopped coriander or dill
How To Make Prawn Pilaf Recipe?
- Preheat the Oven: Set the oven to 200°C.
- Season the Prawns: Sprinkle salt and pepper on the prawns and keep them in the fridge while preparing the rice.
- Cook the Onions: Heat a large oven-safe pot or casserole dish on medium heat. Add butter and melt it. Stir in the onions and cook for 5 minutes until soft but not browned.
- Add Garlic and Cardamom: Lightly crack the cardamom pods with the back of a knife. Add them and the garlic to the pot, stirring for 2 minutes until fragrant.
- Toast the Rice: Add the rice and turmeric to the pot. Stir for 1-2 minutes until the rice is lightly toasted and coated in spices.
- Add Stock: Pour in the stock and bring it to a boil. Cover with a lid, wait a minute to let steam build, then place the pot in the oven. Bake for 15 minutes.
- Add Prawns and Peas: Remove the pot from the oven. Pick out the cardamom pods from the top. Stir in the prawns and peas. Return the pot to the oven for 5 minutes to warm them through (make sure raw prawns are fully cooked).
- Finish and Serve: Stir in the crème fraîche, adjust salt and pepper to taste, and garnish with chopped coriander or dill. Serve warm.
Recipe Tips:
- Use Good Quality Stock: The flavor of your pilaf depends on the stock. Use fresh chicken or vegetable stock for the best taste. Avoid using stock cubes if possible, as they may be too salty.
- Don’t Stir the Rice After Adding Stock: Once you pour the stock into the pot, avoid stirring the rice. Stirring can make the rice sticky instead of light and fluffy.
- Toast the Rice Properly: When you add the rice to the pan, toast it with the spices for 1-2 minutes. This step adds a nutty flavor and makes the rice more aromatic.
- Don’t Overcook the Prawns: If your prawns are already cooked, just warm them through at the end. Overcooking them can make them rubbery. If using raw prawns, make sure they turn fully pink and are firm but not overdone.
- Check the Liquid Before Baking: The stock should just cover the rice. Too much liquid will make the pilaf mushy, and too little will leave the rice undercooked. Adjust if needed before placing the pot in the oven.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover prawn pilaf cool to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the pilaf to cool completely, then portion it into freezer-safe containers or bags. Store in the freezer for up to 2 months.
- Reheat: Heat the pilaf in a non-stick pan on low heat with a splash of water or stock, stirring gently until warmed through.
Nutrition Facts:
- Calories: 593 kcal
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 181mg
- Sodium: 437mg
- Potassium: 739mg
- Total Carbohydrate: 76g
- Dietary Fiber: 6g
- Sugars: 8g
- Protein: 34g
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