Prawn Pilaf Food

GOAN PRAWN PULAO (PILAF)

Steps:

• Marinate the prawns in ½ teaspoon salt, lime juice and turmeric powder for 15 minutes
• Heat the cooking pot with the ghee. When it melts, add the whole spices, once they turn fragrant, add in the onions, sautee´until they become soft and light brown. Next add the ginger garlic pastes and chilis, cook for couple minutes and then add the tomato
• Once the tomatoes soften, add the vegetables and spice powders. Cover and cook for 4-5 minutes and then throw in the prawns, mix well and cook for 2 minutes*
• Next, add the soaked rice and coriander leaves. Mix well but gently, so as to not break the rice grains
• Now add the coconut milk, water and salt to taste, give it another mix. Be mindful that the prawns also have salt due to the marination. Cook this on high flame until the water and coconut milk from the surface dries up
• Then cover with the cooking pot with a lid an cook on the lowest flame for another 8 minutes. Once done, remove the pot from the heat and let it sit for 10 minutes before serving
• Garnish your delicious Goan prawns pulao with fresh coconut and coriander leaves and serve. Enjoy!

ONE-PAN PRAWN PILAU

Steps:

• Heat a large wide pan and dry-fry the curry paste with the onions for 4-5 mins until the onion begins to soften. Add the rice to the pan and stir to coat in the curry paste. Add the stock, then bring to the boil.
• Cover the pan and turn the heat down to low. Leave the rice to simmer slowly for 12-15 mins until all the liquid has been absorbed and the rice is cooked. Turn off the heat and stir in the prawns, peas and chilli. Cover the pan and leave to stand for 5 mins.
• Fluff up the rice grains with a fork and season if you want. Scatter over the coriander and serve with lemon wedges.

NORTH ATLANTIC PRAWN PILAF

Steps:

• Peel the prawns but keep the heads and shells. Put the prawns on a plate and set aside. Heat 25g (1oz) of the butter in a large pan, add the onion and carrot and fry over a medium heat for 6-7 minutes, until lightly browned. Add the prawn heads and shells and continue to fry for 3-4 minutes. Add the tomato purée and chicken stock, bring to the boil and simmer for 15 minutes. Strain into a measuring jug; if there is more than 600ml (1 pint), return it to the clean pan and boil rapidly until reduced to this amount. Meanwhile, rinse the rice in a few changes of cold water until the water runs relatively clear. Cover with fresh water and leave to soak for 7 minutes. Drain well. Melt the rest of the butter in a saucepan and add the shallots, garlic, cloves, cardamom pods, cinnamon stick and turmeric and fry gently for 5 minutes. Add the rice and stir well to coat the rice with the spicy butter. Add the stock to the pan, season with salt and bring to the boil, then turn the heat right down to the slightest simmer, put a lid on the pan and leave to simmer for 10 minutes. Don't lift the lid during this time. Uncover and gently stir in the peeled prawns, coriander, diced tomatoes and some seasoning to taste. Re-cover and leave for 5 minutes to warm through. Then spoon into a warmed serving dish and serve.

SPEEDY PRAWN PILAF

Steps:

• Mix half a pouch Tilda Pure Basmati Rizzaz with the frozen peas, frozen prawns, 2 tbsp water and curry powder. Season if you want to, cover and cook in the microwave on High for 3 mins until piping hot. Serve with a spoonful natural yogurt.

PRAWN PILAF

Steps:

• Gently fry the onion and garlic in oil until soft and golden. Add rice and cook, stirring for a minute before adding the tomatoes, water and lemon juice. Season with salt and pepper, bring to the boil, reduce heat to a slow simmer and cook uncovered for 10 minutes. Add the prawns, tucking them in the rice and continue to cook for another 5 minutes or until rice is just soft. Remove from heat and allow to cool slightly, then crumble over the fetta, parsley and mint. To serve Serve directly from the pot with lemon wedges on the side.

SHRIMP RICE PILAF

Steps:

• In a large saucepan, melt butter over medium heat; cook garlic until tender and fragrant but not browned, about 1 minute.
• Add shrimp and mix well; stir in rice.
• Pour in stock and bring to a boil; cover.
• Reduce heat and simmer gently for 20 to 25 minutes or until liquid is absorbed.
• Stir in dill; season with salt and pepper to taste.

SHRIMP PILAF

Steps:

• Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart pan over medium heat; add shrimp and cook, stirring, until almost opaque throughout, about 3 to 4 minutes.
• Lift out and set aside (shrimp will get more cooking time later).
• Pour pan juices into a 1-quart measuring cup; add clam juice and enough water to make 2 1/2 cups, set aside.
• Melt remaining 1/4 cup butter in pan over medium heat; add onion and garlic, cook, stirring often, until onion is soft, about 5 minutes.
• Add rice and turmeric; cook, stirring for 2-3 minutes, add celery, salt, pepper and clam juice mixture.
• Reduce heat, cover and simmer until rice is almost tender to bite, about 15 minutes.
• With a fork, lightly mix tomatoes and peas into rice; scatter shrimp over top, cover and continue to cook until rice is tender to bite and liquid is absorbed, about 10 more minutes.
• Sprinkle with parsley.

SPICED PRAWN & COCONUT PILAF

Steps:

• Cook the rice according to pack instructions, then set aside. Put the ginger, garlic and tomatoes into a food processor, blend to make a paste, then set aside until you're ready to cook.
• Heat the oil in a large non-stick pan and add the whole spices. Once they sizzle, add the onion, frying over a medium heat for about 10 mins until soft. Add the ground spices and paste, then cook over a low heat, stirring occasionally until the sauce has released the oil back into the pan. Add the prawns, then cook for a few mins until cooked through - the mixture should be quite dry and paste-like.
• Stir the cooked rice into the pan to coat it well in the spices. Make sure the rice is heated through, then serve scattered with the coconut.