PRAWN, TOMATO AND CHILLI PILAF

30m cook

9

Ingredients

• 500g medium green prawns

• 2 red onions

• 60g butter

• 300g (1 1/2 cups) Basmati rice

• 3cm piece ginger

• 1 long red chilli

• 6 cardamom pods

6 servings

6 Method Steps

Step 1

Twist heads from 12 prawns and reserve. Place all prawns in a bowl and set aside in the fridge. Peel, then fnely chop red onions. Heat butter in a 26cm frying pan over medium heat. Add red onions and reserved prawn heads, and cook, stirring occasionally, for 5 minutes or until onions are softened.

Step 2

Meanwhile, place rice in a sieve. Rinse under running water until water runs clear. Set aside. Peel, then fnely grate ginger. Halve chilli lengthwise, discard seeds, then fnely chop.

Step 3

Remove prawn heads from pan and discard. Add ginger, chilli and spices to pan, then peel and crush garlic over. Increase heat to high and stir for 3 minutes or until mixture starts to caramelise and

• 1 tsp cumin seeds

• 1 cinnamon quill

• 2 cloves garlic

• 400g can Italian chopped tomatoes

• 2 spring onions

• 1 lemon

• 1/4 bunch coriander stick to base of pan. Stir in rice until well coated, then add tomatoes and 375ml (1 1/2 cups) boiling water. Season generously with salt.

Step 4

Bring rice mixture to the boil. Cover with a lid, reduce heat to low–medium, then cook for 15 minutes or until liquid is absorbed. Meanwhile, peel prawns, leaving tails intact, then clean. Finely chop spring onions, cut lemon into wedges, then set aside.

Step 5

Remove pan from heat. Stir in prawns. Cover. Stand for 5 minutes (residual heat will fnish cooking prawns and rice).

Step 6

Divide pilaf among bowls, tear leaves from coriander, then scatter over with the spring onions. Serve with lemon wedges.