Prawn Pilaf
Prep 20 min Total 50 min
Jhinga pulao is an Indian-style rice dish where basmati rice is cooked together with prawns, pineapple, turmeric and coriander seeds in a spiced stock. The pineapple adds a sweet, lightly sour undertone that pairs well with the toasted spices and mild prawns.
The dish is built on the basic pilaf technique: the spices are toasted in fat first, the other ingredients are folded in, and the rice is left to finish cooking in exactly the amount of liquid it can absorb. The result is loose, golden grains of rice, each carrying the flavour of turmeric and ghee.
The topping of toasted cashew nuts, puffed raisins, hard-boiled eggs and fresh coriander makes it a complete meal without any accompaniment. Freshly chopped coriander on top brings it all together.
Ingredients
Serves 6
- 375 g basmati rice
- 6 tbsp ghee (or vegetable oil)
- 1 tbsp coriander seeds, crushed
- ½ tsp turmeric
- 1 small fresh pineapple, cut into cubes (or 250 g tinned pineapple, drained and cubed)
- 250 g prawns, frozen and thawed
- 1 tsp salt
- 600 ml fish stock (or chicken stock)
Garnish
- 2 tbsp ghee (or vegetable oil)
- 2 tbsp raisins
- 2 tbsp cashew nuts
- 2 eggs, hard-boiled and quartered
- 2 tbsp coriander leaves, freshly chopped
Directions
Rinse the rice thoroughly under cold running water until the water runs clear. Place it in a bowl of cold water and leave to soak for 30 minutes. Drain it in a sieve and leave to drip dry.
Heat the ghee or oil in a large, heavy-bottomed pot over medium heat. Add the crushed coriander seeds and toast them for about 30 seconds until fragrant.
Stir in the turmeric and let it fry for a brief moment. Add the pineapple cubes and fry, stirring, for a further 30 seconds.
Add the prawns, the drained rice and the salt. Stir everything together and fry for about 1 minute so the rice grains are coated in fat and spices.
Pour in the stock so the liquid sits about 5 mm above the rice — you may not need all the stock. Bring to the boil.
Put a tight-fitting lid on the pot, reduce to low heat and leave the pilaf to cook for 25 minutes until all the liquid is absorbed and the rice is tender. Do not lift the lid during cooking.
While the rice cooks, heat the ghee or oil in a small pan over medium heat. Add the raisins and cashew nuts and toast for 1–2 minutes until the raisins puff up and the nuts are lightly golden. Remove from the heat.
Take the pot off the heat and leave the rice to rest with the lid on for a couple of minutes. Transfer the pilaf to a serving dish and gently fold in the raisins and cashew nuts.
Garnish with the quartered eggs and scatter with freshly chopped coriander. Serve immediately.
Notes
The rice must be completely drained before it goes into the pot — otherwise the ratio of rice to liquid will be off.
Frozen prawns must be fully thawed and drained before adding, so they do not release extra water into the pilaf.
Freshly chopped coriander has a completely different aroma from dried — use only fresh here.
The pilaf will keep for a couple of days in the fridge. Reheat it in a pan with a little extra fat so the rice grains do not clump together.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
Green Chutney
Tamarind Chutney
