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Serves
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Ingredients
For the pilaf
  • 300 g White basmati rice
  • 1 Red onion, sliced
  • 2 Spring onions, sliced
  • 1 Red bell pepper, diced
  • ½ tsp Turmeric
  • 1 tbsp Tomato paste
  • ½ tsp Cayenne
  • 2 Red chillies, finely chopped (adjust to your preference)
  • ½ tsp Ground cumin
  • 1 tsp Smoked paprika
  • Handful of cherry tomatoes, halved
  • 2 Garlic cloves, grated
  • Knob of ginger, grated
  • 530 ml Veg/fish/chicken stock
  • A few strands of saffron
  • Salt and pepper
  • Unsalted butter
  • Fresh coriander, finely chopped
  • Flaked almonds
For the raita
  • 4 Heaped tablespoon Greek yoghurt
  • 1 Garlic clove, grated
  • ½ tsp Garam masala
  • ¼ Cucumber, finely chopped
  • Handful of coriander, finely chopped
  • ½ Shallot, finely diced
  • ½ Lemon, juiced
  • Salt and pepper
For the prawns
  • 300 g King prawns
  • 1 tsp Paprika
  • ¼ tsp Turmeric
  • ½ Lemon, juiced
  • 1 tsp Honey
  • Salt and pepper
Spicy Prawn Pilaf with Cucumber Raita Spicy Prawn Pilaf with Cucumber Raita

Spicy Prawn Pilaf with Cucumber Raita

This is a super easy and delicious dish, packed with spices, cherry tomatoes, chillies, red pepper, caramelised onions, and saffron-infused stock, topped with some quickly seared marinated prawns and cucumber raita.

Prep 45 minutes
Total 45 minutes
  1. Whisk together lemon juice, paprika, honey, turmeric, salt, and pepper. Add your prawns, toss, and set aside.
  2. Next, prepare your vegetables. In a large pot or dutch oven on a medium heat, add a knob of butter. Once melted, add your sliced red onion and squeeze over a little lemon juice.
  3. Add a few strands of saffron to your stock, and allow to steep while the onions cook.
  4. Once the onions start to caramelise, add the spring onion, diced red pepper, garlic, ginger, red chilli, and cherry tomatoes. Stir through your tomato paste, turmeric, cayenne, cumin, salt, pepper, and paprika, and leave to cook for a few minutes.
  5. Wash your rice until the water runs clear, then add to the pot. Stir until well coated, then pour in your saffron-infused stock. Give it a good stir, reduce the heat to low, then cover and leave to cook for 15 minutes or until all the liquid is absorbed.
  6. You may need to stir every so often to prevent anything getting stuck to the bottom. Depending on the heat you may need to add more liquid, so keep an eye on it.
  7. Meanwhile, prepare your raita. Scoop out the middle of your cucumber, then finely dice. Add to a bowl with your greek yoghurt, lemon juice, garam masala, coriander, shallot, and grated garlic. Season with salt and pepper, and refrigerate until ready to serve.
  8. Once the liquid is absorbed and the rice is cooked, remove from the heat and leave to sit, covered, for 10-15 minutes before fluffing with a fork.
  9. Meanwhile, heat a splash of oil in a non-stick pan on a high heat. Cook your prawns in batches, quickly searing each side.
  10. Remove from the pan, then add to the pot, along with a bunch of finely chopped coriander and a good squeeze of lemon. Stir to combine, top with more coriander and flaked almonds, and serve with your raita and some lemon wedges. Enjoy!
Spicy Prawn Pilaf with Cucumber Raita Spicy Prawn Pilaf with Cucumber Raita

Spicy Prawn Pilaf with Cucumber Raita

This is a super easy and delicious dish, packed with spices, cherry tomatoes, chillies, red pepper, caramelised onions, and saffron-infused stock, topped with some quickly seared marinated prawns and cucumber raita.

favorite
print
rate
Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
For the pilaf
  • 300 g White basmati rice
  • 1 Red onion, sliced
  • 2 Spring onions, sliced
  • 1 Red bell pepper, diced
  • ½ tsp Turmeric
  • 1 tbsp Tomato paste
  • ½ tsp Cayenne
  • 2 Red chillies, finely chopped (adjust to your preference)
  • ½ tsp Ground cumin
  • 1 tsp Smoked paprika
  • Handful of cherry tomatoes, halved
  • 2 Garlic cloves, grated
  • Knob of ginger, grated
  • 530 ml Veg/fish/chicken stock
  • A few strands of saffron
  • Salt and pepper
  • Unsalted butter
  • Fresh coriander, finely chopped
  • Flaked almonds
For the raita
  • 4 Heaped tablespoon Greek yoghurt
  • 1 Garlic clove, grated
  • ½ tsp Garam masala
  • ¼ Cucumber, finely chopped
  • Handful of coriander, finely chopped
  • ½ Shallot, finely diced
  • ½ Lemon, juiced
  • Salt and pepper
For the prawns
  • 300 g King prawns
  • 1 tsp Paprika
  • ¼ tsp Turmeric
  • ½ Lemon, juiced
  • 1 tsp Honey
  • Salt and pepper

  1. Whisk together lemon juice, paprika, honey, turmeric, salt, and pepper. Add your prawns, toss, and set aside.
  2. Next, prepare your vegetables. In a large pot or dutch oven on a medium heat, add a knob of butter. Once melted, add your sliced red onion and squeeze over a little lemon juice.
  3. Add a few strands of saffron to your stock, and allow to steep while the onions cook.
  4. Once the onions start to caramelise, add the spring onion, diced red pepper, garlic, ginger, red chilli, and cherry tomatoes. Stir through your tomato paste, turmeric, cayenne, cumin, salt, pepper, and paprika, and leave to cook for a few minutes.
  5. Wash your rice until the water runs clear, then add to the pot. Stir until well coated, then pour in your saffron-infused stock. Give it a good stir, reduce the heat to low, then cover and leave to cook for 15 minutes or until all the liquid is absorbed.
  6. You may need to stir every so often to prevent anything getting stuck to the bottom. Depending on the heat you may need to add more liquid, so keep an eye on it.
  7. Meanwhile, prepare your raita. Scoop out the middle of your cucumber, then finely dice. Add to a bowl with your greek yoghurt, lemon juice, garam masala, coriander, shallot, and grated garlic. Season with salt and pepper, and refrigerate until ready to serve.
  8. Once the liquid is absorbed and the rice is cooked, remove from the heat and leave to sit, covered, for 10-15 minutes before fluffing with a fork.
  9. Meanwhile, heat a splash of oil in a non-stick pan on a high heat. Cook your prawns in batches, quickly searing each side.
  10. Remove from the pan, then add to the pot, along with a bunch of finely chopped coriander and a good squeeze of lemon. Stir to combine, top with more coriander and flaked almonds, and serve with your raita and some lemon wedges. Enjoy!