Banana Prawn Pulao
A gently spiced one-pot rice cooked with banana prawns and whole spices.
Everything you'll need
- 500 g Banana prawns, peeled$12.50
- 2 cups Basmati rice, rinsed
- 1 Brown onion, sliced
- 1 tbsp Garlic and ginger paste
- 1 Cinnamon stick
- 4 Green cardamom pods
- 1 Bay leaf
- 3 cups Hot water or stock
- to taste Salt
The method
- 1
Heat a little oil in a heavy pot and fry the cinnamon, cardamom and bay leaf for a few seconds until fragrant.
- 2
Add the onion and cook until soft and golden, then stir in the garlic and ginger paste.
- 3
Add the drained rice and stir for a minute to coat the grains.
- 4
Pour in the hot water or stock, season with salt, bring to a boil, then lower the heat and cover.
- 5
After ten minutes lay the prawns on top, cover again and cook for five minutes more until the rice is tender and the prawns are pink.
- 6
Rest off the heat for five minutes, then fluff gently and serve.
About this dish
Pulao is a one-pot rice dish where the grains cook in a spiced stock so every mouthful carries flavour. Banana prawns are sweet and hold up well, so they go in towards the end and steam through with the rice. Whole spices do the heavy lifting here, so there is no long list of ground powders. Rest it off the heat before fluffing so the rice stays separate.
