Prawns and Rice

    55 mins

    This classic Anglo-Indian dish is ready in under and hour and will not disappoint your dinner guests!

    3 people made this

    Serves: 4 

    • 200g basmati rice
    • Salt and black pepper
    • 2 tablespoons milk
    • ½ teaspoon saffron strands
    • 2 tablespoons vegetable oil
    • 1 large onion, finely chopped
    • 1 red capsicum, deseeded and finely chopped
    • 2 teaspoons ground coriander
    • 2 teaspoons ground cumin
    • 1 teaspoon ground turmeric
    • 225ml fish stock
    • 500g cooked prawns, shelled but with the tails left on
    • 500g curd hung in a muslin-lined sieve, left to drain for several hours. Add at the last minute to prevent curdling. As added protection, stir in a little flour or cornflour before using.
    • 15g fresh sprigs of coriander, roughly chopped
    • Squeeze of lemon juice

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Put the rice in a large saucepan and cover with a generous quantity of water. Add a pinch of salt and bring the pan to the boil. Reduce the heat and simmer for 30-35 minutes (or according to the instructions on the packet) until cooked.
    2. Meanwhile, heat the milk in a small saucepan or a microwave until just below simmering point. Put the saffron in a small heatproof dish or bowl, cover with the hot milk and set aside to infuse.
    3. Heat the oil in a large saucepan. Add the onion and red capsicum and cook gently, stirring often, for 5 minutes. Add the ground coriander, cumin and turmeric and continue cooking, stirring often, until the vegetables are tender, a further 5 minutes.
    4. Add the stock and bring to simmering point. Add the prawns and cook gently for 2 minutes. Remove the pan from the heat and leave to cool for a few minutes.
    5. Whisk the hung curd gradually into the hot sauce, then whisk in the saffron-infused milk and most of the fresh coriander. Add salt, pepper and lemon juice to taste.
    6. Drain the rice and spoon it into warm serving bowls. Spoon the sauce over the rice in the bowls, sprinkle with the remaining chopped coriander and serve, with a cucumber and onion salad.


    Cooked shelled mussels, cockles and scallops are good additions to this mixture, as are any firm-textured chunks of white fish.

    Nutrients per serving

    Vitamins A, B1, B2, B6, B12, C

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