Oven-baked spicy prawn pilaf
Serves 6 2 tbsp olive oil 2 small red onions, cut into thin wedges 2 tsp curry powder 1½ cups Basmati or long-grain rice 300g prawn cutlets (peeled prawns, with tails removed) ½ cup sultanas
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|2 tbsp||Olive oil|
|2||Red onions, small, cut into thin wedges|
|1½ cups||Basmati rice|
|300 g||Raw prawn cutlets|
|150 g||Green beans, trimmed and halved|
|1 to taste||Salt & freshly ground pepper|
|2 tsp||Curry powder|
|4 cups||Chicken stock|
- Heat a flameproof casserole dish, add oil and fry onions and curry powder for 5 minutes to soften onion.
- Add rice, prawns, sultanas and 3 cups stock and bring to the boil. Transfer to the oven, heated to 180C, to bake (alternatively, cover and simmer gently on stovetop) for 20 minutes, adding more stock if needed, or until rice is tender.
- Add beans for final 5 minutes of cooking time to steam through. Fluff rice with a fork and season with salt and pepper to taste.