Prawn, pumpkin and onion pulao
Prawn, pumpkin and onion pulao
Ingredients
- 200g (1 cup) Basmati rice
- 1 tbsp grapeseed oil
- 6 green cardamom pods
- 1 large brown onion, halved, thinly sliced
- 4 garlic cloves, finely chopped
- 1 tbsp finely grated fresh ginger
- 1-2 small fresh red chillies, deseeded, finely chopped
- 1 tsp ground turmeric
- Freshly ground black pepper
- 400g kent pumpkin, peeled, deseeded, cut into 1.5cm pieces
- 1 large red capsicum, deseeded, cut into 1.5cm cubes
- 2 ripe tomatoes, finely chopped2 small celery sticks, trimmed, finely chopped
- 80g (1/2 cup) frozen peas
- 375ml (1 1/2 cups) chicken stock
- 400g peeled green prawn cutlets, deveined
- 1/2 cup fresh coriander leaves
Instructions
- 1
Preheat oven to 190C. Place the rice in a sieve and rinse under cold running water until water runs clear. Drain.
- 2
Heat oil in a flameproof casserole dish over medium heat. Reduce heat to medium-low. Add cardamom and onion and cook, stirring, for 6 minutes or until onion softens. Add the garlic, ginger, chilli, turmeric and pepper and cook, stirring, for 1 minute or until aromatic.
7 min - 3
Add the pumpkin, capsicum, tomato, celery and peas to the dish and cook, stirring, for 3 minutes. Add rice and stir to combine. Add the stock and bring to a simmer. Cover with a tight-fitting lid and bake in oven for 25 minutes.
28 min - 4
Remove from oven and stir in the prawns. Bake, covered, for 5-8 minutes or until prawns are just cooked through. Sprinkle with coriander to serve.
8 min
