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Pasanda Spiced Prawn Pilaf

Pasanda Spiced Prawn Pilaf

with Garlicky Beans, Carrot and a Coriander Dressing

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We love good Prawn Pilaf and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Garlic Clove

1 pot(s)

Pasanda Style Seasoning

150 grams

Basmati Rice

1 sachet

Vegetable Stock Powder


1 pack(s)

Green Beans

1 unit(s)


½ unit(s)


1 bunch(es)


150 grams

King Prawns


Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1799 kJ
Energy (kcal)430 kcal
Fat6.0 g
of which saturates1.0 g
Carbohydrate75 g
of which sugars12.0 g
Protein21 g
Salt1.75 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).


Heat a drizzle of oil in a saucepan on medium high heat. Once the oil is hot, add the onion and cook until softened, 5-6 mins, stir occasionally. Add the pasanda spice (add less spice if you don't like heat) and half the garlic. Stir and cook for 1 minute. Add the basmati rice and stir together. Pour in the water (see ingredient list for amount) and stir in the vegetable stock powder.


Bring to the boil then reduce the heat to medium low to simmer. Cover with a lid (or tin foil) and cook for 10 mins. Then remove from the heat and leave (still covered) for another 10 mins, or until the rest of the meal is ready! The rice will finish cooking in it’s own steam.


While the rice cooks, trim the green beans and chop into 3 pieces. Trim the carrot (no need to peel) and coarsely grate it. Zest and halve the lime. Roughly chop the coriander (stalks and leaves). Pop the coriander in a bowl and add a squeeze of lime juice and the olive oil (see ingredient list for amount). Season with salt and pepper. Stir together. Taste and add more lime juice to if you think it needs it.


When the rice has 10 mins left to cook, heat a drizzle of oil in a frying pan on medium high heat. Once the oil is hot, add the green beans and season with salt and pepper. Stir fry until starting to char, 3-4 mins. Then add the prawns and stir fry for 3-4 mins. Add the garlic, stir and cook 1 minute more. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre. Remove the pan from the heat.


Once the rice is cooked, fluff it up with a fork and stir in the grated carrot. Add the rice mixture to the green bean and prawn mixture along with the lime zest. Stir everything together, then taste and add salt and pepper if you feel it needs it. Spoon into bowls and top with the coriander dressing. Cut the remaining lime into wedges and serve alongside for anyone that likes things limey. Enjoy!