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The Maharaja’s King Prawn Pilau
The Maharaja’s King Prawn Pilau

The Maharaja’s King Prawn Pilau

with Cardamom and Cashews

Recipe Development Team
Recipe Development TeamPublished on March 10, 2015

One of the key flavours in tonight’s little taste of India is cardamom. It might look like a raisin with a suit of armour, but getting into it is pretty easy. Put the pod on a chopping board and either crush it using the back of a spoon or the base of the handle of your chopping knife, but be careful it doesn’t ping away ;-)

Tags:
Not Suitable for Coeliacs
Healthy
Lactose Free
Seafood First
Spicy
Allergens:
Nuts
Crustaceans

The quantities provided above are averages only.

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 war 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.

Total35 minutes
Active
DifficultyMedium

Ingredients

serving amount

1

Onion

1

Garlic Clove

½

Red Chilli

1

Sugar Snap Peas

2

Ginger

1

Cashew Nuts

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

1

Ground Coriander

Turmeric

1

Basmati Rice

2

Cardamom Pod

1

King Prawns

(Contains: Crustaceans May contain traces of: Molluscs)

½

Coriander

½

Lime

Nutritional information

/ per serving
Energy (kcal)418 kcal
Energy (kJ)1749 kJ
Fat18 g
of which saturates6 g
Carbohydrate47 g
Protein17 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Knife
Spoon
Pan
Pot
Fork

Cooking Instructions and Tips

Cut the vegetables
1

Peel the onion and the garlic before dicing both very finely. Cut the red chilli in half lengthways. Remove all the seeds before finely dicing up as much as you dare (we used 1 tsp). Cut your sugar snap peas in half.

Finely dice the ginger
2

Peel the ginger using the edge of a spoon. Next just finely dice the ginger.

3

Toast your cashew nuts in a large non-stick pan on medium high heat. They will take a few minutes to brown off but watch them like a sheepdog as they can burn really quickly. Remove them from the pan and keep them for later.

Cook onion, fresh ginger, garlic, ground coriander, turmeric, and chilli in pot
4

Turn the heat to medium and add a tsp of butter (if you have some) together with 1 tbsp of oil. Gently cook the onion for about 4 mins until soft. Add the fresh ginger, garlic, ground (not fresh) coriander, turmeric and chilli. Cook for 2 more mins.

Cook rice
5

Add the rice and cook for 2 mins before adding 350ml of water, a ¼ tsp of salt and the crushed cardamom pods. Bring the water to the boil, put a lid on the pot and turn the heat to low. Cook for 10 mins then leave off the heat for another 10 mins. Don’t peek under the lid until 20 mins are up or your rice won’t be perfect!

6

While the rice cooks, heat 1 tbsp of oil in a non-stick pan on high heat. Cook the sugar snap peas for 4 mins, then remove. Meanwhile, chop up your prawns into pea-sized chunks. Once the sugar snap peas are removed, add 2 tsp oil and fry the prawns in the pan with a pinch of salt and pepper and cook until they have just turned pink.

7

Once your rice is cooked, fluff it up with a fork. Add in the prawns, sugar snap peas, chopped fresh coriander and cashew nuts. Lastly, squeeze over a tbsp of lime juice.

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