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Prawn, pumpkin & onion pulao
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Wholesome prawn and pumpkin rice bake, a perfect one-dish family dinner.
Ingredients:
  • 200g (1 cup) Basmati rice
  • 18.40 gm grapeseed oil
  • 6 green cardamom pods
  • 1 large brown onion, halved, thinly sliced
  • 4 garlic cloves, finely chopped
  • 20.00 ml 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 style liquid stock
  • 400g peeled green prawn cutlets, deveined
  • 125.00 ml fresh coriander leaves
Instructions:
  • Preheat oven to 190C. Rinse rice in a sieve under cold running water until water runs clear, then drain.
  • In a flameproof casserole dish, heat oil over medium heat, then reduce to medium-low. Cook cardamom and onion for 6 minutes until onion softens. Stir in garlic, ginger, chilli, turmeric, and pepper for 1 minute until aromatic.
  • Combine pumpkin, capsicum, tomato, celery, and peas in the dish. Cook and stir for 3 minutes. Mix in the rice. Pour in the stock and bring to a simmer. Cover tightly and bake in the oven for 25 minutes.
  • Stir prawns into the dish and bake covered for 5-8 minutes until prawns are cooked. Sprinkle with fresh coriander before serving.

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