Broad Bean And Tiger Prawn Pilau
225 g shelled and cooked tiger prawns
280 g shelled broad beans
225 g long grain rice
1 teaspoon turmeric
2 tablespoons sunflower oil
2 garlic cloves, peeled and crushed
1 large onion, peeled and chopped
2 tablespoons chopped fresh coriander
Lightly fry the onion and garlic in the oil in a large pan. Add the spices and cook gently until the onin has become tender. Stir in the rice and cook for another minute. Add 600 ml of water, season with salt and pepper to taste and bring to the boil.
Next add the broad beans and reduce the pan to a simmer. Cover and leave for 10 minutes. After this time add the prawns and then leave for another 5–10 minutes, or until the rice has become tender and the liquid has been absorbed. Add more hot water to the pot during cooking if necessary. Stir in the coriander and adjust the seasoning.
abelandcole Broad Bean recipes