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Oven-baked prawn pilaf

Name: Oven-baked prawn pilaf
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Cuisine: /indian
Ingredients: 4 tablespoons ghee (see note); 1 large onion, finely chopped; 1 garlic clove, chopped; 1 teaspoon each ground cumin & coriander; 1 1/2 teaspoons mild curry powder; 10 cardamom pods, bruised; 2 cinnamon quills; 10 fresh curry leaves (see note); 1 cup (200g) basmati rice; 2 cups (500ml) chicken stock, heated; 20 green prawns, peeled (tails intact); 1 cup (120g) frozen peas, thawed; Mango chutney, to serve

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Ingredients (13)

4 tablespoons ghee (see note)
1 large onion, finely chopped
1 garlic clove, chopped
1 teaspoon each ground cumin & coriander
1 1/2 teaspoons mild curry powder
10 cardamom pods, bruised
2 cinnamon quills
10 fresh curry leaves (see note)
1 cup (200g) basmati rice
2 cups (500ml) chicken stock, heated
20 green prawns, peeled (tails intact)
1 cup (120g) frozen peas, thawed
Mango chutney, to serve

Method

1.

Preheat the oven to 200°C.
2.

Heat ghee in a flameproof casserole over medium heat. Add the onion, garlic, spices and curry leaves and cook, stirring, for 1 minute or until the onion and garlic soften slightly and the mixture is fragrant. Add the rice, stir to coat the grains in the mixture, then season well with salt and pepper. Pour in hot stock, stir well, then cover and bake for 15 minutes until most of the liquid is absorbed and rice is tender.
3.

Remove pan from the oven and arrange prawns over rice. Cover and bake for a further 10 minutes or until prawns are cooked. Stir in peas, cover, then set aside for 5 minutes or until peas are warmed through. Serve pilaf with mango chutney.