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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 492.9
  • Total Fat: 19.9 g
  • Cholesterol: 195.0 mg
  • Sodium: 225.3 mg
  • Total Carbs: 51.4 g
  • Dietary Fiber: 1.5 g
  • Protein: 25.8 g

View full nutritional breakdown of Rice with Prawns (Maygoo Polow) calories by ingredient
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Rice with Prawns (Maygoo Polow)

Submitted by: CHEEKYCHOOK

Introduction

A persian dish. A persian dish.
Number of Servings: 4

Ingredients

    Basmati Rice, 250g (uncooked)
    Olive Oil, 4 tbsp
    Lurpak lighter, 2 tbsp
    Coriander, fresh, large bunch, chopped
    Methi, 1 tbsp (dried fenugreek leaves)
    Onions, raw, 1 large, sliced
    Turmeric, ground, 0.5 tsp
    black pepper
    0.5 tsp curry powder

Directions

Wash rice in few changes of water, then leave to soak in enough water to cover by at least 1" for about 3 hours or more.

Prepare the rest of the ingredients; chop everything needing chopping. Fry the sliced onion in 1 tsp of the oil, stir in the turmeric, black pepper and curry powder, then add the chopped herbs. Stir briskly and fry for another minute or two. Add the prawns and mix well. Remove from heat.

Meanwhile,bring a pan with 1 litre of salted water to a rapid boil. Pour off excess water from rice and tip into the fast bubbling water, bring straight back to boil and boil for 3 mins exactly. Strain and rinse with tepid water, toss rice very gently in colander.

Return rinsed out saucepan to the heat, add the oil, along with 2 tbsp water, heat til sizzling.

Sprinkle a layer of rice across the bottom of the pan, then 1/3 of the prepared ingredients over the rice, then repeat another 2 times, ending with a final layer of rice in a conical shape.

Poke 2 or 3 holes through the rice to the bottom (using the rounded end of the handle of a wooden spoon).

Wrap the saucepan lid in a dampened tea towel and cover pan firmly.

Keep on high heat for a further 2 - 3 mins until the rice is steaming then reduce heat right down to low heat for another 30 mins or more. DO NOT LIFT LID!

Place saucepan on a cold wet surface and leave for a minute or two before lifting the lid. Fluff up with a fork, gently.

Melt lurpak.

Serve, with the melted lurpak poured over the top of the finished, served rice. Remove the crisp rice layer from the base of the pan and serve on a separate side plate - yummy!!

Number of Servings: 4

Recipe submitted by SparkPeople user CHEEKYCHOOK.





TAGS:  Fish | Dinner | Fish Dinner |

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