One Pan Prawn Pilau Recipes

ONE POT MEAL - BEEF RICE PILAF RECIPE (UZBEK PLOV)

Steps:

• Get all of the ingredients ready by cutting 2 lb beef into 1 inch cubes, slicing 2 onions and julienning 5 carrots.
• Pour 1/2 cup olive oil into your dutch oven and heat on medium/high heat until it is super hot. Carefully add 2lb cubed steak, and cook until browned about 7-10 minutes, stirring few times.
• Now, add 2 sliced onions, 1/2 teaspoon ground cumin, 2 teaspoons kosher salt and black pepper to taste. Stir and cook on medium/high, until onion is cooked thru about 10 minutes.
• Add 5 julienned carrots, 1/2 teaspoon ground cumin and 1/2 teaspoon saffron. Mix and cook until carrots are cooked thru about 5 -7 minutes, stirring few times.
• Pour 5 cups of water, bring it to a boil, cover and simmer on low for about 4o minutes or until meat is tender.
• Then add 2 1/2 rice and 1 whole garlic. Bring it to a boil. Season with salt and pepper, to taste. Cover and simmer on low until rice is cooked thru, about 30 minutes. Serve warm with Crazy Delicious Greek Salad or Loaded & Baked Eggplants. Grab a fork and enjoy!

ONE-PAN PRAWN PILAU

Steps:

• Heat a large wide pan and dry-fry the curry paste with the onions for 4-5 mins until the onion begins to soften. Add the rice to the pan and stir to coat in the curry paste. Add the stock, then bring to the boil.
• Cover the pan and turn the heat down to low. Leave the rice to simmer slowly for 12-15 mins until all the liquid has been absorbed and the rice is cooked. Turn off the heat and stir in the prawns, peas and chilli. Cover the pan and leave to stand for 5 mins.
• Fluff up the rice grains with a fork and season if you want. Scatter over the coriander and serve with lemon wedges.

LOWCOUNTRY PERLOO

Steps:

• Peel all the shrimp and put the shells, and heads if you have them, into a pot with the bay leaves, onion, celery and carrot. Cover with 7 cups of water and bring to a simmer. Simmer gently for 30 minutes while you chop everything else for the perloo.
• As the stock is simmering, slowly fry the bacon in a large, heavy pot. When it is crispy, remove the bacon (eat a slice) and chop roughly. Set the bacon aside.
• Saute the 2 cups chopped onion, 2 cups chopped celery and the diced yellow bell pepper in the bacon fat until soft but not browned. Add the garlic and rice and cook, stirring often for 3 minutes, until the rice turns translucent.
• Add the white wine, tomatoes and chile pepper to the pot and stir well.
• Set up a fine-meshed strainer with a paper towel in it. Ladle two or three ladles of the shrimp stock through this strainer into the rice pot. Stir well. Cook, stirring often, until the liquid is absorbed. Repeat this process until the rice is tender.
• Add one more ladle of shrimp stock to the pot, along with the shrimp and the parsley. Mix to combine, cover the pot and turn the heat to its lowest setting. Cover for 5 minutes to let the shrimp cook, then mix in the bacon and black pepper and serve.

SHRIMP PERLOO RECIPE

Steps:

• Cook bacon in a Dutch oven over medium, stirring often, until crisp, 8 to 10 minutes. Transfer bacon with a slotted spoon to a plate lined with paper towels to drain, reserving 1/4 cup of the bacon drippings in Dutch oven.
• Increase heat to medium-high. Add onion, celery, and bell pepper to Dutch oven; cook, stirring often, until vegetables soften but haven't begun to brown, about 5 minutes. Add garlic, black pepper, and 1 teaspoon of the salt; cook, stirring often, until fragrant, about 1 minute. Add wine, stirring and scraping to loosen browned bits from bottom of skillet. Add tomatoes and crushed red pepper; cook, stirring often, until most of the liquid has evaporated, about 3 minutes. Stir in stock, rice, and butter; bring to a boil. Reduce heat to low; cover and cook until rice is just tender, 10 to 12 minutes.
• Remove from heat. Working quickly, gently stir in shrimp; cover and let stand until shrimp are cooked through, 3 to 5 minutes. Stir in remaining 2 teaspoons salt. Top servings evenly with parsley and bacon.

ONE PAN SHRIMP AND RICE RECIPE

Steps:

• Rinse the rice well and place it in a large bowl. Cover with water and let it soak for 15 to 20 minutes or until you can easily break one grain of rice. Drain well.
• In a large deep pan (with a lid), heat 3 tbsp extra virgin olive oil over medium heat. Add the onions, bell peppers, garlic, peas, and parsley. Season with kosher salt. Cook for 3 minutes or so, tossing regularly. Add coriander, Aleppo pepper, cumin, and paprika. Cook for another 2 to 3 minutes or so, tossing occasionally, until the vegetables have soften a bit.
• Add the rice (well drained) and season with a good pinch of kosher salt. Add water. Bring to a boil until the liquid has reduced by about 1/2 (you should be able to see the rice, liquid should be barely covering the top). Turn the heat to low. Cover and let the rice cook for 15 to 20 minutes or until fully cooked and not hard nor chewy.
• While the rice is cooking, pat the shrimp dry and toss with a bit of kosher salt.
• Uncover the pan and add the shrimp nestling it into the rice. Cover and cook for 3 to 5 minutes more or until the shrimp is pink and fully cooked.
• Garnish with fresh parsley and serve!

GOAN PRAWN PULAO (PILAF)

Steps:

• Marinate the prawns in ½ teaspoon salt, lime juice and turmeric powder for 15 minutes
• Heat the cooking pot with the ghee. When it melts, add the whole spices, once they turn fragrant, add in the onions, sautee´until they become soft and light brown. Next add the ginger garlic pastes and chilis, cook for couple minutes and then add the tomato
• Once the tomatoes soften, add the vegetables and spice powders. Cover and cook for 4-5 minutes and then throw in the prawns, mix well and cook for 2 minutes*
• Next, add the soaked rice and coriander leaves. Mix well but gently, so as to not break the rice grains
• Now add the coconut milk, water and salt to taste, give it another mix. Be mindful that the prawns also have salt due to the marination. Cook this on high flame until the water and coconut milk from the surface dries up
• Then cover with the cooking pot with a lid an cook on the lowest flame for another 8 minutes. Once done, remove the pot from the heat and let it sit for 10 minutes before serving
• Garnish your delicious Goan prawns pulao with fresh coconut and coriander leaves and serve. Enjoy!

ONE-DISH CURRIED RICE AND SHRIMP PILAU (PILAF)

Steps:

• Heat the oil in a large skillet over medium-high heat.
• Stir in the red pepper and onion and cook for 6 to 8 minutes until softened, stirring occasionally to prevent burning.
• Add the rice, curry powder and cumin and continue stirring for 1 minute.
• Stir in the broth and bring mixture to a boil. Once boiling, reduce to low heat, cover skillet and simmer for 40 to 45 minutes, just until liquid is absorbed.
• Add the shrimp, peas, cilantro and lime juice and stir for 1 to 2 minutes, until heated through.
• Divide evenly among 4 plates or bowls and serve immediately.

PRAWN PULAO RECIPE | SHRIMP PULAO

Steps:

• Wash the basmati rice 2-3 times and soak in water for 20 minutes. Then transfer to a colander to drain out all the excess water.
• Smear the prawns with turmeric powder and salt, just to add some color and flavor. Then set aside.
• Heat oil in a pan and add bay leaves, green cardamoms, cinnamon, and cloves. Saute the whole spices for a few seconds.
• Add sliced onion and saute until onions turn golden brown in color.
• Add ginger-garlic paste and green chilies. Saute for 1-2 minutes, until the raw smell of ginger-garlic goes away.
• Add red chili powder. Saute to mix.
• Add chopped tomato followed by salt. Saute until the tomatoes turn soft and mushy.
• Add garam masala powder. Saute to mix.
• Now add prawns and stir fry the prawns over a high flame for 2 minutes.
• Add soaked and drained rice. Stir gently for 2 minutes. Make sure the grains don't break.
• Next, add 2 cups of water. Stir to mix. You can check for the seasoning right now.
• Turn the flame to high. When you see a very little water bubbling on the surface, simmer the flame, cover, and cook for 8-10 minutes or until you see the rice is cooked through. But don't open the lid in between. You can press with your finger to see if the rice is cooked or not.
• Shrimp pulao is ready to serve. Serve hot adding some chopped coriander leaves on top.

MONKFISH AND PRAWN PILAU RECIPE

Steps:

• Heat the butter and olive oil in a large deep frying pan. Add the onion and cook for 3-4 mins until softened but not browned.
• Meanwhile, soak the saffron strands in 60ml (4tbsp) boiling water for 5 mins then add the wine and stock.
• Add the rice to the pan and cook for 1 min then stir in the saffron flavoured liquid.
• Cover and simmer for 20 mins, stirring occasionally until nearly all the liquid has been absorbed.
• Add the monkfish, raw prawns and peas to the pan. Cover and cook for a further 10-15 mins until the fish is cooked through and the prawns are pink. Stir the pilau gently every 5 mins and add a little more stock or water if necessary.
• Season with salt and freshly ground black pepper and add a squeeze of lemon juice. Serve garnished with the fresh chopped dill.

NORTH ATLANTIC PRAWN PILAF

Steps:

• Peel the prawns but keep the heads and shells. Put the prawns on a plate and set aside. Heat 25g (1oz) of the butter in a large pan, add the onion and carrot and fry over a medium heat for 6-7 minutes, until lightly browned. Add the prawn heads and shells and continue to fry for 3-4 minutes. Add the tomato purée and chicken stock, bring to the boil and simmer for 15 minutes. Strain into a measuring jug; if there is more than 600ml (1 pint), return it to the clean pan and boil rapidly until reduced to this amount. Meanwhile, rinse the rice in a few changes of cold water until the water runs relatively clear. Cover with fresh water and leave to soak for 7 minutes. Drain well. Melt the rest of the butter in a saucepan and add the shallots, garlic, cloves, cardamom pods, cinnamon stick and turmeric and fry gently for 5 minutes. Add the rice and stir well to coat the rice with the spicy butter. Add the stock to the pan, season with salt and bring to the boil, then turn the heat right down to the slightest simmer, put a lid on the pan and leave to simmer for 10 minutes. Don't lift the lid during this time. Uncover and gently stir in the peeled prawns, coriander, diced tomatoes and some seasoning to taste. Re-cover and leave for 5 minutes to warm through. Then spoon into a warmed serving dish and serve.