Greg's prawn pillau
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This is my adaptation of a recipe I found in The Food & Cooking of India by Mridula Baljekar.

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For four servings

quantity       ingredient       step
250 g       basmati rice       1
1 g       cloves       2
3 g       cinnamon stick       2
3       cinnamon leaf       2
      oil for frying       2
150 g       onion, finely sliced       3
2 g       cardamom seed       3
8 g       ginger, finely sliced       4
25 g       fresh chili       4
7 g       turmeric powder       5
4 g       coriander leaf       5
15 g       salt       5
400 ml       water       5
300 g       prawns       6


  1. Wash the rice and leave to soak.
  2. Fry the cinnamon, cloves and leaf in oil until warm. Don't burn.
  3. Add the onions and cardamom seed and fry until the onions are translucent.
  4. Add the ginger and chili and fry a little longer.
  5. Add drained rice, turmeric, salt and coriander. Stir fry on low heat for a couple of minutes, then add water. Bring to the boil, stirring until the level of the water has dropped to the level of the rice.
  6. Put the prawns on top of the rice. Cover, lower to minimum heat for one minute, then turn off heat.
  7. After 20 minutes, stir prawns in to rice. Garnish with chopped coriander leaf. Serve.


This is the first recipe I have cooked from this book. There are some interesting aspects, some of which appear to permeate all her recipes:

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