Prawn Pilaf Recipe – Indian Prawn (Unakka Chemmeen) Recipe

Prawn Pilaf Recipe

Prawn Pilaf Recipe

Dried Prawns – Unakka Chemmeen are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. Used in curries, soup’s and various Indian recipies. It is also considered as best aquarium fish food.

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Servings: 4 Persons

Prawn Pilaf Recipe – Ingredients

  • 50g butter
  • 1 small onion, chopped
  • 1 small carrot, roughly chopped
  • 1tsp tomato purée
  • 1litre chicken or vegetable stock
  • 35og basmati rice
  • 5 garlic cloves, very finely chopped
  • 3 cloves
  • 3 cardamom pods
  • 10cm (4in) piece cinnamon stick, broken into 4 pieces
  • 1/2tsp turmeric
  • 1 tbsp vegetable oil
  • 400-500g peeled, raw prawns
  • 3 tbsp chopped fresh coriander
  • 3 plum tomatoes, skinned, de-seeded and diced
  • juice of 1 lemon (optional)
  • salt and freshly ground black pepper

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Prawn Pilaf Recipe Instructions

  1. Heat a large pan & melt half of the butter in it, add the onion & carrot, cook over a medium heat for 6-7 mins until lightly browned.
  2. Add the tomato puree & stock, bring to the boil & simmer for 15 mins.
  3. Strain the stock into a measuring jug; you need 65oml of strained stock. If there is more than this, return it to the pan & boil rapidly until reduced to this amount; if less than 65oml, then top up with more fresh stock.
  4. Rinse the rice in cold water. Melt the remaining butter in a large, heavy-based saucepan & add the garlic, cloves, cardamom & cinnamon and fry gently for 5 mins. Stir in the turmeric and cook for a minute.
  5. Add the rice and stir well to coat. Add the strained stock, 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 so minute – do not lift the lid during this time.
  6. After 1o minutes the rice should be cooked & fluffy and all the moisture absorbed; if not, place the lid back on and leave on a very low heat for a further 2-3 mins.
  7. Heat the vegetable oil in a frying pan over medium-high heat, add the prawns and cook for 3-4 minutes, stirring once or twice, until they have turned pink and are cooked through. Strain off any liquid.
  8. Uncover the rice and gently stir in the hot prawns, coriander, diced tomatoes and lemon juice, if using. Season to taste with salt and pepper and serve.

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