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Aromatic Pilaf Rice with Medley Spice Prawns

  1. Aromatic Pilaf Rice with Medley Spice Prawns

    • In a frying pan, heat up ghee and sauté the prawns for 3 minutes. Then, add in shallot, garlic, Knorr South East Asian Spice Paste, Knorr Rendang Paste and fry till aromatic for another 3 minutes.
    • Remove the prawns from mixture and set it aside.
    • Wash the rice and put into the rice cooker. Add in the cooked spice paste, evaporated milk, water, and Knorr Concentrated Chicken Bouillon and salt. Stir well and put to cook.
    • Once the rice is cooked, add in rose water and saffron water onto the cooked rice and fold lightly. Let it rest for 3 minutes. Then, put in the prawns and garnish with fresh coriander leaves, carrot and red chili. Serve hot.
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