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Aromatic Pilaf Rice with Medley Spice Prawns

Aromatic Pilaf Rice with Medley Spice Prawns – - Recipe

This lower calorie recipe takes the traditional pilaf rice dish to the next level. In this recipe, the rice is given an extra dash of aroma with saffron, evaporated milk and other ingredients - then made even better with spicy tiger prawns that are seasoned with a tantalising spice paste made with Knorr South-East Asian Spice Paste, rendang paste, ghee, garlic, and shallot.

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Ingredients

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Aromatic Pilaf Rice with Medley Spice Prawns

  • Tiger Prawn 2.0 kg
  • Basmati Rice 2.0 kg
  • Evaporated Milk 400.0 ml
  • Water 1600.0 ml
  • Rose Water 3.0 tbsp
  • Saffron (soaked in hot water) 1.0 g
  • Salt 1.0 tbsp
  • Carrot, sliced 20.0 g
  • Red Chilli, sliced 10.0 g
  • Ghee (Clarified Butter) 2.0 tbsp
  • Shallots, sliced 6.0 pc
  • Garlic, chopped 1.0 tbsp
  • Knorr South East Asian Spice Paste 600g 2.0 tbsp
  • Rendang Paste 1.0 tbsp
  • Fresh Coriander Leaf 4.0 stalk
  • Knorr Concentrated Chicken Stock 1kg 2.0 tbsp

This lower calorie recipe takes the traditional pilaf rice dish to the next level. In this recipe, the rice is given an extra dash of aroma with saffron, evaporated milk and other ingredients - then made even better with spicy tiger prawns that are seasoned with a tantalising spice paste made with Knorr South-East Asian Spice Paste, rendang paste, ghee, garlic, and shallot.

...

Preparation

  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, 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 Stock 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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