1 large onion, chopped
2 cloves garlic, peeled and chopped
2 tbsps sunflower oil
1 tsp turmeric
1 tsp cumin seeds, bruised
1 tsp fennel seeds, bruised
10 oz shelled , thawed, broad beans
8 oz shelled cooked small prawns
1 pint water
salt and black pepper
2 tbsps chopped coriander
RAITA...
1/4 cucumber
salt
10 fl oz greek yoghurt
Instructions...
1) Make raita. Grate the cucumber coarsely without peeling
it. Spread it out in a colander and sprinkle with salt.
Leave for 30 minutes. Squeeze out excess moisture then
dry on kitchen paper. Mix with the yoghurt and set aside.
2) In a large saucepan cook the onion and garlic gently in
the oil for 2 minutes.Add the spices and continue
cooking until the onion is tender.
3) Stir in the rice and cook for a minute. Add te water,
salt and pepper and bring to the boil. If using fresh
broad beans add them now.Reduce to a simmer, cover
tightly and cook for 10 minutes.
4) Add the prawnsand thawed broad beans (if using). Stir,
then cover again and cook for 5-10 minutes until the
rice is tender and all the liquid is absorbed. If needed
add a little more hot water as the pilau cooks.
5) Stir in the coriander and adjust seasoning. Serve with
the raita and mango chutney.
