Shrimp and Broad Bean Pilau (4)

Another favourite from Sophie Grigson’s ” Eat your Greens” .

Shrimp and Broad Bean Pilau (4)
Print Recipe
Shrimp and Broad Bean Pilau (4)
Print Recipe
Ingredients
Raita:
Servings:
Instructions
  1. First make the raita. Grate the cucumber coarsely without peeling it. Spread it out in a colander and sprinkle with the salt. Leave for 30-60 minutes. Squeeze out excess moisture then dry on kitchen paper. Mix with the yoghurt and set aside.
  2. Heat the oil in a large saucepan and cook the onion and garlic gently for a couple of minutes. Add the spices and continue cooking until the onion is tender.
  3. Stir in the rice and cook for a minute. Add the water, salt and pepper and bring to the boil. If using fresh whole broad beans add now. Reduce to a simmer, cover tightly and cook for 10 minutes.
  4. Add the shrimps and thawed broad beans if using. Stir then cover again and cook for 5-10 minutes until the rice is tender and all the liquid has been absorbed. If needed add a little more hot water as the rice cooks.
  5. Stir in the coriander and adjust the seasoning. Serve with the raita.
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