- Cooking oil spray
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- ¾tbsp garam masala
- ½tsp ground turmeric
- 300g basmati rice
- 600ml hot reduced-salt vegetable stock
- 350g raw king prawns, shelled, deveined, and fully thawed if frozen
- 175g frozen peas, thawed
- Juice ½ lemon
- Heat the oil in a large, lidded non-stick frying pan. Fry the onion, stirring frequently, for 5 min, until soft but not coloured. Add the garlic and cook for 1 more min, then add the garam masala and turmeric and cook for 2 min. Add the rice and cook, stirring, for 1–2 min. Add the stock, season with black pepper and bring to a simmer. Cook for 1 min, then cover and reduce the heat to low. Cook, without stirring, for 12 min.
- Add the prawns and peas to the pan, but don’t stir. Cover and cook for 5 min until the prawns are cooked. Stir in the lemon juice, add a grind of black pepper and serve.
Nutrition per serving
Read more on how we calculate nutrition.
393 25g 2.1g 0.5g 4g 5.2g 1.4g 85mg 72.8g 3.5mg