Prawn and pea pilaf

Serves: 4

Rich Indian spices are the perfect flavouring for nutty basmati rice in this classic dish.

You will need:

✽ 2tbsp sunflower oil ✽ 1 onion, sliced ✽ 1tbsp coriander seeds, lightly crushed ✽ 1tsp cumin seeds ✽ 5 cloves ✽ 1 cinnamon stick ✽ 300g basmati rice, rinsed ✽ 500ml vegetable stock ✽ 75ml coconut milk ✽ Pinch of saffron ✽ 350g tiger prawns ✽ 1tbsp garam masala ✽ 125g peas ✽ Coriander leaves, chopped

How to do it

1 Heat 1tbsp oil in a pan and cook the onion until golden. Add the coriander and cumin seeds, cloves and cinnamon stick, and cook for a further 2 mins. Add the rice and stir through the spices to coat the grains and cook for 2 mins.

2 Add the stock to the pan, bring to the boil, cover and reduce to a gentle simmer for 10 mins. Add a little boiling water if the rice begins to stick. 3 Meanwhile, warm the coconut milk with the saffron. In a separate pan, toss the prawns in the garam masala and fry in the remaining oil, until pink and charred. 4 Uncover the rice pan, stir through the peas and cook for 4 mins. Gently stir the rice with a fork, top with the prawns, coriander and coconut saffron milk. Serve half the mixture.

Calories: 470 Fat: 12g sat Fat: 4g Cost per serving: £1.87