This coconut and turmeric prawn rice is the quickest one-pot meal you can make in 20 minutes. It uses fresh prawns or shrimps, turmeric, coconut milk, and a few spices. This rice is a meal on its own or can be served on the side with other main courses.
Table of Content
Rice Pilaf or Rice Pilau? Often confusing right? Well, pilaf is often called Pilau and is basically rice flavored with some seasonings and cooked in a broth or stock. A common term used in Middle Eastern and Asian rice dishes. You can also add vegetables or meat to it. But, this is not the same as Indian Biryani because Biryani is not cooked in a broth. Check my Chicken Biryani recipe and you can see the difference.
Why make this rice?
- This recipe does not get any easier. It uses simple and easy to find ingredients most of which are pantry staples.
- And you can add some veggies in the rice or you can serve some veggies on the side to make this a complete meal.
Ingredients and substitutes
- Prawns - I use frozen prawns - they take just about 10 to 20 minutes to thaw. You can use shrimps just as well.
- Ginger and garlic - Onion, ginger, and garlic are an absolute must when making curry. Hence, you will rarely find a recipe that does not have these. So, make sure you buy fresh ginger and garlic for your Indian curries. They will make a huge difference.
- Onion - I love using sweet red onions and shallots in my rice recipes. But you can also use any onions you have on hand.
- Whole spices - The whole spices add a warm aroma and flavor and do not make this dish spicy. Do not add too much as it can be overpowering as well.
- Cilantro - I love using fresh cilantro but parsley works just as well.
Step by step instructions
For the prawns
- Clean the prawns or shrimp, pat them dry. Then, marinate them with salt, pepper, and spices (turmeric, paprika, coriander, cumin). Set aside.
Pro tip - Make sure the prawns are dry. Otherwise, they will stew rather than sear. - To a large skillet, add the oil and the marinated prawns. Sear on medium heat for 2 to 3 minutes. Remove from the pan and set aside.
Pro tip - Prawns need only 2 to 3 minutes to sear as they will continue to cook in the rice. If overcooked, they will become chewy.
For the rice
- Wash and soak the rice in cold water for 30 minutes. Then, drain and set aside.
- In the same skillet, add the remaining oil. Saute the onions until translucent. Then, add the grated ginger and garlic. Followed by the spices (turmeric, coriander, and cumin. Season with salt and pepper.
Pro tip - Keep the heat to medium-low when you add the spices as we do not want them to burn.
- Add the drained rice, saute for 2 to 3 minutes until lightly toasted. Next, add coconut milk, herbs, green peas, cilantro, and stock/broth. Then, return the prawns back to the pan making sure to distribute them evenly inside the rice.
- Let come to a boil. Then, reduce the heat and cover the pan. Cook on a low simmer for 15 minutes. After 15 minutes, turn the heat off and keep covered for another 10 minutes.
Pro tip - Let the rice continue to cook in its residue heat for 10 minutes this will ensure a light and fluffy rice.
- As soon as the stock comes to a boil – reduce the heat down to a low simmer and cover the pan with a lid.
- Finally, add the shrimp to the rice along with the more fresh herbs (cilantro and dill). Fluff the rice with a fork to ensure everything is well combined.
- Sprinkle more chopped cilantro before serving.
More rice recipes
- Chicken with Rice Pilaf or classic Rice Pilaf
- Cajun Chicken with Rice
- Turmeric Rice with Chicken and Peas
- Coconut Turmeric Rice
- Quick One-Pot Vegetable Rice
- Turmeric Cauliflower Rice Pilaf or Mustard Dill Cauliflower Rice Pilaf
- See all rice recipes
Frequently asked questions
How long will this prawn rice keep?
This recipe will keep in the fridge for 3 to 4 days. You can even freeze it for up to a month.
What else can I add to this rice?
Veggies! you can add more veggies to this rice. Chopped carrots, squash, parsnip, are great additions but they must be cut into small pieces similar to the peas. Otherwise, they will not cook at the same time as the rice.
How much water should I add to the rice?
Always read the package instructions for the quantity of water needed. Most manufacturers will usually tell you the best ratio needed for their brand of rice. It can make a huge difference to the end result of your recipe.
If you using Basmati or Jasmin rice, it usually is a 1 to 1 ½ ratio. So, for every one cup of rice, I will use 1 ½ cup water. If you add veggies I add ¼ cup water for every 1 cup of veggies added.
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Printable Recipe
Turmeric Prawns Rice
Print Pin Rate Share by Email Share on FB Save GrowCalories: 314kcal
Adjust Servings Here: 4 servings
Description
This coconut and turmeric prawn rice is the quickest one-pot meal you can make in 20 minutes. It uses fresh prawns or shrimps, turmeric, coconut milk, and a few spices. This rice is a meal on its own or can be served on the side with other main courses.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
For the rice
- 1 cup (200 g) Basmati rice (washed, soaked for 30 minutes then drained)
- 1 cup (145 g) Green peas ((Fresh or frozen))
- 1 tbsp Cooking Oil
- 1 cup Onion (finely chopped )
- 1 teaspoon Garlic (minced )
- 1 teaspoon Ginger (grated)
- ½ cup (120 ml) Coconut milk ((or more stock) )
- 1 cup (240 ml) Stock or broth (vegetable or chicken)
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- ½ cup Cilantro (chopped )
- ½ teaspoon Turmeric powder
- ½ teaspoon Corinader powder (optional)
- ½ teaspoon Cumin powder (optional)
For the Prawns
- 1 lb (450 g) Prawns (shelled, deveined, washed and drained)
- ½ teaspoon Paprika
- ¼ teaspoon Turmeric
- ½ teaspoon Coriander powder
- ¼ tsp Cumin powder
- ½ teaspoon Paprika (optional)
- ½ teaspoon Salt
- ½ tsp Pepper
- 1 tbsp Cooking Oil
Instructions
For the prawns
- Clean the prawns or shrimp, pat them dry. Then, marinate them with salt, pepper, and spices (turmeric, paprika, coriander, cumin). Set aside.Pro tip - Make sure the prawns are dry otherwise they will stew rather than sear.
- To a large skillet, add the oil and the marinated prawns. Sear on medium heat for 2 to 3 minutes. Remove from the pan and set aside.Pro tip - Prawns need only 2 to 3 minutes to sear as they will continue to cook in the rice. If overcooked, they will become chewy.
For the rice
- Wash and soak the rice in cold water for 30 minutes. Then, drain and set aside.
- In the same skillet, add the remaining oil. Saute the onions until translucent. Then, add the grated ginger and garlic. Followed by the spices (turmeric, coriander, and cumin. Season with salt and pepper. Pro tip - Keep the heat to medium-low when you add the spices as we do not want them to burn.
- Add the drained rice, saute for 2 to 3 minutes until lightly toasted. Next, add coconut milk, herbs, green peas, cilantro, and stock/broth. Then, return the prawns back to the pan making sure to distribute them evenly inside the rice.
- Let come to a boil. Then, reduce the heat and cover the pan. Cook on a low simmer for 15 minutes. After 15 minutes turn the heat off and keep covered for another 10 minutes. Pro tip - Let the rice continue to cook in its residue heat for 10 minutes this will ensure a light and fluffy rice.
- As soon as the stock comes to a boil, reduce the heat down to a low simmer and cover the pan with a lid.
- Finally, add the shrimp to the rice along with the more fresh herbs (cilantro and dill). Fluff the rice with a fork to ensure everything is well combined.
- Sprinkle more chopped cilantro before serving.
Recipe Notes & Tips
- Measure the quantity of rice using a cup and use the same cup to measure the water ratio later.
- Always soak the rice for a minimum of 30 minutes to a maximum of an hour, not more.
- If you make a pilaf lightly toast the rice in oil before you add water. The little oil that coats the rice will contribute to flaky rice that keeps them separate from each other.
- Use the right ratio of rice to water.
- In the case of soaked long-grain rice such as this basmati 1 cup rice works best with 1 ½ cup water.
- If not soaked use 2 cups water for every 1 cup long grain rice (see FAQ below)
and If you don't know how much water read the package instruction as most rice manufacturers will give you a guide for their product.
- If you use vegetable in the rice add ¼ cup more water for every 1 cup veggies. However, if you use frozen veggies do not add more water as frozen veggies tend to have excess moisture in them.
- Once the rice is lightly toasted - add the water and bring to a boil.
- Then cover the pot and reduce the heat to an absolute simmer (low).
- Cook the rice covered for 20 minutes -
- After 15 minutes turn the heat off but do not open the pot - leave it for another 15 minutes
- After 15 minutes - open the pot and fluff the rice with a fork.
Nutrition Information
Calories: 314- kcalCarbohydrates: 51- gProtein: 6- gFat: 9- gSaturated Fat: 1- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 6- gSodium: 949- mgPotassium: 252- mgFiber: 4- gSugar: 5- gVitamin A: 855- IUVitamin C: 19- mgCalcium: 43- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Cindy
Thanks for giving the ratio of rice to water—so many recipes out there assume that all rice is equal! Will try this as soon as possible!
Veena Azmanov
Thank you, Cindy. Happy you found this post useful.
Alexandra
I absolutely love all of these flavors - this is my favourite way to enjoy prawns. My family love this recipe 🙂
Veena Azmanov
Thanks, Alexandra. I'm sure your family will enjoy this rice
Suzy
I can't remember the last time I had prawns! This looks so good and I love the tips and tricks for making this come out delicious!
Veena Azmanov
Thanks, Suzy. You can use shrimps too.
Natalie
Looks so delicious! I love recipes that make a complete main course - so easy and perfect for weekday dinners!
Veena Azmanov
Absolutely, Natalie. One-pot meals are fun and easy too
Amy
Love all the flavours in this, such a delicious dish
Veena Azmanov
Thanks, Amy