Although rice is a staple in many parts of the world, Pilau is usually reserved for special days or events. Pilau is a spiced rice dish usually with some sort of meat (beef,lamb,goat,chicken etc) although the meat can sometimes be substituted with fish or other sea foods. It can be eaten anytime and is truly a feast to behold! Provided here is a basic method for producing a delicious fluffy textured prawn pilau, every time.
PREPARING THE INGREDIENTS
HOW TO COOK PRAWN PILAF/ PILAU
MORE INFORMATION &TIPS
1) Marinating the prawn is optional. But it somehow tastes better when marinated than not!
2) When you substitute the water for coconut milk, you end up with a different flavoured dish kind of Pilaf: e.g Prawns pilaf/pilau in coconut milk. The process stays the same, the only variable will be the type of liquid used!
3)To ensure that you do not get a soggy snack, ensure the rice is fully drained after washing so that the water measurements for cooking are not off balanced.
4) The amount of water added to cook the pilau will affect the end result. Too much water will result in a sticky pilau but too little will result in uncooked rice. The secret for a perfect textured grains is to have the right amount of water. The ratio of rice to liquid is usually 1:2. Use the same container for measuring the rice and water.
5) Washing the rice ensures that most of the starch (and other yuck) is washed away therefore causes less sticking of the cooked grains.
6) The type of rice will affect the end results. Basmati rice is best for single grained when cooked.