1 tbsp sunflower oil
1 tbsp butter
2 onions, finely diced
2 cloves garlic, finely chopped
1 thumb ginger, peeled and grated
1 tsp NOMU Indian Rub
1 tsp NOMU Masala Rub
1 tbsp thyme leaves
1 cup uncooked basmati rice
500ml prepared NOMU Chicken STOCK, heated
16-20 large deveined prawns in the shell
NOMU Sea Salt and Black Pepper
Preheat your oven to 200ºC.
In an ovenproof pan, gently sauté the onion in the oil and butter until soft and translucent. Add the garlic, ginger, Indian and Masala Rub and thyme leaves and fry for 2 minutes. Add the rice and fry for another minute, coating the grains of rice in the spicy oil.
Pour in the Chicken Stock and quickly arrange the prawns on top in a concentric circle. Place a circle of baking paper over the pan with a hole in the centre to allow steam to escape. Place in the oven and bake for 15 minutes until the rice is tender and the liquid has been absorbed.
Delicious served with toasted naan bread.
1 tbsp sunflower oil
1 tbsp butter
2 onions, finely diced
2 cloves garlic, finely chopped
1 thumb ginger, peeled and grated
1 tsp NOMU Indian Rub
1 tsp NOMU Masala Rub
1 tbsp thyme leaves
1 cup uncooked basmati rice
500ml prepared NOMU Chicken STOCK, heated
16-20 large deveined prawns in the shell
NOMU Sea Salt and Black Pepper
Preheat your oven to 200ºC.
In an ovenproof pan, gently sauté the onion in the oil and butter until soft and translucent. Add the garlic, ginger, Indian and Masala Rub and thyme leaves and fry for 2 minutes. Add the rice and fry for another minute, coating the grains of rice in the spicy oil.
Pour in the Chicken Stock and quickly arrange the prawns on top in a concentric circle. Place a circle of baking paper over the pan with a hole in the centre to allow steam to escape. Place in the oven and bake for 15 minutes until the rice is tender and the liquid has been absorbed.
Delicious served with toasted naan bread.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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