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. Turmeric is a bright yellow spice that comes from the turmeric plant. It is commonly used in Asian and Middle Eastern cooking and is known for its earthy flavor and vibrant color. Turmeric contains a compound called curcumin, which has antioxidant and anti-inflammatory properties and is believed to have various health benefits. In this shrimp pilaf recipe, turmeric is added for both flavor and color. It adds a warm, slightly bitter flavor to the dish, which complements the sweetness of the coconut milk and the richness of the shrimp. Additionally, turmeric gives the rice a beautiful golden color, making the dish visually appealing.
Why is this the best recipe?
Rich and Creamy Texture: Using coconut milk instead of broth gives the rice a rich, creamy texture and a subtly sweet flavor that complements the shrimp perfectly. Bold and Flavorful Spices: The combination of curry powder, cumin, coriander, and turmeric adds layers of flavor and aromatic complexity to the dish. Perfectly Cooked Shrimp: Pan-frying the shrimp separately ensures that they are cooked to perfection—tender, juicy, and flavorful—without being overcooked. Versatile and Customizable: This recipe is versatile and can be easily customized to suit your taste. You can adjust the spice levels or add additional ingredients like vegetables or herbs. Quick and Easy to Make: This recipe comes together in about 30 minutes, making it a perfect weeknight meal option that doesn’t compromise on flavor or quality. Impressive Presentation: The vibrant colors of the red bell pepper and fresh cilantro make this dish visually appealing and perfect for serving at dinner parties or special occasions.
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: Shrimp/Prawn Rice Pilaf
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.
Tips for Success
Use High-Quality Ingredients: Using fresh shrimp, good quality rice, and aromatic spices will enhance the flavors of the dish. Rinse the Rice: Rinsing the rice before cooking removes excess starch and helps prevent the rice from becoming too sticky. Don’t Overcook the Shrimp: Shrimp cook quickly, so be careful not to overcook them. They should be pink and opaque when done. Adjust the Spices: Feel free to adjust the amount of spices according to your taste preferences. You can also add other spices or herbs for additional flavor. Use Coconut Milk Wisely: Coconut milk can be quite rich, so be mindful of the amount you use. You can always dilute it with a bit of water if you prefer a lighter coconut flavor. Let it Rest: Allow the pilaf to rest for a few minutes after cooking. This allows the flavors to meld together and makes for a more flavorful dish. Garnish Before Serving: Adding fresh cilantro just before serving adds a pop of color and freshness to the dish. Serve Hot: This pilaf is best served hot, so try to serve it immediately after cooking for the best flavor and texture.
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
Creative variations
Add Vegetables: Mix in some diced vegetables like carrots, peas, or bell peppers for added color, flavor, and nutrition. Add Nuts: Toasted almonds, cashews, or pine nuts can add a crunchy texture and nutty flavor to the dish. Spice it Up: For a spicier version, add some chopped chili peppers or a dash of cayenne pepper. Herb Infusion: Infuse the coconut milk with fresh herbs like lemongrass, ginger, or basil for a unique flavor twist. Citrus Zest: Add some grated lemon or lime zest for a citrusy brightness that complements the coconut and spices. Seafood Mix: Instead of just shrimp, use a mix of seafood like scallops, mussels, or fish for a seafood medley pilaf. Coconut Rice Pilaf: Cook the rice in coconut milk with some aromatics like cinnamon, cardamom, and cloves for a fragrant twist. Curry Leaf Pilaf: Add some curry leaves to the pilaf for a distinct South Indian flavor.
There are several ways to use leftover pilaf:
Stuffed Peppers: Use the pilaf as a filling for bell peppers, top with cheese, and bake until the peppers are tender for a delicious stuffed pepper dish. Pilaf Casserole: Mix the pilaf with some beaten eggs, cheese, and breadcrumbs, then bake in a casserole dish until set for a hearty casserole. Pilaf Salad: Chill the pilaf and use it as a base for a salad, adding fresh vegetables, herbs, and a light vinaigrette dressing for a refreshing meal. Pilaf Wrap: Spoon the pilaf into a tortilla, add some lettuce, tomatoes, and a squeeze of lemon juice, then wrap it up for a quick and easy lunch. Pilaf Stuffed Chicken Breast: Cut a pocket into a chicken breast, stuff it with the pilaf, and bake or grill until the chicken is cooked through for a flavorful main dish. Pilaf Stir-Fry: Use the pilaf as a base for a stir-fry, adding some extra vegetables, soy sauce, and sesame oil for a quick and tasty meal. Pilaf Soup: Add some broth and extra vegetables to the pilaf, then simmer until everything is heated through for a hearty soup.
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Thank you for sharing - Save for later
