Meygoo Polo - Spicy Prawns Recipe

Serves: Four adults  |  Cooks in: 30 minutes
Try the classic combination of prawns and rice with a Persian twist
  • 300g Basmati rice
  • 600g water
  • 1 tsp salt
  • 2 tbsp vegetable oil divided
  • 2 yellow onions finely chopped
  • 6 cloves garlic minced
  • 15g coriander
  • 1 inch fresh grated ginger
  • 600g Raw King Prawns
  • 1 tsp tomato paste
  • ½ tsp turmeric
  • ½ tsp salt more if needed
  • ¼ tsp cayenne pepper

  1. Prepare the rice
    - In a sauce pan, add the rice, water, one tablespoon vegetable oil and salt.
    - Bring to simmer and cook until the water is almost evaporated.
    - Place the lid on and cook the rice for another 5 minutes on low heat.
    - Turn the heat off and leave the rice covered and untouched for 10 minutes.
    - After 10 minutes, lightly fluff the rice using a fork.

  2. Prepare the prawns
    - Heat one tablespoon vegetable oil in a pan and sauté onion until golden brown.
    - Stir in garlic and cook for a minute.
    - Stir in ginger and add the prawns. Cook for about 2 minutes.
    - Add in tomato paste, turmeric, salt and cayenne pepper.
    - Stir well to mix the ingredients.
    - Cook for a few more minutes until the prawns are fully cooked.
    - In a platter, add a layer of rice and top with the prawns and onion mix. Repeat until all the prawns and rice is in the platter. (You can also add the rice to the prawns and onion in the pan if the pan is large enough)
    - Using two forks, mix the rice and prawns lightly.
    - Serve immediately.