1 tsp vegetable oil
1 onion, finely chopped
100 g Tilda basmati rice
350 g jar Tilda vegetable sabzi sauce
200 g pack frozen tiger prawns, defrosted
1 tsp fresh coriander, finely chopped
1 onion, finely chopped
100 g Tilda basmati rice
350 g jar Tilda vegetable sabzi sauce
200 g pack frozen tiger prawns, defrosted
1 tsp fresh coriander, finely chopped
method
1. Heat the oil in a medium saucepan and cook the onion until softened.
2. Add the rice and cook for a further minute until all the grains of rice are coated.
3. Pour in the sauce and half a jar of water. Bring to the boil, reduce the heat and simmer for 10 minutes.
4. Add the prawns and continue to cook for a further 2-3 minutes until the rice is cooked. Sprinkle with coriander just before serving
2. Add the rice and cook for a further minute until all the grains of rice are coated.
3. Pour in the sauce and half a jar of water. Bring to the boil, reduce the heat and simmer for 10 minutes.
4. Add the prawns and continue to cook for a further 2-3 minutes until the rice is cooked. Sprinkle with coriander just before serving
serving amount
serves 2 - 3
rate this recipe
7.6
out of 10
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