1 Red or Yellow Pepper
300g Prawns shelled and deveined
1 Cup Peas
1 Cup Liquidised Tomatoes
1 Tsp Tomato Paste
1 Tsp Fresh Garlic Paste
2 Cinnamon Sticks
1 Cup Basmati Rice
2 Tsp Saville North Indian Spice
1 Tsp Red Chilli Paste
2 Tsp Salt
2 Tsp Sultanas
1Tblsp Cashew Nuts
¼ Cup Fresh Coriander
1 Tsp Sesame Seeds
1 Tsp Coconut
½ Tsp Tumeric Powder
1-2 Tblsp Lemon Juice
1 Tblsp Butter
2 Tblsp Oil
2 - 3 Threads of Saffron
Wash Prawns and marinade in lemon juice and garlic, leave aside.
Cook rice. Add 1 tsp salt and Cinnamon sticks to water. Leave aside.
Cook marinated Prawns in butter on high heat for 3 to 4 minutes or until water has dried out completely. Set aside.
Slice onions and chop peppers finely.
In a medium size pan heat oil, add onions, braise slightly, add peas, peppers, salt, Saville North Indian Spice, Chilli Paste, Tumeric powder. Mix well.
Add tomatoes and tomato paste
Cook on medium heat for 5 minutes.
Add cooked rice and Prawns to mixture.
Cook for a further 5 minutes on low heat.
Taste for Chilli and salt, should you prefer a more spicy flavour.
In a separate pan roast cashew nuts, coconut, sesame seeds.
Sprinkle over rice mixture
Add Egyptian Dukkha and fresh Coriander
Soak Saffron threads in a little warm warm and pour over pilau.
You may substitute Prawns with Crayfish, Kingklip or chicken Fillets or create a vegetarian option.