Authentic Zanzibar Prawn Pilau: A Flavorful Seafood Rice Recipe

Name: Authentic Zanzibar Prawn Pilau: A Flavorful Seafood Rice Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Zanzibari / East African
Ingredients: 2 cups Basmati Rice; 500 grams Prawns (peeled and deveined); 1 large Onion (finely chopped); 4 cloves Garlic (minced); 1 inch piece Ginger (grated); 2 medium Tomatoes (diced); 1/2 cup Coconut Milk; 2 tablespoons Pilau Masala Spice Blend; 1/2 teaspoon Turmeric Powder; 1 whole Green Chili (slit lengthwise (optional)); 1/4 cup Fresh Cilantro (chopped, for garnish); 3 tablespoons Vegetable Oil; to taste Salt; 3.5 cups Water or Prawn Stock

Experience the rich and aromatic flavors of Zanzibar with this traditional Prawn Pilau recipe. This dish combines fragrant basmati rice with succulent prawns, infused with a blend of exotic spices like cardamom, cloves, cinnamon, and cumin, all cooked to perfection in a savory broth. A true taste of the island, this pilau is well worth the wait for a delightful culinary journey.

#Seafood Recipe

#Rice Dish

#Spicy

#Dinner Idea

#Exotic Flavors

#Pilau

Cooked Zanzibar Prawn Pilau, ready to serve

Recipe Information

20m

Prep Time

45m

Cook Time

1h 5m

Total Time

Servings

Medium

Zanzibari / East African

English

Nutrition (per serving)

480

Calories

30g

Protein

65g

Carbs

12g

Fat

Close-up of fluffy, spiced rice with prawns

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Zanzibar Prawn Pilau garnished with fresh cilantro

Instructions

0/7 completed

1
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in fresh water for 20-30 minutes, then drain well.
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25m
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Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in fresh water for 20-30 minutes, then drain well.
25m
Soaking helps the rice cook evenly and prevents it from becoming mushy.
2
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown and caramelized, about 8-10 minutes.
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10m
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In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown and caramelized, about 8-10 minutes.
10m
Properly caramelizing the onion adds depth of flavor to the pilau.

3
Add the minced garlic, grated ginger, and slit green chili (if using) to the pot. Sauté for another 1-2 minutes until fragrant.
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2m
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Add the minced garlic, grated ginger, and slit green chili (if using) to the pot. Sauté for another 1-2 minutes until fragrant.
2m
Be careful not to burn the garlic; it can become bitter quickly.
4
Stir in the pilau masala, turmeric powder, and diced tomatoes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and a thick sauce forms.
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7m
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Stir in the pilau masala, turmeric powder, and diced tomatoes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and a thick sauce forms.
7m
Cooking the spices thoroughly enhances their aroma and flavor.
5
Add the drained rice to the pot and stir gently to coat the grains with the spice mixture. Pour in the water or prawn stock, coconut milk, and salt to taste. Bring to a boil.
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5m
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Add the drained rice to the pot and stir gently to coat the grains with the spice mixture. Pour in the water or prawn stock, coconut milk, and salt to taste. Bring to a boil.
5m
Adjust salt carefully, especially if using salted stock.

6
Once boiling, add the peeled and deveined prawns to the pot. Reduce the heat to low, cover tightly with a lid, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
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20m
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Once boiling, add the peeled and deveined prawns to the pot. Reduce the heat to low, cover tightly with a lid, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
20m
Avoid lifting the lid frequently to ensure the rice steams properly.
7
Once cooked, remove the pot from heat and let it rest, covered, for 5-10 minutes. Fluff the pilau gently with a fork, garnish with fresh cilantro, and serve hot.
10m
Once cooked, remove the pot from heat and let it rest, covered, for 5-10 minutes. Fluff the pilau gently with a fork, garnish with fresh cilantro, and serve hot.
10m
Resting allows the flavors to meld and the rice grains to firm up.