Alice Rose A good pilaf is about separate, fluffy grains of rice, each one coated in flavour, rather than the sticky, clumped result that happens when rice is simply boiled with everything else in the pot.
This one-pot prawn pilaf toasts the rice in butter and spices first, then cooks it gently in stock, with the prawns added only in the final few minutes so they stay plump and tender rather than overcooked and rubbery.
It’s an easy weeknight dinner that looks and tastes like more effort than it takes.
Why Toasting the Rice First Keeps the Grains Separate and Flavourful
Rice grains are coated in surface starch, which is what makes rice sticky and clumpy when it’s cooked in liquid straight away.
Toasting the rice briefly in butter or oil before any liquid goes in seals the outside of each grain slightly, reducing the amount of loose starch released into the pot and helping the grains stay separate and fluffy once cooked.
Toasting also adds a nutty depth of flavour that plain boiled rice doesn’t have, particularly when it’s done alongside warm spices that bloom in the hot fat and coat each grain evenly.
Adding the prawns in the last few minutes rather than at the start protects them from overcooking, since they need only a short time to turn pink and cook through in the hot, covered pot.
Ingredients for Gordon Ramsay Prawn Pilaf
- 25g unsalted butter
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 300g basmati rice, rinsed
- 600ml chicken or fish stock, hot
- 400g raw king prawns, peeled and deveined
- Juice of 1/2 lemon
- Handful of fresh coriander, chopped
- Salt and freshly ground black pepper
How to Make Gordon Ramsay Prawn Pilaf — Step by Step
Step 1 — Soften the Onion
Melt the butter and olive oil in a large, lidded pan over medium heat. Add the onion and cook for 6–8 minutes until soft. Add the garlic and cook for a further minute.
Step 2 — Toast the Spices and Rice
Stir in the cumin, turmeric and cinnamon, and cook for 30 seconds. Add the rinsed rice and stir for 1–2 minutes, until every grain is coated and slightly translucent at the edges.
Step 3 — Add the Stock
Pour in the hot stock, season with salt, and bring to a boil. Reduce the heat to low, cover tightly, and cook for 12 minutes.
Step 4 — Add the Prawns
Lay the prawns on top of the rice, replace the lid, and cook for a further 5–6 minutes, until the prawns are pink and the rice is tender.
Step 5 — Rest
Remove from the heat and leave covered for 5 minutes, to let the steam finish the rice evenly.
Step 6 — Fluff and Finish
Fluff gently with a fork. Stir through the lemon juice and fresh coriander. Season with pepper and serve.
My Top Tips for the Best Gordon Ramsay Prawn Pilaf
Rinse the rice before cooking, as this removes surface starch that would otherwise make the pilaf sticky and clumped.
Toast the rice in the buttery spice mixture before adding stock, as this helps keep the grains separate and adds a nutty depth of flavour.
Add the prawns only in the last few minutes, laid on top of the rice, so they steam gently rather than overcook.
Keep the lid on tightly throughout, as lifting it lets steam escape and disrupts the even cooking of the rice.
Rest the pilaf off the heat for a full five minutes before fluffing, as this allows the grains to firm up and finish cooking evenly.
Serving Suggestions
Serve straight from the pot with a spoonful of yoghurt or raita and a simple tomato and cucumber salad. A wedge of lemon on the side adds brightness.
How to Store Gordon Ramsay Prawn Pilaf
In the fridge: Cool quickly and store in an airtight container in the fridge for up to 1 day. Reheat gently, as prawns toughen if reheated too aggressively.
In the freezer: Not recommended, as the texture of the prawns changes noticeably once frozen and thawed, becoming rubbery.
Gordon Ramsay Prawn Pilaf Recipe
Ingredients
Method
- Cook onion in butter and oil 6–8 minutes, add garlic 1 minute.
- Stir in spices 30 seconds, add rice, toast 1–2 minutes.
- Add hot stock and salt, boil, then cover and cook on low 12 minutes.
- Lay prawns on top, cover, cook 5–6 minutes more.
- Rest 5 minutes off the heat.
- Fluff, stir through lemon juice and coriander.
Notes
Frequently Asked Questions About Gordon Ramsay Prawn Pilaf
Why is my pilaf sticky rather than fluffy?
This is usually from not rinsing the rice, using too much liquid, or lifting the lid too often during cooking. Rinse thoroughly and keep the lid on tightly.
Can I use frozen prawns?
Yes — defrost them fully in the fridge first and pat them dry before adding, as any excess water will make the rice soggy.
Can I use a different type of rice?
Basmati is ideal for its long, separate grains, but long-grain white rice works as a substitute, though cooking times may vary slightly.
Can I add vegetables to this pilaf?
Yes — a handful of peas or diced red pepper stirred in with the stock adds colour and extra flavour without changing the method.
