Get ready to dive into a bold, flavorful prawn pilaf inspired by Gordon Ramsay’s restaurant-level technique—but reimagined for your home kitchen. In this recipe you’ll learn how to layer spices, sear prawns perfectly, and coax fluffy grains of rice that echo Ramsay’s finesse. I’ve added my own Austin-friendly twists to deliver maximum flavor with minimal fuss. Let’s cook bold like Ramsay—and enjoy every spoonful.
The First Time I Flopped This Pilaf
I remember the first time I tried Gordon Ramsay’s prawn pilaf from Best Menus. I burned the spices, the rice was mushy, and the prawns were rubbery. That’s when I discovered his secret: toasting the rice in spiced fat first, then letting it bake submerged in boiling stock—a one-pot trick Ramsay uses to lock in flavor and guarantee fluffy rice thehappyfoodie.co.uk+5westillcook.wordpress.com+5cheframsayrecipes.com+5.
The One Ramsay Technique That Changed Everything
Gordon’s signature step? He places a parchment “lid” over the rice while baking it in the oven—trapping steam for even cooking . No need for constant stir-frying. I simplified it: I skip the folding parchment and just use an ovenproof pot with a tight lid—that’s it. You get the same steam effect with less gear.
By using this prawn pilaf method, each grain stays light, fragrant, and full of bold flavors. That’s the power of the Gordon Ramsay prawn pilaf technique.
The Must-Have Ingredients (and My Smart Swaps
What matters most:
- Long-grain basmati: keeps grains tender and separate .
- Warm spices: cumin, coriander, turmeric & a pinch of curry powder—all shadow Ramsay’s spice base.
- Prawns: fresh is best, but frozen work—make sure they’re dry and seasoned.
Budget-friendly swaps:
- Use frozen peeled prawns if live ones break the bank.
- Substitute curry powder for a single tsp of cumin + coriander—same depth with fewer spices.
- Swap chicken stock with vegetable or even prawn stock scraps.
Dylan’s prep tips:
- Rinse rice until water runs clear—will stop sticky grains carriecarvalho.combonappetit.com.
- Pre-boil stock for faster cooking.
- Pat prawns dry and season them—moisture = spray, not sear.
Also, check out my crispy salmon trick for charring tips you can borrow here.
My Ramsay-Style Cooking Walkthrough
- Sear aromatics & spices (4 min): Heat oil in a heavy ovenproof pot—add onion, garlic, and spices until fragrant.
- Toast the rice (2 min): Stir rice until each grain is coated and slightly toasted.
- Pour boiling stock & bring to a bubble, then cover and bake at 200 °C for 12 minutes.
- Add prawns & peas and bake an extra 5 minutes until prawns turn pink and rice is tender.
- Rest for 5 minutes, then fluff and garnish.
The 3 Most Common Mistakes (And My Fixes)
- Rice too wet → I boil stock first.
- Prawns overcooked → add prawns in final bake.
- Sticky rice → rinse rice well and toast properly.
| Step | Tip |
|---|---|
| 1. Sear spices & onion | Medium heat—not scorched, just fragrant. |
| 2. Toast rice | Coat grains—each one should look glossy, not dry. |
Gordon Ramsay Prawn Pilaf
Ingredients
Method
- Preheat oven to 200°C. Heat oil in a heavy ovenproof pan over medium heat. Sear onion, garlic, cumin, coriander, turmeric until fragrant (3–4 min).
- Add rice, stir to coat and toast 1–2 min. Pour boiling stock, bring to a gentle bubble, then cover and bake for 12 min.
- Remove lid, nestle in prawns and peas, cover and bake another 5 min until prawns pink and rice tender.
- Let rest covered 5 min. Fluff with fork, garnish with lemon and coriander, then serve.
Notes
Serve This Like You’re Hosting Hell’s Kitchen
Pile the pilaf high in a warm dish. Garnish with fresh coriander, a squeeze of lemon, and a drizzle of yogurt if you like. For crunch, top with toasted almonds or crispy onions.
Leftovers That Actually Get Better the Next Day
- Pilaf bowl: Heat gently, top with a fried egg and hot sauce.
- Rice tacos: Wrap with slaw and pico.
- Fried rice upgrade: Dry out in the pan with an egg scramble.
Reheating tips: Sprinkle a few tbsp of water, cover, and microwave or gently reheat on the stovetop—preserves moisture without sogginess.
Sprinkle in some flavor from my garlic confit guide next time for an extra punch.
FAQ
Is this prawn pilaf spicy?
No, it’s aromatic and lightly spiced—not hot. You can add chili flakes to taste.
Can I use raw prawns?
Yes—just make sure they turn pink in that final 5-minute bake.
Can I make prawn pilaf ahead?
Yes. Cook fully, cool, refrigerate. Reheat gently with water.
How do I make rice fluffy, not sticky?
Rinse rice until water clears and toast grains before adding stock.
Cook bold like Ramsay. This prawn pilaf brings bold flavor and bold technique into every kitchen—no restaurant gear required.
Enjoy, tweak it your way, and keep cooking bold like Ramsay.
