Tasty Spiced Mango-Coconut Saffron Rice with Grilled Lemongrass Prawns

Lets go..

Ingredients:

• 1 cup Basmati rice
• 2 ripe mangoes, peeled and diced
• 1 cup coconut milk
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup chopped roasted cashews
• 1/2 teaspoon saffron threads
• 1 tablespoon hot water
• 1 lemongrass stalk, finely chopped
• 1 pound large prawns, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. Rinse the Basmati rice under cold water until the water runs clear. Cook the rice according to package instructions, replacing half of the water with coconut milk for added richness. Fluff the rice with a fork once cooked.
2. While the rice is cooking, steep saffron threads in hot water and set aside. This will infuse the saffron with a beautiful golden color.
3. In a large bowl, combine the diced mangoes, shredded coconut, chopped cilantro, mint, and roasted cashews. Gently fold in the cooked rice, ensuring an even distribution of ingredients.
4. In a separate bowl, marinate the prawns with olive oil, chopped lemongrass, ground cumin, ground coriander, turmeric, salt, and pepper. Allow them to marinate for at least 15 minutes.
5. Preheat a grill or grill pan over medium-high heat. Grill the marinated prawns for 2-3 minutes on each side or until they turn pink and opaque.
6. While the prawns are grilling, gently fold the saffron-infused water into the rice mixture, giving it a vibrant yellow hue.
7. Serve the spiced mango-coconut saffron rice on a platter, topped with the grilled lemongrass prawns. Garnish with additional cilantro, mint, and lime wedges for added freshness.
8. Enjoy this exotic and flavorful dish that combines the sweetness of mango, the creaminess of coconut, and the aromatic spices that will transport your taste buds to a culinary paradise!