Seafood pullao

Yield: 4 servings

Measure Ingredient
400 grams Mixed seafood; (oyster, clams,
\N \N ; squids, mussels,
\N \N ; prawns and boneless
\N \N ; fish), cleaned
\N \N Salt to taste
2 \N Lemons; juice of
4 tablespoons Oil; (60 ml)
10 \N Cloves
8 \N Cm cinnamon
8 \N Cardamom
6 \N Onions; (300 g)
4 \N Tomatoes; (400 g)
800 millilitres Seafood stock
400 grams Basmati rice; washed and soaked
\N \N ; for 30 minutes
¼ teaspoon Turmeric powder; (1 g)
4 tablespoons Ghee; (60 ml)
\N \N A few sprigs coriander leaves; chopped
4 \N Capsicums; sliced (120 g)

MARINATE the mixed seafood with salt to taste, lime juice and keep aside.

Heat oil in a pan and season with the whole garam masala. Add the chopped onion and fry till golden brown. Add tomatoes and fry well. Wash the seafood and add to the pan. Fry well. Add the seafood stock and salt to taste. When it comes to a boil, add the washed rice and turmeric powder.

Stir well. Cover and cook on low heat till done and dry. Serve garnished with coriander leaves and capsicum slices.

Converted by MC_Buster.

NOTES : Pulao with mixed seafood Converted by MM_Buster v2.0l.

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