Seafood/Fish pulao

l Fish, Prawn or Seafood pulao

Serves: 04

Preparation Time: 40 Minutes

Difficulty: Easy

Chose if to use just fish, just prawns or mixed seafood, according alter the quantity

Ingredients

• Basmati rice - 4 cups
• Refined oil - 4 table spoon
• Onion - 1 big sized
• Ginger - 1" size
• Garlic - 5 clove (individual unit of whole garlic is clove)
• cumin - 1 tea spoon
• Cinnamon stick - ½" sized stick
• Cloves - 6 no.
• Bay leaf - 1 leaf
• Peppercorn (whole) - 5 no.
• Garam masala powder - 2 table spoon
• Salt - as required
• Maggie stock cube (optional) - 1 cube
• Ghee - 4 tea spoon
• Coriander leaves - ¼ bunch
• Mint leaves (optional) - ¼ bunch
• Water - as required 

For seafood

Fish (Preferably boneless part)

Prawn 

Squids

Garlic - 3 clove, finely chopped

Green chili - 2

Red chili -1

curry leaves

Lemon - ½

Preparation:

• Wash and soak rice
• Slice onion
• Grind ginger and garlic coarsely

Cooking pulao:

• Heat oil in the cooker (or pan)
• Add all spices (cumin, cinnamon, cloves, Bay leaf, Pepper corns)
• Add ginger-garlic paste and fry
• Then add sliced onion and fry until it turns brown
• Add garam masala & salt and sauté
• Add water and let it boil
• Once water starts boiling, add rice and cook until done*
• Once open add chopped coriander leaves, mint leaves and ghee and mix them

Cooking seafood:

• Clean and marinate seafoods with salt and chili powder
• Heat oil in pan and saute chopped garlic
• Before they turn brown add seafood and shallow fry
• When almost done and tender; add green chili, red chili and curry leaves
• Squeeze lemon into it and remove
• Add to cooked pulao along with chopped coriander leaves, mint leaves, ghee & gently mix without allowing the seafood to break

Notes:

• If using cooker, follow your regular water ratio and time
• Frozen mixed seafood are commercially available in most of the super markets, using them instead of fresh ones is an option
• When almost done and tender; add green chili, red chili and curry leaves
• If you are not very calorie conscious add the some oil used for shallow fry fish to the pulao, which shall give rich flavour and taste