A beautiful and fragrant pulao infused with the ever so delicate yet powerful aromatic saffron and combined with juicy fish and prawns. Do try this recipe next time when you want to eat something different!
KESARI SEAFOOD PULAO
Ingredients
1½ cups basmati rice, soaked
12-15 prawns, cleaned, deveined and washed
2 small pomfrets fillet, cut into small pieces
1 tbsp ghee
2 black cardamoms
1-2 bay leaves
1-2 star anise
4-5 green cardamoms
7-8 black peppercorns
1 inch cinnamon stick
1 large onion, sliced
½ tbsp garlic paste
½ tbsp ginger paste
1 tbsp green chilli paste
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala
2 tbsps chopped coriander leaves
A few mint leaves
3-4 green chillies, slit
Salt to taste
1½ tsps lemon juice
Coriander sprig for garnish
Method
1. Heat ghee in a non-stick pan, add black cardamom, bay leaves, star anise, green cardamoms, black peppercorns, cinnamon stick, onion and sauté till golden brown.
2. Add garlic paste, ginger paste and green chilli paste, mix well and cook for 1-2 minutes.
3. Add turmeric powder, red chilli powder, coriander powder and garam masala. Sauté well.
4. Add rice and mix well. Add chopped coriander leaves, hand torn few mint leaves and green chillies, sauté well.
5. Add sufficient water and salt, mix well. Cover and cook on medium heat for 4-5 minutes. Add prawns and fish pieces, lemon juice and mix well.
6. Cover and cook for 15 minutes or till the rice are completely cooked. Take it off the heat and transfer to a serving plate.
7. Garnish with a sprig of coriander and serve hot.
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