| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Lao |
Femina, Femina2, Seafood |
4 |
servings |
INGREDIENTS
| 400 |
g |
Mixed seafood; (oyster, clams, |
|
|
; squids, mussels, |
|
|
; prawns and boneless |
|
|
; fish), cleaned |
|
|
Salt to taste |
| 2 |
|
Lemons; juice of |
| 4 |
tb |
Oil; (60 ml) |
| 10 |
|
Cloves |
| 8 |
|
Cm cinnamon |
| 8 |
|
Cardamom |
| 6 |
|
Onions; (300 g) |
| 4 |
|
Tomatoes; (400 g) |
| 800 |
ml |
Seafood stock |
| 400 |
g |
Basmati rice; washed and soaked |
|
|
; for 30 minutes |
| 1/4 |
ts |
Turmeric powder; (1 g) |
| 4 |
tb |
Ghee; (60 ml) |
|
|
A few sprigs coriander leaves; chopped |
| 4 |
|
Capsicums; sliced (120 g) |
INSTRUCTIONS
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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