Mussel pulao
Ingredients
Metric
Imperial
Mussel pulao
- 1 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 3 red chillies
- 1 tsp peppercorns
- 1 onion, finely chopped
- 1 tomato, chopped
- 1/4 tsp turmeric
- 12 green-lipped mussels, or 24 regular mussels, shelled
- 230g of basmati rice
- 490ml of water
- salt, to taste
- coriander
- 1 tbsp of oil
SAVE RECIPE
Method
1
To begin, heat oil in a pan. Add the cinnamon, cloves, cardamom pods, chillies and peppercorns and fry for 1 minute. Add the onion and fry until golden-brown
- 1 tbsp of oil
- 1 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 3 red chillies
- 1 tsp peppercorns
- 1 onion, finely chopped
2
Stir in the tomatoes, a generous pinch of salt and the turmeric. Cook for a further 7–10 minutes. Add the mussels and allow to cook through
- 12 green-lipped mussels, or 24 regular mussels
- 1/4 tsp turmeric
- salt, to taste
- 1 tomato, chopped
3
Add the rice and water to the pan and leave to cook with a lid on until the rice is tender. Serve immediately with some fresh coriander
- 490ml of water
- 230g of basmati rice
- coriander
First published in 2018
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