Mussel pulao

Peter Joseph's mussel pulao recipe is based on Goan rice dish tisreo, usually make with clams. This heady rice dish, packed with aromatic spices, is great with all kinds of shellfish, so feel free to experiment with different varieties.

First published in 2018

Ingredients

Metric

Imperial

Mussel pulao

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
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
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

By moving away from the stereotypical view of Indian cuisine and embracing modern plating styles, Peter Joseph has taken the food he grew up with to dizzying new heights.

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