How to make Seafood Pulao - SK Khazana -
A beautiful and fragrant pulao combined with juicy fish and prawns. Do try this recipe next time when you want to eat something different!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (kolambi/jhinga), Pomfret fillets (पापलेट के फिले)
Cuisine : Indian
Course : Rice
You can also find more Rice recipes like Thai Style Vegetarian Mince with Thai Rice Yellow Rice With Raisins Soya Granule Rice Malabari Coconut Rice
Seafood Pulao - SK Khazana Recipe Card
Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
Prep Time : 21-25 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Seafood Pulao - SK Khazana Recipe
Prawns (kolambi/jhinga) cleaned and deveined 12-15
Pomfret fillets cut into small pieces 2 small
Basmati rice soaked for 20 minutes and drained 1 1/2 cups
Ghee 1 tablespoon
Black cardamoms 2
Star anise 1-2
Bay leaf 1
Green cardamoms 4-5
Black peppercorns 7-8
Cinnamon 1 inch stick
Onion sliced 1 large
Garlic paste 1/2 tablespoon
Ginger paste 1/2 tablespoon
Green chilli paste 1 tablespoon
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Garam masala powder 1 teaspoon
coriander leaves chopped 2 tablespoons
Mint leaves a few
Green chillies slit 3-4
Salt to taste
Lemon juice 1 1/2 teaspoons
coriander sprig for garnish
Method
Step 1
Heat ghee in a non-stick pan, add black cardamom, star anise, bay leaves, green cardamoms, black peppercorns, cinnamon stick, onion and sauté till golden brown.
Step 2
Add garlic paste, ginger paste and green chilli paste, mix well and cook for 1-2 minutes. Add turmeric powder, red chilli powder, coriander powder and garam masala and sauté well.
Step 3
Add rice and mix well. Add coriander leaves, mint leaves and green chillies, sauté well. Add sufficient water and salt, mix well. Cover and cook on medium heat for 4-5 minutes.
Step 4
Add prawns and fish pieces, lemon juice and mix well. Cover and cook for 15 minutes or till the rice is completely cooked. Take it off the heat and transfer to a serving plate.
Step 5
Garnish with a sprig of coriander and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
