Indian Recipes - Mussel Pulao Rice Indian Recipe

  
 

Rice Dishes Recipes - Mussel Pulao Rice Recipe

Ingredients

  • 450g/1 lb mussels, scrubbed and bearded

  • 45ml/3 tbsp ghee

  • 10 black peppercorns

  • 2 cinnamon sticks

  • 75g/3 oz grated (sherdded) coconut

  • 5ml/1 tsp coriander (cilantro) seeds

  • 2 onions, chopped

  • 5 cloves garlic, chopped

  • 450g/1 lb long-grain rice,soaked

  • 900ml/1 1/2 pts water

  • 600ml/1 pt coconut milk

  • salt

  • 4 dried red chilies, ground

Method:

  1. Place the mussels in a large pan and cover with water. Bring to the boil then simmer for about 5 minutes until the shells have opened. Remove the mussels from the shells, discarding any that have not opened. Heat 5ml/1 tsp of ghee and fry the peppercorns and cinnamon for 2 minutes then grind them together.

  2. Heat 15ml/1 tbsp ghee and fry the coconut until lightly browned then grind. Heat 15ml/1 tbsp of ghee, fry the coriander seeds then grind. Heat the remaining ghee and fry the onions and garlic until soft. Add the fried spices and rice. Add the water, coconut milk and salt, bring to the boil, cover and simmer for about 10 minutes until almost cooked.

  3. Toss the mussels with the chilies then add to the rice with the coconut and mix well. Transfer to a casserole dish, cover tightly and cook in a preheated oven at 180C/350F/gas mark 4 for 15 minutes until the rice is dry. Serve with tomato chutney.