Seafood Pulao
A fragrant one-pot rice dish with shrimp, mussels, and peas in a mildly spiced curry sauce, topped with fresh chilies and bell pepper.
- Total time
- 40 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Rinse the 1.5 cups basmati rice in cold water until clear, then soak in water for 20 minutes. Drain well.
Step 2
Heat 2 tbsp oil in a large pot over medium. Add the 1 sliced onion and 2 sliced red chili peppers; cook until onion is soft and golden, about 5 minutes.
Step 3
Stir in the 2 tbsp curry powder and 1 sliced green bell pepper; cook for 1 minute until fragrant.
Step 4
Add the 0.5 lb shrimp and 0.5 lb mussels; cook until shrimp turn pink and mussels open, about 4 minutes. Discard any unopened mussels.
Step 5
Add the drained rice and 1 cup frozen peas; stir to coat with the spice mixture.
Step 6
Pour in 3 cups water and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 15 minutes.
Step 7
Let stand covered for 5 minutes, then fluff with a fork. Serve hot.
Tools you’ll need
- Large pot with lid
- Colander
- Cutting board
- Knife
- Measuring cups and spoons
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