Mussel Pulao
A mussel pulao (also known as pilaf or pilau) recipe based on the Goan rice dish tisreo, usually made with clams. This tasty rice dish, packed with aromatic spices, is great with all kinds of shellfish, so feel free to experiment with different varieties. Courtesy of Peter Joseph and Great British Chefs.
- 31 - 60 Minutes
- Hard
Method
Ingredients
Ingredients
- 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 Tilda Pure Basmati Rice
- 490ml of water
- salt, to taste
- salt, to taste
- 1 tbsp of oil
How to make Mussel Pulao
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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.
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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.
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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.
