Kesari Seafood Pulao

Name: Kesari Seafood Pulao (Saffron-flavored mixed-seafood pilaf)
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: ¾ cup (190 grams) plain yogurt, whisked; 2½ tablespoons ghee; 2 teaspoons fresh ginger paste; 4 medium red onions, sliced; 1 quart (800 ml) vegetable oil; 2 large pomfret fillets, cut into 1-inch (2½-cm) pieces; 2½ teaspoons table salt; 15 to 20 medium shrimp; 16 clams; 6 to 8 whole black peppercorns; 3 or 4 green cardamom pods; 2 tablespoons chopped fresh cilantro; 1½ cups (300 grams) raw basmati rice; 2-inch (5-cm) cinnamon stick; 1 teaspoon garam masala (spice mix); 1¼ teaspoons red chile powder; ½ teaspoon ground turmeric; 1 tablespoon ground coriander; 7 or 8 saffron threads; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon green chile paste; 10 to 12 fresh mint leaves, torn; 1 star anise; 2 teaspoons fresh garlic paste; 2 black cardamom pods; 1 bay leaf

Saffron-flavored mixed-seafood pilaf

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

I call this dish my Indian paella.

Ingredients

1½ cups (300 grams) raw basmati rice
16 clams
2½

Asia
India
Fish course
Pescatarian
Gluten-free

Method

Put the rice in a large bowl, wash in plenty of water 2 or 3 times, and drain. Add 3 cups (600 ml) water and soak for 20 minutes. Drain the rice in a strainer.
Soak the clams