East Indian Spiced Seafood Pulao

Ingredients

In this East Indian adaptation of Arroz marinero, we incorporate East Indian spices and flavors to create a unique fusion dish. The original Spanish dish typically uses ingredients like saffron, tomatoes, and white wine, while our version incorporates traditional East Indian spices such as cumin, coriander, turmeric, and garam masala. Additionally, we use basmati rice instead of the traditional short-grain rice used in Arroz marinero, giving the dish an East Indian touch. We alse have the original recipe for Arroz marinero, so you can check it out.

• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 1 lb (450g) mixed seafood (shrimp, fish, mussels) 1 lb (450g) mixed seafood (shrimp, fish, mussels)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
3. 3.
   Add chopped onions and sauté until golden brown.
4. 4.
   Add minced garlic and grated ginger. Cook for another minute.
5. 5.
   Add chopped tomatoes and cook until they soften.
6. 6.
   Add coriander powder, turmeric powder, and garam masala. Stir well to combine.
7. 7.
   Add the mixed seafood and cook for 3-4 minutes until they start to turn opaque.
8. 8.
   Add the soaked and drained basmati rice to the pan. Stir gently to coat the rice with the spices.
9. 9.
   Pour 2 cups (470ml) of water into the pan. Season with salt to taste.
10. 10.
    Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the rice is cooked and the seafood is tender.
11. 11.
    Once cooked, fluff the rice with a fork and garnish with fresh cilantro.
12. 12.
    Serve the East Indian Spiced Seafood Pulao hot with raita on the side.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the dish.
• Basmati rice — Rinse the rice thoroughly to remove excess starch and soak it for 30 minutes to achieve fluffy and separate grains.
• Cumin seeds — Toasting the cumin seeds before adding them to the dish will enhance their flavor.
• Garam masala — Use homemade garam masala or a good quality store-bought one for the best results.
• Fresh cilantro — Add the cilantro just before serving to retain its freshness and vibrant flavor.

Tips & Tricks

• For a spicier version, add a finely chopped green chili along with the onions.
• You can customize the seafood selection based on your preferences and availability.
• Serve the pulao with a squeeze of fresh lemon juice for an extra burst of flavor.
• To make the dish more colorful, add some diced bell peppers or peas.
• If you prefer a richer flavor, substitute half of the water with coconut milk.

Serving advice

Serve the East Indian Spiced Seafood Pulao hot as a main course. Accompany it with a side of raita, a cooling yogurt-based condiment, to balance the spices and enhance the overall dining experience.

Presentation advice

Garnish the pulao with a sprig of fresh cilantro and serve it in a vibrant serving dish to showcase the beautiful colors of the dish. Pair it with a side of raita in a separate bowl to add visual appeal to the presentation.