Salmon pulao rice

Name: Salmon pulao rice
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: en
Ingredients: 4 pieces of salmon (medium ; opt for more if you like); Crushed pepper; Salt; 2 cups basmati rice (rinse and drain off excess water); 2 tbsp ghee or butter; 2 sticks cinnamon; 2 star anise; 4 shallots (sliced thinly); 2 tbsp cashew nuts; 1/2 tsp saffron strands (if unavailable, use turmeric powder); 3 cups water; Coriander leaves (for garnishing); Salt for taste

Main Dish

4 servings

30 min

25 min

Easy

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It’s a wholemeal filling meal; salmon puloa rice paired with vegetable raita.

Ingredients

Number of serving: 4

For the salmon :

4 pieces of salmon (medium ; opt for more if you like)

Crushed pepper

Salt

For the puloa rice :

2 cups basmati rice (rinse and drain off excess water)

2 tbsp ghee or butter

2 sticks cinnamon

2 star anise

4 shallots (sliced thinly)

2 tbsp cashew nuts

1/2 tsp saffron strands (if unavailable, use turmeric powder)

3 cups water

Coriander leaves (for garnishing)

Salt for taste

Preparation

Rub salmon with crushed pepper and salt.
Add 1 tsp of ghee (from the 2 tbsp as stated for pulao rice)
Pan fry till cooked; depends on the texture you prefer.
Remove and keep aside.
In the same pan, add the balance of the ghee.
Fry cashew nuts till crispy and brown; remove and keep aside.
Do the same for shallots; fry and remove.
Now add spices and quickly fry.
Put in rice and stir for a few minutes.
Tip rice into rice cooker; add salt, saffron strands and water.
Gently stir and let it cook.
Once cook, fluff up rice.
To serve: scatter fried shallots and cashews over and garnish with coriander leaves.
Also, do consider pairing with vegetable raita and maybe boiled eggs.

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