Day: May 21, 2019

Ingredients: 1 cinnamon stick 4 cloves 4 cardamom pods 3 red chilies 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 Mahmood 500 Basmati Rice 490ml of water salt, to taste coriander 1 tbsp of oil Method: 1. To begin, heat oil in a pan. Add the cinnamon, cloves, cardamom pods, chilies, and peppercorns and fry for 1 minute. Add the onion and fry until golden-brown 1 tbsp of oil 1 cinnamon stick 4 cloves 4 cardamom pods 3 red chilies 1 tsp peppercorns 1 onion, finely chopped 2. 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 12 green-lipped mussels, or 24 regular mussels 1/4 tsp turmeric salt, to taste 1 tomato, chopped 3. 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 490ml of water 230g of Mahmood 500 Basmati Rice coriander