Mussel Pulao Recipe

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