Mixed Meat & Seafood Pulao
Ingredients
Long grain rice 1 cup
Chicken breast + legs 2 pieces 400 grams
Peeled prawns 200 grams
Squids, cut into rings 100 grams
Clams on the shell 25
Shelled green peas ½ cup
Olive oil ½ cup
Garlic, chopped 8 cloves
Onion, finely chopped 1 large
Tomato, finely chopped 1 large
Capsicum, finely chopped 1 medium
Black pepper powder ½ teaspoon
Cinnamon powder ½ teaspoon
Chicken stock or water 3 cups
Saffron ½ teaspoon
Finely chopped parsley
2 tablespoons
White wine ¼ cup
Salt to taste
Method
Cut each breast and leg piece into two pieces. Heat oil in a pan and fry for about five minutes until brown and set aside.
To the same pan, add garlic, onion, tomato and capsicum and sauté until soft. Add the pepper and cinnamon powders and sauté for two minutes. Add the stock or water and cook until the chicken is tender.
Add the saffron, parsley and rice and cook for approximately 15 minutes until the rice is half cooked.
Add the prawns, squid, clams, green peas, white wine and salt and cook until the rice is tender and the water evaporates. You may need to add more hot water, if necessary, to cook the rice. Serve hot.
