Mixed Meat & Seafood Pulao<\/p>\n
Ingredients
\nLong grain rice 1 cup
\nChicken breast + legs 2 pieces 400 grams
\nPeeled prawns 200 grams
\nSquids, cut into rings 100 grams
\nClams on the shell 25
\nShelled green peas \u00bd cup
\nOlive oil \u00bd cup
\nGarlic, chopped 8 cloves
\nOnion, finely chopped 1 large
\nTomato, finely chopped 1 large
\nCapsicum, finely chopped 1 medium
\nBlack pepper powder \u00bd teaspoon
\nCinnamon powder \u00bd teaspoon
\nChicken stock or water 3 cups
\nSaffron \u00bd teaspoon
\nFinely chopped parsley
\n2 tablespoons
\nWhite wine \u00bc cup
\nSalt to taste<\/p>\n
Method
\nCut each breast and leg piece into two pieces. Heat oil in a pan and fry for about five minutes until brown and set aside.
\nTo the same pan, add garlic, onion, tomato and capsicum and saut\u00e9 until soft. Add the pepper and cinnamon powders and saut\u00e9 for two minutes. Add the stock or water and cook until the chicken is tender.
\nAdd the saffron, parsley and rice and cook for approximately 15 minutes until the rice is half cooked.
\nAdd 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u00bd cup Olive oil \u00bd cup Garlic, chopped 8 cloves Onion, finely chopped 1 large Tomato, finely chopped […]<\/p>\n","protected":false},"author":1,"featured_media":283,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[28],"tags":[],"class_list":["post-139","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"jetpack_featured_media_url":"https:\/\/vivagoaonline.in\/wp-content\/uploads\/2022\/06\/Asset-1-100.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/vivagoaonline.in\/index.php\/wp-json\/wp\/v2\/posts\/139","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vivagoaonline.in\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vivagoaonline.in\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vivagoaonline.in\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vivagoaonline.in\/index.php\/wp-json\/wp\/v2\/comments?post=139"}],"version-history":[{"count":2,"href":"https:\/\/vivagoaonline.in\/index.php\/wp-json\/wp\/v2\/posts\/139\/revisions"}],"predecessor-version":[{"id":355,"href":"https:\/\/vivagoaonline.in\/index.php\/wp-json\/wp\/v2\/posts\/139\/revisions\/355"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vivagoaonline.in\/index.php\/wp-json\/wp\/v2\/media\/283"}],"wp:attachment":[{"href":"https:\/\/vivagoaonline.in\/index.php\/wp-json\/wp\/v2\/media?parent=139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vivagoaonline.in\/index.php\/wp-json\/wp\/v2\/categories?post=139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vivagoaonline.in\/index.php\/wp-json\/wp\/v2\/tags?post=139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}