This is a print preview of "Salmon Pulao Rice" recipe.

Salmon Pulao Rice Recipe
by Navaneetham Krishnan

Salmon Pulao Rice

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

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Malaysia Malaysian
Cook time: Servings: 4 person

Goes Well With: a complete meal on its own

Ingredients

  • For the salmon
  • 4 medium pieces of salmon (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
  • Spices - 2 sticks cinnamon, 2 star anise and 3-4 cloves
  • 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

Directions

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