Ingredients :
2 cups basmati rice
200g mussels
200g prawns
200g squids
5 chicken drumsticks
3 tomatoes, chopped
1/2 cup canned peas
2 tablespoons butter
5 tablespoons olive oil
1 onion, sliced
5 cloves garlic, chopped
1 stick cinnamon
4 pandan leaves
3 stalks lemon grass
5 cups water
few strands saffron
salt to taste
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Method :
Clean rice, wash and drain.
Prepare meat and seafood :
- Wash and drain chicken. Season with pepper, paprika and lemon juice and set aside.
- Shell prawns and leave the tail. Retain the shells for stock. Devein prawns and set aside.
- Scrub mussels carefully. Bring a saucepan of water, add 1 teaspoon of salt and bring to a boil. Submerge mussels in water and cook for 5 minutes. Discard stubborn mussels that don't open.
- Place prawn shells, pandan leaves, lemon grass and cinnamon in water. Boil till shells turn pin in color. Strain stock to get 3 cups of it.
In a large saucepan, heat butter and olive oil. Add drumsticks and fry for 15-20 minutes till golden brown. Remove and keep warm.
To the remaining oil in the saucepan, add onion, garlic and tomatoes, fry till fragrant.
Add stock and bring to boil. Add rice, chicken, salt and saffron and stir well.
Lower heat and cover. Cook for 10 minutes and uncover to add prawns, mussels, squids and peas. Cook for another 10-15 minutes over low fire.
Garnish with coriander leaves and serve hot.
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