I don't think; I know that by now the whole world would have known about the disappearance of our MH370 plane. With that, we've become the talk among everyone almost anywhere, either for the right or wrong reasons. But trust me, it’s been an agonizing time for us; the pass 10 days already. We are badly effected and day in day out, we are waiting for a positive outcome.
There's nothing more running through my mind and I can't think of anything else to write for the intro until the mysterious vanishing of the plane is solved. Malaysian Airlines System (MAS) is our national carrier and our pride. I may sometimes say the “not nice things” about the search and rescue actions. Yet being a true and typical Malaysian, I’m wallowing in sorrow.
Let me now move on the recipe. While it’s known as "Salmon Pulao Rice", I cooked the salmon and rice separately; a slight adjustment in the preparation techniques. Basically I used the same pan to pan grill/fry the marinated fish pieces, to fry the cashew nuts and shallots, to fry the rice; followed by cooking the rice in the rice cooker.
For a vegetarian version of this recipe, you just omit the salmon and go on with the rest. It’s a wholemeal filling meal; salmon puloa rice paired with vegetable raita.
For the salmon
4 medium pieces of salmon (opt for more if you like)
Crushed pepper - as needed
Salt - as needed
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
Rub salmon with crushed pepper and salt.
Add 1 tsp of ghee (from the 2 tbsp as stated for pulao rice)
Pan fry till cooked; depends on the texture you prefer.
Remove and keep aside.
In the same pan, add the balance of the ghee.
Fry cashew nuts till crispy and brown; remove and keep aside.
Do the same for shallots; fry and remove.
Now add spices and quickly fry.
Put in rice and stir for a few minutes.
Tip rice into rice cooker; add salt, saffron strands and water.
Gently stir and let it cook.
Once cook, fluff up rice.
To serve: scatter fried shallots and cashews over and garnish with coriander leaves.
Also, do consider pairing with vegetable raita and maybe boiled eggs.
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