Ingredients A
To cook rice:
490gm basmati rice
2 screwpine leaves/pandan leaves, knotted
1 bay leaf
1 in of cinnamon stick
2 cloves
2 cardamom
1 small rock sugar
Ingredients B
Make into a paste:
3 nips large garlic
30gm Bombay onion
10gm ginger
1/4 tsp cumin seeds
1 medium-size rose onion
Ingredients C
1 tbsp cayenne powder or chilli powder
1/2 tsp turmeric powder
1/2 tsp cardamom powder
1 tsp sweet paprika powder
1 tbsp chicken curry powder
1/2 tsp fennel powder
1/2 tsp cumin powder
1/2 tsp garam masala (optional)
Ingredients D
75gm large red onion, thinly sliced
4 large cherry tomatoes, chopped
1 lemongrass, crushed
1 pandan leaf, knotted
2 tbsp greek yoghurt
1 tbsp tomato puree
3 cardamom
3 cloves
1-star anise
2 in of cinnamon stick
2 small bay leaves
1 maze
1 banana leaf
salt to taste
Ingredients E
340gm prawns, deshelled and cleaned
1 tbsp chilli powder
1/2 tbsp turmeric powder
pinch of salt
Ingredients F
145gm squid, cleaned and cut according to preference
(can add more squid if desired)
1/2 tsp turmeric powder
1/4 tsp chilli powder
pinch of salt
Ingredient G
7 crab sticks, half or cut into three parts
Ingredients H
Garnishing for rice
10 strands of saffron + 2 tbsp hot water, leave to soak for 15mins
a few drops of pink colouring (optional)
4 tbsp chopped coriander leaves
3 tbsp chopped mint leaves
2 tbsp fried cashew nuts
4 tbsp shallot crisps
2 tbsp melted ghee
Make the rice first. Wash and soak basmati rice for 20mins. Sieve and cook the rice with the rest of the ingredients A in a rice cooker. Once cooked, stir and leave to cool. Discard pandan leaf and some of the spices.
Marinate ingredients E and F for 15mins. Shallow fry with a mixture of cooking oil and ghee lightly the prawns and squids separately. Keep aside.
In a skillet or heatproof pan, heat ghee (or use the reminder oil+ghee that you used to fry seafood). We will be throwing in the spices in Ingredients D. First, add in the cinnamon stick, star anise, cloves, bay leaves, maze and cardamom. Then throw in the chopped onions and saute until aromatic or onions turned brown. Mix in grounded paste or ingredients B Saute until aromatic. If too dried, add in more oil or ghee. Once all the spices are aromatic, mix in chopped tomatoes and stir further. Once tomatoes turn mushy, add in all the powders ( Ingredients C). (Or you can mix the powders with some water and leave for 10mins before mixing). Once aromatic, add in tomato puree, lemongrass and knotted pandan leaf. Mix in fried prawns and squid. Mix in the crab meat as well. Stir and add 1 cup water. Simmer gently for 2 mins. Add salt to taste. Mix in yoghurt and stir well. Close fire.
Now its time to assemble the rice with garnishing. Dish out the prawn's masala in a bowl. Using the same skillet, spread some cooked basmati rice. Top with half of the seafood masala. Garnish with 1/3 of the coriander and mint leaves. Garnish with shallot crisps and fried cashew nuts. Top with another layer of basmati rice. Spread the other half of the prawn's masala. Again, garnish with 1/3 of the coriander leaves and mint leaves, as well with shallot crisps and cashew nuts. Again spread with the remaining basmati rice. Garnish with the remaining coriander and mint leaves, shallot crisps and cashew nuts. Pour in a circular motion the saffron water and melted ghee. Mix some pink colouring with 1 tbsp water and pour it to one side of the rice. Pour so that it gives a beautiful contrast to your rice. Now place the skillet on the stove. Cover with banana leaf and lose with a lid. If you do not have a lid, then just use a flat cover of any pan, place mortar (pestle and mortar) on top and cook for 7 to 10mins in low flame. Close fire and slowly stir and serve with cucumber raita or mango salsa.
Note:
When doing layers, there will be three parts of rice and two parts of seafood masala.
Before serving, discard the lemongrass, pandan leaves and some of the spices so that your guests do not bite into them.
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