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Jhat Pat Seafood Pulao Recipe
My yummy Jhat Pat Seafood Pulao is a super simple, quick and easy meal that really comes together in just minutes. In fact, “jhat pat” means super quick in Marathi. This recipe is also a great way to use up any leftover rice. This delicious one-pot meal is perfect for those hectic weeknights or last minute dinner guests.
On the whole, seafood is generally very healthy and nutritious. Seafood is also a very rich source of protein, vitamins and minerals. The benefits of a seafood rich diet include improved overall cardiovascular health, increased anti-inflammatory properties and neuromuscular health.
This dish can be served as part of any meal or as lunch or even brunch. Feel free to add vegetables to the dish if you prefer.
JHAT PAT SEAFOOD PULAO (Quick & Easy Seafood Pilaf)
2 cups cooked Basmati rice (or any long grained rice)
2-3 garlic cloves, finely minced
1˝” piece of ginger, peeled & finely minced
2-3 small red Thai chilies, slit in half lengthwise (to taste)
4-5 fresh curry leaves
1 tsp cumin seeds
˝ cup green peas (frozen is fine)
2-3 tbsp of thick coconut milk
1 egg, lightly beaten
˝ cup cooked jumbo lump crabmeat
˝ cup cooked small shrimp (no tails)
˝ cup cooked bay scallops
salt & pepper, to taste
˝ tbsp toasted sesame seeds
juice of ˝ lime
few drops of toasted sesame oil
2 tbsp oil (vegetable or canola)
finely chopped chives for garnish (or green onions)
In a large deep skillet or wok on medium heat, add the oil. When hot, add the cumin seeds along with the garlic, ginger, red chilies and curry leaves. Stir fry for a few minutes until fragrant and add in the green peas. Let the green peas cook through for a minute or so and then add in the cooked rice. Mix well to combine and then add the coconut milk. Stir well, cover, reduce the heat to low and let cook for just 3-4 minutes.
Next, create a well in the center of the rice and add in the beaten egg. Scramble the egg until it is cooked and then mix into the rice. Lastly, add in all of the cooked seafood (crabmeat, shrimp and scallops). Mix well to combine, allowing all of the seafood to warm through. Season the dish with salt & pepper, toasted sesame seeds, lime juice and a few drops of the toasted sesame oil. Garnish generously with the chives & serve immediately. I often serve this dish with some papads (crispy thin lentil wafers).
Content copyright © 2013 by Sadhana Ginde. All rights reserved.
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