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The Signature Recipe: Seafood Tawa Pulao from Jamavar

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Bringing the best of the world’s dining scene into your kitchen.

It’s often been said that Indian food in London is as good as anything available in Mumbai and New Delhi. So we ventured to one of our favourite Indian restaurants Jamavar to bring you a taste of India to your kitchen.

Never miss a curry night as Jamavar’s Head Chef shares one of their signature dishes, the seafood pulao. A unique melange of seafood tossed with Khuska style Pulao, infused with coconut milk, spices, mint and fresh coriander.

Serves 4 people

The preparation of the Seafood Pulao can be divided into four steps.

Step 1: Marinating the Seafood


8/12 Prawns peeled deveined with tail – 8 nos
Squid Rings – 8 nos
Crab Claws – 4 nos
Sea bass Fish – boneless, pin boned, skin on- 2 fillets
Clams- 8 nos
Salt- For Marination- As per taste
Red Chilli Powder –  1 and half tea spoon
Lime Juice- Juice of 2 large lime.


Put all seafood into one bowl and marinate with Red Chilli, Salt and Lime juice. Refrigerate for 30 minutes.

Step 2: Preparing the Onion Masala


Rapeseed Oil- 1 tea spoon
Whole Spices – 2 gms
White Onion – Chopped to 10 mm dices – 150 gms
Ginger and Garlic Paste – 10 gms
Chopped Tomato- 100 gms
Turmeric Powder- 1 pinch
Red Chilli Powder- 1 pinch
Cumin Powder- 1 pinch
Coriander Powder- ¼ tea spoon
Salt – As per taste.


Heat oil in a thick bottom pan. Crackle the whole spices, followed by the chopped onions. Sauté the onion until light golden in colour. Add the ginger and garlic paste. Continue cooking the ingredients for few minutes. Add the chopped tomato followed by the spices. Continue cooking for 30 minutes in simmering heat till the sauce is cooked and homogeneous. Keep on the side.

Step 3: Preparing the Pulao Rice

Long Grain Basmati Rice – 400 gms
Ghee – Clarified Butter – 1 tea spoon
Black Cumin – 5 gms
Bayleaf- 2 leaves
Kashmiri long strand Saffron – 4 strands
Water – 800 ml
Salt – As per taste

Wash and soak Basmati rice for 10 minutes. Boil water in a saucepan. Temper cumin seeds and bayleaf in Ghee and add to the boiling water. Add salt as per taste. Add the saffron, followed by the soaked rice. Reduce the heat and cook the rice till the water has evaporated and the grains are nicely cooked. Remove from the cooking hob and allow it to cool.

Step 4: Assembling the Tawa Pulao 


Refined Oil – 2 teaspoons
Marinated Seafood
Chopped Ginger – 1 teaspoon
Chopped Garlic- 1 teaspoon
Chopped Green Chillies- ½ teaspoon
Onion Masala  (cooked as above)
Fresh Coconut milk- 3 tablespoons
Kashmiri Red Chilli Powder- Mild – ¾ teaspoon
Freshly Chopped Mint leaves – 1 and half teaspoon
Freshly Chopped Coriander- 1 and half tablespoons
Slit Green Chillies- 2 nos
Lime Juice – as per taste
Salt – as per taste
Pulao Rice (cooked as above)
Fried Onion – 1 tablespoon for Garnish and  2 tablespoon in the cooking.


Heat oil in a non stick shallow pan. Sear the marinated seafood one at a time. Add all the ingredients in order as above. Stir occasionally without over cooking the seafood.

Finally add the Cooked Rice and toss delicately. Adjust seasoning to taste.

Serve hot garnished with fried onion and chopped coriander.


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Any Questions or Tips to add?