This Goan clam pulao is a simple and delicious rice dish, flavored with clam juice and seasoned with turmeric.
Clam pulao is a delicious and aromatic pulao/pilaf prepared in coastal Goa. The addition of sweet prawns/shrimps or clams greatly embellishes a simple pulao. You would not even need a side dish as the pulao is a complete dish on its own.
Shrimp and clam pulao are my personal favorites amongst all the varieties of pulao, for its deliciousness, ease & speed of preparation. This Goan Clam Pulao is one of that minimal effort, maximum flavor kind of dishes. Of course, if you are using fresh clams, you gotta clean ’em up and stuff. But I wouldn’t really complain knowing the end result that awaits me after the preparation of this clam pulao.
Table of Contents
SO WHAT GOES INTO THIS GOAN CLAM PULAO?
Very basic ingredients, really! Pulao is cooked in a flavorful clam juice, seasoned with whole spices, and turmeric powder for that gorgeous color! And that’s about it, easy peasy!
I enjoy this dish for its simplicity! You can go ahead, and add tomatoes, few more spices, ginger garlic etc. But I avoid all these, as I like the flavor of the clams to dominate the entire dish. This Goan clam pulao is a regular in my household whenever I get my hands on some fresh clams!
STEP BY STEP INSTRUCTIONS TO MAKE GOAN CLAM PULAO
1.Rinse the clams well. Fill a bowl with water, transfer the clams in it to get rid of any grit or dirt. Now clean each clam under running tap water with the help of a brush. Repeat with rest of the clams, transfer to a clean plate, place it in the freezer for few hours. They will open up easily. Discard the ones that don’t open. Open the clam, retain the meat on one side of the shell. Discard the other half. Reserve the clam juices.
2.Heat oil in a heavy bottomed pan, add all the whole spices, saute until fragrant.
3.Next, add the sliced onions, saute until translucent.
4.Crush the bouillon cube, saute again for few seconds.
5.Add in the turmeric powder and sauté for another 30 seconds.
6.Add the rice and gently saute the rice for another 30 seconds, taking care not to break the grains.
7.Add the clams/clam meat and mix well. Add the clam juice in a liquid measuring cup, top it off with additional water to make it a total of 2 cups liquid. Add the liquid to the pan, add in the slit chillies, bring to a boil. Reduce the heat, simmer covered until all the liquid is absorbed. Let it sit covered with the lid for 10-15 minutes. Remove the cover and fluff with a fork. Enjoy it with any curry of your choice or on its own with some salad.
NOTES
1.The clam juices and bouillon cube add enough flavor to the dish, you may not need to add more salt. Add if you wish to.
2.Usually, the shell is discarded and only the clam meat is used in this pulao. But I’ve cooked it with the shell. You may use only the clam meat.
HOW TO MAKE GOAN CLAM PULAO?
Goan Clam Pulao | Tisreo Pulao
Ingredients
- 1 lb clams, you can use the canned ones too
- 1 cup basmati rice, washed thoroughly and soaked for at least 10 minutes
- Whole spices (1 Bay leaf, 6 peppercorns, 4 green cardamom, 3 cloves, 2 inch cinnamon stick)
- 1 large onion, thinly sliced
- 1/4 tsp turmeric powder
- 1 bouillon cube
- 1-2 green chilies, slit lengthwise
- 1 tbsp oil/ghee
Instructions
- Rinse the clams wells. Fill a bowl with water, transfer the clams in it to get rid of any grit or dirt. Now clean each clam under running tap water with the help of a brush. Repeat with rest of the clams, transfer to a clean plate, place it in the freezer for few hours. They will open up easily. Discard the ones that don't open. Open the clam, retain the meat on one side of the shell. Discard the other half. Reserve the clam juices.
- Heat oil in a heavy bottomed pan, add all the whole spices, saute until fragrant.
- Next add the sliced onions, saute until translucent.
- Crush the bouillon cube, saute again for few seconds.
- Add in the turmeric powder and sauté for another 30 seconds.
- Add the rice and gently saute the rice for another 30 seconds, taking care not to break the grains.
- Add the clams/clam meat and mix well. Add the clam juice in a liquid measuring cup, top it off with additional water to make it a total of 2 cups liquid. Add the liquid to the pan, add in the slit chillies, bring to a boil. Reduce the heat, simmer covered until all the liquid is absorbed. Let it sit covered with the lid for 10-15 minutes. Remove the cover and fluff with a fork. Enjoy it with any curry of your choice or on it's own with some salad.
Notes
- The clam juices and bouillon cube add enough flavor to the dish, you may not need to add more salt. Add if you wish to.
- Usually, the shell is discarded and only the clam meat is used in this pulao. But I've cooked it with the shell. You may use only the clam meat.
- Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at [email protected]
You can also follow me on :
Regards,
Freda
hummingbirdthyme says
Minimal effort – Maximum flavor : my favorite type of recipe. I can almost taste it just reading your post and seeing your beautiful photos!
Freda Dias says
Absolutely! Thanks Laura 🙂
Loretta says
Wow Freda! You’ve done it again, absolutely superb! Love the arrangement and the plating as always. I’m making chorizo pulao today. My Aunt in Louisana made the chorizo and mailed me about 4, I’m treasuring them. It’s been a while since I’ve had any.
Freda @ Aromatic essence says
Thanks Loretta! Chorizo pulao !! Yum!! Need to make that soon 🙂
anotherfoodieblogger says
What a beautiful and simple to make dish!
Freda @ Aromatic essence says
Thanks Kathryn 🙂
chef mimi says
This is gorgeous!!! And with clams – fantastic!
Freda @ Aromatic essence says
Thanks Chef Mimi 🙂
MyCulinarySaga says
Looks so appetizing 🙂 gorgeous me want!
Freda @ Aromatic essence says
Thanks Trupti <3