Rice is cooked in a clam broth seasoned with spices and clams. Cooking pulao can be a challenge which I have perfected over the years. Here is a foolproof technique on how to cook the ultimate pulao. Each grain is firm, separated and cooked to perfection.
Clams are an excellent source of iron and proteins. They are low in fat and rich in omega-3 fatty acids. The high content of potassium in clams helps the body in maintaining blood pressure and regulating heart functions.
Clams are an excellent source of iron and proteins. They are low in fat and rich in omega-3 fatty acids. The high content of potassium in clams helps the body in maintaining blood pressure and regulating heart functions.
Tisreo or Clam Pulao
(Serves 8)
Ingredients:
3 cups basmati rice
1 cup fresh or canned clams
1/2 teaspoon turmeric powder
10 peppercorns
6 cloves
4 green cardamoms
4 cinnamon sticks (1.5”)
4 large garlic cloves (minced)
1" piece of ginger (grated)
3 bouillon cubes (10 g each)
2 large onions (chopped, around 4 cups)
1 large tomato (chopped)
5 cups water
1/2 cup clam juice (filtered)
1/4 cup canola oil
salt (if required, read note)
Method:
Wash and soak rice in water for 30 minutes.
Dissolve the bouillon cubes in one cup of warm water and keep aside.
In a large wide bottomed pan, heat the oil and add onions along with peppercorns, cloves, cardamoms and cinnamon sticks. When onions are light brown, add the garlic and ginger. Fry for a while and then, add the tomato. Once the tomato is soft and pulpy, add the clam juice, bouillon water along with the balance 4 cups of water. Stir, cover pan and let the broth come to a nice boil.
In the meantime, drain rice and keep it ready. When the broth comes to a roaring boil, add the rice and stir gently. Close pan with the lid and on medium heat, let the rice cook for 3 to 4 minutes. When half the broth is absorbed, add the clams and gently mix them with the rice. Put the lid back on and let the rice continue to cook.
In another 3 or 4 minutes, you will see holes in the rice with little liquid left at the bottom of the pan. At this time, shut off the flame and close the lid. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them. Serve pulao hot.
Note:
(Serves 8)
Ingredients:
3 cups basmati rice
1 cup fresh or canned clams
1/2 teaspoon turmeric powder
10 peppercorns
6 cloves
4 green cardamoms
4 cinnamon sticks (1.5”)
4 large garlic cloves (minced)
1" piece of ginger (grated)
3 bouillon cubes (10 g each)
2 large onions (chopped, around 4 cups)
1 large tomato (chopped)
5 cups water
1/2 cup clam juice (filtered)
1/4 cup canola oil
salt (if required, read note)
Method:
Wash and soak rice in water for 30 minutes.
Dissolve the bouillon cubes in one cup of warm water and keep aside.
In a large wide bottomed pan, heat the oil and add onions along with peppercorns, cloves, cardamoms and cinnamon sticks. When onions are light brown, add the garlic and ginger. Fry for a while and then, add the tomato. Once the tomato is soft and pulpy, add the clam juice, bouillon water along with the balance 4 cups of water. Stir, cover pan and let the broth come to a nice boil.
In the meantime, drain rice and keep it ready. When the broth comes to a roaring boil, add the rice and stir gently. Close pan with the lid and on medium heat, let the rice cook for 3 to 4 minutes. When half the broth is absorbed, add the clams and gently mix them with the rice. Put the lid back on and let the rice continue to cook.
In another 3 or 4 minutes, you will see holes in the rice with little liquid left at the bottom of the pan. At this time, shut off the flame and close the lid. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them. Serve pulao hot.
Note:
- With clam juice and bouillon cubes, no salt was required for this dish. You can add salt if required, according to your taste.
- You can add more of clam juice, lessen the amount of water and bouillon cubes. Remember clam juice is salty.
- The rice to water ratio for every 1 cup of rice is 2 cups of water. I always add 1/2 cup less water. The reason being that the rice is soaked for 30 minutes so it does not require the extra 1/2 cup.
- I have not used turmeric powder in the rice though it is indicated in the list of ingredients. Goans usually add turmeric powder to pulao. The bouillon cubes itself impart a light colour to the rice which I personally prefer.
- Substitute the clams for prawns and 1/2 cup water instead of clam juice. In addition, you will require some salt when making prawn pulao.
- India Gate classic basmati rice was used for making this clam pulao. The grains are quite long and fragrant.
- Always use a wide bottomed pan to cook pulao. This gives the rice grains enough room to spread and bloom.