Clams pulao

Clams pulao Goan style

Ingredients :

Clams : 1 small bowl (after removing one side shells)

Rice : 3 cups 

Oil : 4 - 5 tblsp 

Cinnamon : 3 inch pieces 

Cloves : 6 - 8

Pepper : 8 - 10

Onions : 2 medium 

Tomato : 1 big

Garlic : 8 - 10 cloves 

Fresh coriander : handful 

Jeere meere masala : 3 tsp

Green chilies : 2 - 3

Water : 6 cups

Salt : 3 tsp

Procedure : 

Wash the clams well and open them to remove one shell or you can use only the meat. Then keep it in the refrigerator.

Wash the rice thoroughly and soak it in water for an hour. 

After one hour drain out the water completely and leave the rice open for 3 - 5 minutes. Doing this avoids the rice from breaking and over cooking. 

Heat oil in a large pot, add the whole spices- cinnamon, cloves and pepper; and fry them until it starts popping and releasing it's aroma.

Add in finely chopped onions and sauté till light brown. Then add finely chopped tomatoes and sauté them further until soft. 

After the tomatoes become soft add chopped garlic and finely chopped coriander stems and give it a quick mix.

Then add the clams and Jeere meere masala; mix well, cover with a lid and cook it over a low flame for five minutes.

After the clams are half cooked, add in water (you can also add the water which gets collected during the opening of the clams, but it should be measured in the said water quantity) and green chilies and bring it to a boil. To this add the drained rice, chopped coriander leaves and salt to taste. Keep the flame high until it starts to boil, then cover it with the lid and cook on a low flame.

After five minutes open the lid and give it a quick mix so that the clams and masala get evenly distributed. 

Cook it further until all the water is completely absorbed into the rice. This will take around 15 -20 minutes after adding the rice to the water, depending on the rice.

Serve it with a squeeze of lime juice 

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