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Clams Pulao Rice

7 Aug

Rice cooked in a seasoned broth can be called many names. It only depends which part of the world you come from. You can call it Pulao, pilaf, pilav, pilau, palaw, plov, polo, polu and polov. Goan Pulao Rice is also called as Arroz de Refogado and in my case Mama Arroz. The basic recipe is made with cloves, cinnamon stick, dried cinnamon leaf, onions, tomatoes, pinch of turmeric and bouillon/maggi cube for flavor. This recipe can be used as a basic base for all the other Goan Pulao Recipes. Like clams/tissreo pulao, vegetable pulao, prawn pulao and the famous Goan pork sausages pulao.

pulao-pilaf-rice-arroz-mexican-recipe-goan-tissreo-clams-prawnsAs I searched the web I found many variations, some added color to the rice, bay-leaf, cardamoms, ginger-garlic paste and chillies and since I have mentioned many times about Pulao in my blog it was time for me to share the recipe.

pulao-rice-pilaf-with-vindaloo-curry-grilled-pork-chops-spicy

Basic Pulao Rice with Vindaloo Grilled Pork Chops

Do Note: Goans use bouillons/cubes to season our pulao rice. If you do use stock then you can skip the bouillons.

Serving Size: 4-6

Ingredients for Basic Goan Pulao Rice

2 cups basmati rice or rice of your choice

3.5-4  cups of water/stock

1 medium onion chopped

2 tomatoes chopped

1/8-1/4 tsp of turmeric powder

1 cinnamon stick

10-12 whole cloves

2 chicken or vegetarian bouillon or maggi cubes

salt to taste

pulao-pilaf-rice-arroz-mexican-recipe-goan-ingredientsDirections:

Wash and rinse the rice. Keep aside

Heat oil in a pot add the cinnamon, cloves to flavor the oil. Next add the chopped onions and saute till translucent. Follow with the chopped tomatoes, turmeric and saute till the tomatoes are soft.

Next add the water, bouillon and season with salt. Bring the water to a boil.

Add the washed rice, cover and cook as per the rice cooking instructions.

You can serve the Pulao Rice with any side of your choice or eat it just plain.

pulao-pilaf-rice-arroz-recipe-goan-pilav-palav-sausages-chicken-peas-vegetables-palavBelow are a few variations.

For Vegetable Pulao, saute the frozen or cut vegetables along with the tomato. Follow the remaining instructions as above.

goan-sausage-feijoada-red-kidney-benas-spicy-curry-with-recipeClam/ Tissreo Pulao Rice.

Soak about 1/2 a bag of clams (I have used Costco’s New Zealand cockles) for at-least 30 minutes in salt water to purge them.

Then steam the clams till they open up slightly 3-5 minutes.

Use the liquid from the steaming as the broth for your rice.

Take the meat out of the clams about a cup and add them midway to the rice.

Garnish with fresh chopped cilantro which is optional.

pulao-pilaf-rice-arroz-classic-varities-indian-chicken-mussel-shrimp-prawns-sausages-goan

Prawns/Shrimps Pulao Rice

Goan Pork Sausage Pulao.

Fry the sausages first. Separate the meat from the casing and use the rendered fat instead of the oil for cooking the Pulao Rice.

Follow the above instructions to cook the rice. Once’s the rice is done add the fried sausage meat and mix gently into the cooked rice.

pulao-pilaf-quinoa-grilled-cafreal-tofu-recipes-easy-goan-indianYou can also use this basic recipe to make Quinoa. Enjoy it with Grilled Cafreal Tofu. Check out the recipe below.

Grilled Cafreal Marinated Tofu with Quinoa Pulao

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67 Responses to “Clams Pulao Rice”

  1. Freda @ Aromatic essence August 7, 2015 at 5:36 pm #

    Ahhh! Now I want to dig in 🙂 delicious!

  2. janastrongfitwell August 7, 2015 at 5:40 pm #

    Really good to know how to cook rice properly 😉

    • Nandini August 7, 2015 at 7:03 pm #

      Thank You so much Jana 🙂

  3. satabdi August 7, 2015 at 5:47 pm #

    Yum!! They looks delicious.

  4. Mr. Militant Negro August 7, 2015 at 6:03 pm #

    Reblogged this on The Militant Negro™.

    • Nandini August 7, 2015 at 7:04 pm #

      Thank you much for the re-blog Juessepi. You have a great weekend 🙂

  5. Stan the Man August 7, 2015 at 6:28 pm #

    Morning Nandini!

    Oh Nandini! I don’t know what to say. I am absolutely GOBSMACKED. Your CLAMS PULAO RICE looks SPLENDID. Trust Me Your photos are excellent. Just one look and it fills My TUMMY or rather anybody’s TUMMY. No feast,wedding,birthday party etc is complete without PULAO RICE in GOA. I like Your phraseology (Mama Arroz). My spouse also likes preparing pulao, here in Great Britain. She adds prawns to Her pulao and Spanish chorico. Your vindaloo grilled pork chops in the picture looks FAB TOO. I think if I had a chance to try Your CLAMS PULAO RICE right now, it would be LOVE AT FIRST BITE. I think the GOAN PORK SAUSAGES go very well with pulao. You I must say are SHOWCASING the very best of GOAN CUISINE to the rest of the WORLD. In other words You are doing Your BIT FOR GOA.and GOANS. This recipe takes Me down MEMORY LANE yet again, MAMMA MIA! What a feeling.

    Have a MARVELLOUS WEEKEND and a BRILLIANT WEEK ahead,

    With My kindest best regards

    Stanley Rodrigues

    • Nandini August 7, 2015 at 7:15 pm #

      Good Morning Mr Stan! We are winding down our day out here 🙂 Thank you as always for your kind words. I do try my best every single time. Pulao has a very important place in the Goan household. We had it every Sunday and chourizo Pulao is so addictive that you keep on eating. I am happy it took you down memory lane. You and Mrs Stan have a great weekend as well.

  6. gingy55 August 7, 2015 at 7:55 pm #

    Awesome variations! Thanks for shariing.

    • Nandini August 7, 2015 at 9:02 pm #

      Thank You so much Jennie 🙂

  7. youthfoodblog August 7, 2015 at 8:46 pm #

    Great information for learning the culture.

    • Nandini August 7, 2015 at 9:03 pm #

      I am happy to know that and Thank You so much 🙂

  8. ledrakenoir August 7, 2015 at 11:43 pm #

    Are so tempted, looks so delicious… 🙂

    Enjoy your weekend… 🙂

    • Nandini August 8, 2015 at 8:28 am #

      Thank You very much. You too have a great weekend 🙂

  9. spiceinthecity August 8, 2015 at 12:10 am #

    I just had breakfast & I am already drooling at the pictures Nandini!! Looks AMAZING!!

    • Nandini August 8, 2015 at 8:33 am #

      Thank You so much Naina. You can come over. You have a great weekend 🙂

  10. valeriedavies August 8, 2015 at 12:50 am #

    Can’t wait to try all the variations you offer, and am delighted with the basic recipe which looks like becoming a staple in my repertoire.. lovely post as usual, thank you.

    • Nandini August 8, 2015 at 8:36 am #

      Thank You so much Valerie. I am happy you liked the recipe. It is very simple and easy. We love it so much that I make it at-least once or twice a week. You have a great weekend 🙂

  11. thehungrymum August 8, 2015 at 12:57 am #

    I love clams! Haven’t had them in forever – and have never had them served like this. Bet these spices taste incredible.

    • Nandini August 8, 2015 at 8:41 am #

      They do, indeed. I would encourage you to give it a try 🙂

  12. Tanushree Ghosh August 8, 2015 at 1:50 am #

    It looks so yummy!!will definitely try..my daughters love goan pork sausage version.. though I like to cook the first one.. 🙂

    • Nandini August 8, 2015 at 8:45 am #

      Thank You so much Tanushree. I am happy to know that you and your daughter enjoy this recipe 🙂

  13. dmariebates August 8, 2015 at 3:03 am #

    Beautiful looking dishes. I think I will try this one.

    • Nandini August 8, 2015 at 9:00 am #

      Thank You so much DMarie. Let me know when you do. Take care 🙂

  14. Lina August 8, 2015 at 3:57 am #

    Wow! Looks delicious:)

    • Nandini August 8, 2015 at 9:02 am #

      Thanks a lot Lina 🙂

  15. stateeats August 8, 2015 at 6:02 am #

    Gosh this looks so good. Clams and rice together are a great combo and adding chorizo……even better! -Kat

    • Nandini August 8, 2015 at 9:04 am #

      Thank You so much Kat. They do make great combinations with basmati rice. you have a great weekend 🙂

  16. Hello Nandini! Thanks for sharing another mouth watering dish. Yum, yum!

    • Nandini August 8, 2015 at 9:10 am #

      Thank You so much Noel that is very kind of you to say. You have a great weekend 🙂

  17. Cecil Puvathingal August 8, 2015 at 9:17 am #

    Reblogged this on The Secret of My SucCecil and commented:
    Everyone who knows me knows how I love to eat. I actually love to cook even more than I like to eat. Having learned from both my parents, cooking with a ballgame and music in the background, Taylor staring from his bed, is my happy place.

    While I love Thai, Cajun & Creole, Italian, now Burmese, Chinese, and good ol’ American cooking, my first love continues to be my best love: Indian food and Indian cooking. And within the massive subcontinent, there is a multitude of cuisines.

    I follow this blog, whose focus is Goan cooking and Goan culture. I love the Goan recipes found in it!

    I have family friends from Goa that I’ve reconnected with since moving to the Bay Area, two of my favourite people, no longer the kids I knew when I first met them, but now the awesomely amazing adults they are now. Goa is a beautiful Orr of India, famous for its beaches, and its food. (I’m still partial to Kerala, where I am from, but I love Goa too.)

    I love cooking rice. This particular blogpost highlights many of the different ways to cook rice pulao. It’s so amazingly tasty. Enjoy!

    (And thank you to the author Nandini for sharing her expertise.)

    • Nandini August 9, 2015 at 3:01 pm #

      Thank You Cecil for the re-blog and for your kind words. I appreciate it very much. Have a great week ahead 🙂

  18. qpatez August 8, 2015 at 11:14 am #

    clam pulao one coming up soon! lucky to have half a dozen type of fresh clams available across the road 🙂

    I only make a garlic-chilli-parsley-white wine clam paella type rice, so this is going to make a great change

    • Nandini August 9, 2015 at 3:08 pm #

      I should say ” Lucky You”, with so many choices. The paella rice sounds equally delicious with garlic, parsley & white wine 🙂

  19. fromthefamilytable August 8, 2015 at 12:05 pm #

    Thanks. What a wonderfully versatile recipe.

    • Nandini August 9, 2015 at 3:09 pm #

      Thank You Darryl. Indeed it is very versatile. Have a great week ahead 🙂

  20. Laura @ Feast Wisely August 8, 2015 at 5:26 pm #

    The flavours in this dish sound amazing – thanks for sharing!

    • Nandini August 9, 2015 at 3:13 pm #

      You are so welcome Laura and Thank You!

  21. Antusa Rodrigues DasGupta August 9, 2015 at 1:59 pm #

    Nandini, cannot wait to return from Beijing to try your Cafreal Tofu recipe.
    Meanwhile, thinking of childhood days in Goa and eating all these delicious meals on Sundays typically sausage pulao and cabbage – carrot salad. Thank you for reminding us Goans of our culinary gifts.

    • Nandini August 9, 2015 at 3:20 pm #

      Thank You Antusa so much. I am happy it has brought back great memories. You have a great trip. Keep me posted when you do try out the recipe 🙂

  22. deutschtrailer August 11, 2015 at 4:30 am #

    Mmmhhhh delicious, thank you very much ….💗💗💗
    Nandini you’re a really good cook…. 🙂

    • Nandini August 12, 2015 at 3:25 pm #

      Thank you so much. That is very kind of you to say 🙂

  23. Linnell August 12, 2015 at 10:45 am #

    The aroma from this dish must be so heavenly!

    • Nandini August 12, 2015 at 4:40 pm #

      It sure is for a seafood lover Linnell 🙂

  24. hungrybreton August 14, 2015 at 2:44 pm #

    Hi, I was invited last night for dinner in one of my customer’s house. An Indian- Irish couple. She is an anthropologist from India, he is a Headmaster in a local school who both lived in NY for 18 years. Sounds posh but Ireland has a wonderful way to mix socially; anyhoo, the lady cooked a fish stew from Kerala, with all the lentils and side orders etc… Amazing! I want to know more 🙂

    • Nandini August 14, 2015 at 9:01 pm #

      Thank You for the note. I am not too familiar with the stew from Kerela but I found online it is called as Fish Molee/ Fish Moli cooked in coconut milk and mild spices. Checking out the recipe it is very close to a recipe we make in Goa called as Caldinha de Peixe. Hope this helps.

  25. John August 21, 2015 at 10:13 am #

    So this is what delicious looks like.

    • Nandini August 21, 2015 at 6:27 pm #

      Yes John it does 🙂 Have a great weekend.

  26. fullofrosesinspirationals August 29, 2015 at 4:21 pm #

    Sounds incredible!

    • Nandini September 1, 2015 at 11:45 am #

      Thank you much 🙂

  27. Harry...the Man! October 15, 2015 at 1:11 pm #

    Thank you for sharing your recipe. I’ll experiment with this…

    • Nandini October 16, 2015 at 6:00 pm #

      That is good to know 🙂

  28. thechicdoctor October 25, 2015 at 1:40 pm #

    Such a wonderful blog !! Expect me to stalk you hehe ! Great job really ! I m so much into authentic foods n tastes ! Thanks a lot

    • Nandini October 30, 2015 at 5:42 pm #

      Thank You so much. It means a lot to me when people find my post of interest. Have a great weekend 🙂

  29. crushnitfoodie March 2, 2016 at 2:18 pm #

    This is fantastic! I’ve been looking for this kind of thing, I’ll try it out!

    • Nandini March 4, 2016 at 2:21 pm #

      That is awesome. Will look forward to your feedback 🙂

  30. healthyindiankitchen May 12, 2016 at 5:02 pm #

    What a great way of making tissreo! Love your recipes with the Goan twist! Thanks for stopping by my blog because of which I discovered your space. Your blog is indeed a blessing 🙂

    • Nandini May 13, 2016 at 4:22 pm #

      Thank you so much for your kind words 🙂 I am happy that you like it.

Trackbacks/Pingbacks

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