Aromatic basmati rice cooked with a medley of fresh vegetables and fragrant spices. This one-pot meal is a comforting and wholesome choice for a quick lunch or dinner, often served with raita.
Prep20 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 serving
361cal
7gprotein
66gcarbs
Ingredients
1.5 cup Basmati Rice (Rinsed and soaked for 30 minutes)
2 tbsp Ghee (Can be substituted with oil for a vegan version)
A classic Goan delicacy featuring fresh oysters cooked with grated coconut, tangy tamarind, and a blend of aromatic spices. This dry-style dish is packed with coastal flavors and is best enjoyed with steamed rice or pao.
Aromatic pulao with perfectly spiced oyster masala – a protein-packed, soul-satisfying meal!
This konkani dish is perfect for breakfast. With 637.22 calories and 16.34g of protein per serving, it's a nutritious choice for your meal plan.
7gfat
(Slit lengthwise)
0.5 cup Carrot (Diced)
0.5 cup Green Peas (Fresh or frozen)
0.5 cup Green Beans (Chopped into 1-inch pieces)
0.5 cup Cauliflower Florets (Cut into small pieces)
0.25 tsp Turmeric Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
3 cup Water (Use 2.5 cups for pressure cooker)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional, for freshness)
Instructions
1
Prepare the Rice
Gently rinse 1.5 cups of basmati rice under cool water until the water runs clear. This removes excess starch.
Soak the rinsed rice in enough water to cover it for 30 minutes. After soaking, drain the water completely and set the rice aside.
2
Sauté Spices and Aromatics
Heat 2 tbsp of ghee in a pressure cooker or a heavy-bottomed pot over medium heat.
Once the ghee is hot, add 1 tsp cumin seeds and let them sizzle for about 30 seconds.
Add the whole spices: 1 bay leaf, 1-inch cinnamon stick, 4 cloves, and 2 crushed green cardamoms. Sauté for another 30 seconds until fragrant.
Add the sliced onion and sauté for 5-6 minutes until it turns translucent and light golden at the edges.
Stir in 1 tbsp ginger-garlic paste and 2 slit green chilies. Cook for 1 minute until the raw aroma disappears.
3
Cook Vegetables and Rice
Add all the chopped vegetables (carrots, peas, beans, cauliflower) to the pot. Sauté for 2-3 minutes.
Sprinkle in 0.25 tsp turmeric powder and 0.5 tsp garam masala. Mix well and cook for another minute.
Add the drained, soaked rice to the pot. Gently stir for 1 minute to coat the rice with the ghee and spices, being careful not to break the grains.
4
Cook the Pulao
Pour in water (3 cups for pot, 2.5 cups for pressure cooker) and 1.5 tsp of salt. Give it a final gentle stir.
For Pressure Cooker: Secure the lid. Cook on high heat for 2 whistles. Turn off the heat and allow the pressure to release naturally (about 10-15 minutes).
For Pot Method: Bring the water to a boil. Reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender.
5
Rest, Garnish, and Serve
Once cooked, let the pulao rest, covered, for at least 5-10 minutes. This helps the grains to firm up.
Open the lid and gently fluff the rice with a fork to separate the grains.
Drizzle with 1 tbsp of lemon juice (if using) and garnish with 2 tbsp of fresh chopped coriander leaves.
Serve hot with a side of raita, yogurt, or papad.
276cal
9gprotein
18gcarbs
20gfat
Ingredients
300 g Oysters (shucked and cleaned)
2 medium Onion (finely chopped)
1 cup Fresh Grated Coconut
3 tbsp Coconut Oil
1 tbsp Ginger Garlic Paste
2 pcs Green Chilli (slit lengthwise)
1 tbsp Tamarind Paste
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Cumin Powder
0.5 tsp Garam Masala
1 tsp Salt (or to taste)
0.25 cup Water (as needed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Oysters: If using fresh oysters, shuck them carefully. Rinse the oyster meat gently under cold running water to remove any grit or shell fragments. Drain thoroughly in a colander and set aside.
2
Sauté Aromatics: Heat coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat. Once hot, add the finely chopped onions and sauté for 6-8 minutes, until they become soft and light golden brown. Add the ginger-garlic paste and slit green chillies, and continue to sauté for another minute until the raw aroma disappears.
3
Add Spices and Coconut: Reduce the heat to low. Add all the dry spice powders – turmeric, Kashmiri red chilli, coriander, and cumin – along with the salt. Stir for about 30 seconds until fragrant. Immediately add the fresh grated coconut and mix well. Toast this mixture for 2-3 minutes, stirring continuously, until the coconut is aromatic and slightly dry.
4
Cook the Oysters: Add the cleaned oysters and tamarind paste to the pan. Gently fold them into the coconut masala until well-coated. Pour in 1/4 cup of water. Cover the pan and cook on a low-medium flame for 5-7 minutes. The oysters will release their own juices and cook quickly. Avoid overcooking to prevent them from becoming rubbery.
5
Finish and Serve: Uncover the pan. The dish should be semi-dry. If there's excess liquid, increase the heat slightly and cook for another 1-2 minutes with the lid off until the desired consistency is reached. Sprinkle the garam masala over the top, give it a final gentle mix, and turn off the heat. Garnish with freshly chopped coriander leaves. Serve hot with steamed rice or Goan pao.
