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)
Tender clams cooked with freshly grated coconut and aromatic Malvani spices. This classic coastal Maharashtrian dish is a dry preparation, bursting with flavor and perfect with hot bhakri or steamed rice.
Aromatic pulao with spicy, protein-packed clam masala - a soul-satisfying start to your day!
This konkani dish is perfect for breakfast. With 668 calories and 27.36g 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.
307cal
20gprotein
15gcarbs
19gfat
Ingredients
500 g Clams (Also known as Tisrya, with shells)
2 medium Onion (finely chopped)
1 cup Fresh Coconut (grated)
1 tbsp Ginger Garlic Paste
2 whole Green Chili (slit lengthwise)
3 tbsp Vegetable Oil
0.5 tsp Turmeric Powder
1.5 tsp Malvani Masala
1 tsp Coriander Powder
0.5 tsp Garam Masala
5 whole Kokum Petals (rinsed)
1 tsp Salt (or to taste)
0.25 cup Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Clams
Scrub the clam shells thoroughly under cold running water to remove any external sand or grit.
Discard any clams that are already open and do not close when tapped firmly, as they are not fresh.
Soak the cleaned clams in a large bowl of salted cold water for 20-30 minutes. This helps them expel any sand from inside their shells.
Drain the water and rinse the clams one last time. Set aside.
2
Sauté Aromatics
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 6-7 minutes until they become soft and translucent with light golden edges.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.
3
Toast Spices and Coconut
Reduce the heat to low. Add the turmeric powder, Malvani masala, and coriander powder. Stir continuously for 30-40 seconds until fragrant, being careful not to burn the spices.
Add the freshly grated coconut and mix well. Continue to sauté for 2-3 minutes, stirring constantly, until the coconut is lightly toasted and aromatic.
4
Cook the Clams
Add the cleaned clams, rinsed kokum petals, and salt to the pan.
Gently toss everything together to ensure the clams are evenly coated with the masala mixture.
Pour in 1/4 cup of water. Increase the heat to medium, cover the pan with a lid, and cook for 7-10 minutes.
The clams are cooked once their shells have opened. Shake the pan occasionally during cooking.
After 10 minutes, discard any clams that have not opened.
5
Finish and Serve
Remove the lid. If there is excess liquid, cook on high heat for 1-2 minutes until the mixture is semi-dry.
Sprinkle the garam masala and freshly chopped coriander leaves over the top.
Give it a final gentle mix. Turn off the heat.
Serve Tisryache Suke hot with jowar or rice bhakri, chapati, or steamed rice.