This Goan clam pulao is a simple and delicious rice dish, flavored with clam juice and seasoned with turmeric.

Goan Clam Pulao | Tisreo Pulao - 1

Clam pulao is a delicious and aromatic pulao/pilaf prepared in coastal Goa. The addition of sweet prawns/shrimps or clams greatly embellishes a simple pulao. You would not even need a side dish as the pulao is a complete dish on its own.

Shrimp and clam pulao are my personal favorites amongst all the varieties of pulao, for its deliciousness, ease & speed of preparation. This Goan Clam Pulao is one of that minimal effort, maximum flavor kind of dishes. Of course, if you are using fresh clams, you gotta clean ’em up and stuff. But I wouldn’t really complain knowing the end result that awaits me after the preparation of this clam pulao.

Goan Clam Pulao | Tisreo Pulao - 2
  • SO WHAT GOES INTO THIS GOAN CLAM PULAO?
  • STEP BY STEP INSTRUCTIONS TO MAKE GOAN CLAM PULAO
  • HOW TO MAKE GOAN CLAM PULAO?
  • Goan Clam Pulao | Tisreo Pulao

SO WHAT GOES INTO THIS GOAN CLAM PULAO?

Very basic ingredients, really! Pulao is cooked in a flavorful clam juice, seasoned with whole spices, and turmeric powder for that gorgeous color! And that’s about it, easy peasy!

I enjoy this dish for its simplicity! You can go ahead, and add tomatoes, few more spices, ginger garlic etc. But I avoid all these, as I like the flavor of the clams to dominate the entire dish. This Goan clam pulao is a regular in my household whenever I get my hands on some fresh clams!

Goan Clam Pulao | Tisreo Pulao - 3

STEP BY STEP INSTRUCTIONS TO MAKE GOAN CLAM PULAO

1.Rinse the clams well. Fill a bowl with water, transfer the clams in it to get rid of any grit or dirt. Now clean each clam under running tap water with the help of a brush. Repeat with rest of the clams, transfer to a clean plate, place it in the freezer for few hours. They will open up easily. Discard the ones that don’t open. Open the clam, retain the meat on one side of the shell. Discard the other half. Reserve the clam juices.

Goan Clam Pulao | Tisreo Pulao - 4

2.Heat oil in a heavy bottomed pan, add all the whole spices, saute until fragrant.

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3.Next, add the sliced onions, saute until translucent.

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4.Crush the bouillon cube, saute again for few seconds.

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5.Add in the turmeric powder and sauté for another 30 seconds.

Goan Clam Pulao | Tisreo Pulao - 8

6.Add the rice and gently saute the rice for another 30 seconds, taking care not to break the grains.

Goan Clam Pulao | Tisreo Pulao - 9

7.Add the clams/clam meat and mix well. Add the clam juice in a liquid measuring cup, top it off with additional water to make it a total of 2 cups liquid. Add the liquid to the pan, add in the slit chillies, bring to a boil. Reduce the heat, simmer covered until all the liquid is absorbed. Let it sit covered with the lid for 10-15 minutes. Remove the cover and fluff with a fork. Enjoy it with any curry of your choice or on its own with some salad.

Goan Clam Pulao | Tisreo Pulao - 10

NOTES

1.The clam juices and bouillon cube add enough flavor to the dish, you may not need to add more salt. Add if you wish to.

2.Usually, the shell is discarded and only the clam meat is used in this pulao. But I’ve cooked it with the shell. You may use only the clam meat.

Goan Clam Pulao | Tisreo Pulao - 11

HOW TO MAKE GOAN CLAM PULAO?

Goan Clam Pulao - 12

Goan Clam Pulao | Tisreo Pulao

Ingredients1x2x3x

  • 1 lb clams, you can use the canned ones too
  • 1 cup basmati rice, washed thoroughly and soaked for at least 10 minutes
  • Whole spices (1 Bay leaf, 6 peppercorns, 4 green cardamom, 3 cloves, 2 inch cinnamon stick)
  • 1 large onion, thinly sliced
  • 1/4 tsp turmeric powder
  • 1 bouillon cube
  • 1-2 green chilies, slit lengthwise
  • 1 tbsp oil/ghee

Instructions

  • Rinse the clams wells. Fill a bowl with water, transfer the clams in it to get rid of any grit or dirt. Now clean each clam under running tap water with the help of a brush. Repeat with rest of the clams, transfer to a clean plate, place it in the freezer for few hours. They will open up easily. Discard the ones that don’t open. Open the clam, retain the meat on one side of the shell. Discard the other half. Reserve the clam juices.
  • Heat oil in a heavy bottomed pan, add all the whole spices, saute until fragrant.
  • Next add the sliced onions, saute until translucent.
  • Crush the bouillon cube, saute again for few seconds.
  • Add in the turmeric powder and sauté for another 30 seconds.
  • Add the rice and gently saute the rice for another 30 seconds, taking care not to break the grains.
  • Add the clams/clam meat and mix well. Add the clam juice in a liquid measuring cup, top it off with additional water to make it a total of 2 cups liquid. Add the liquid to the pan, add in the slit chillies, bring to a boil. Reduce the heat, simmer covered until all the liquid is absorbed. Let it sit covered with the lid for 10-15 minutes. Remove the cover and fluff with a fork. Enjoy it with any curry of your choice or on it’s own with some salad.

Notes

  • The clam juices and bouillon cube add enough flavor to the dish, you may not need to add more salt. Add if you wish to.
  • Usually, the shell is discarded and only the clam meat is used in this pulao. But I’ve cooked it with the shell. You may use only the clam meat.
  • Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
Goan Clam Pulao | Tisreo Pulao - 13

I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

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Regards,

Freda

Goan Clam Pulao - 14

Goan Clam Pulao | Tisreo Pulao

Ingredients

  • 1 lb clams, you can use the canned ones too
  • 1 cup basmati rice, washed thoroughly and soaked for at least 10 minutes
  • Whole spices (1 Bay leaf, 6 peppercorns, 4 green cardamom, 3 cloves, 2 inch cinnamon stick)
  • 1 large onion, thinly sliced
  • 1/4 tsp turmeric powder
  • 1 bouillon cube
  • 1-2 green chilies, slit lengthwise
  • 1 tbsp oil/ghee

Instructions

  • Rinse the clams wells. Fill a bowl with water, transfer the clams in it to get rid of any grit or dirt. Now clean each clam under running tap water with the help of a brush. Repeat with rest of the clams, transfer to a clean plate, place it in the freezer for few hours. They will open up easily. Discard the ones that don’t open. Open the clam, retain the meat on one side of the shell. Discard the other half. Reserve the clam juices.
  • Heat oil in a heavy bottomed pan, add all the whole spices, saute until fragrant.
  • Next add the sliced onions, saute until translucent.
  • Crush the bouillon cube, saute again for few seconds.
  • Add in the turmeric powder and sauté for another 30 seconds.
  • Add the rice and gently saute the rice for another 30 seconds, taking care not to break the grains.
  • Add the clams/clam meat and mix well. Add the clam juice in a liquid measuring cup, top it off with additional water to make it a total of 2 cups liquid. Add the liquid to the pan, add in the slit chillies, bring to a boil. Reduce the heat, simmer covered until all the liquid is absorbed. Let it sit covered with the lid for 10-15 minutes. Remove the cover and fluff with a fork. Enjoy it with any curry of your choice or on it’s own with some salad.

Notes

  • The clam juices and bouillon cube add enough flavor to the dish, you may not need to add more salt. Add if you wish to.
  • Usually, the shell is discarded and only the clam meat is used in this pulao. But I’ve cooked it with the shell. You may use only the clam meat.
  • Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
Mango Burfi Recipe With Khoya - 15

This mango burfi is a melt-in-the-mouth Indian milk fudge flavored with mango. Learn how to make this addictive dessert at home, using mango pulp and khoya (milk solids).

Burfi/ Peda’s are khoya/khoa (milk solids) based Indian fudge. Besides the plain ones, they come in varieties of flavors. It’s the season of the king of fruits in India, yes none other than the sweet and addictive mangoes, so fitting for that title! So today’s burfi is flavored with mango, and we have Mango burfi or Mango barfi !

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So what happens when you add the delicious flavor of mango to a rich, scrumptious and addictive sweet? You get the softest, melt in your mouth, tropical flavored fudge!

  • MANGO BURFI INGREDIENTS
  • INSTRUCTIONS TO MAKE MANGO BURFI RECIPE
  • HOW TO MAKE MANGO BURFI WITH KHOYA?
  • Mango Burfi Recipe With Khoya

MANGO BURFI INGREDIENTS

You need very basic ingredients for this mango burfi recipe, mawa being an important one since it forms the base of this fudge. You will easily find it in all Indian grocery stores either in the solid form in the freezer section or in the form of powder.

Besides mawa/khoya, you will need mangoes, sugar, ghee, cardamom powder, and some saffron which is optional. I’ve made this mango burfi with canned mango pulp. If you make it with fresh mangoes, blend the scooped mango pulp to a smooth paste, and strain it through a mesh sieve to get rid of the fibres. Alphonso mango is the best choice to make this mango burfi. If you are in the US, you can use Ataulfo mangoes.

With some elbow grease, this mango burfi turns out beautifully in just a few minutes making it worth all the effort. You could also do it in the microwave, stirring after every 1 minute or so, I haven’t tried it that way, but it should work.

Mango Burfi Recipe With Khoya - 17

INSTRUCTIONS TO MAKE MANGO BURFI RECIPE

1.In a wide skillet ( use a wide skillet to speed up the process as you have more surface area), melt ghee and add the mango pulp, cook on medium heat until the pulp begins to bubble and thicken, and reduces to half.

2.Add the grated mawa, mix well, and stir continuously for about 8-10 minutes on medium heat, until the mixture begins to leave the sides of the pan.

Mango Burfi Recipe With Khoya - 18

After 8 minutes of stirring

3.Add sugar, and cook further until the mixture leaves the sides of the pan, add the cardamom powder and mix well.

Mango Burfi Recipe With Khoya - 19

After another 8 minutes of stirring.

4.Take a small portion of the mixture ( be careful as it will be very hot), try to form a small ball with your fingers, if it is still very sticky, cook it further 1-2 minutes. Do not overcook the mixture as the fudge will turn hard and chewy.

Mango Burfi Recipe With Khoya - 20

5.Transfer to a greased tray, flatten it to about 1/2 inch or desired thickness, sprinkle nuts and press lightly into the mixture. Leave it at room temperature to set for a few hours. Then cut into desired size pieces and serve. Stays good at room temperature for 2-3 days. Store leftovers in the refrigerator.

Mango Burfi Recipe With Khoya - 21

NOTES

1.I have used canned Alphonso mango pulp. You can also use fresh mango pulp, try and use a pulpy mango. Cut the mango, scoop out the flesh, discard the seed. Make a puree without adding any water. Strain through a fine-mesh sieve to get rid of any fibers.

2.You can also make mango peda instead of burfi. When the mixture is warm enough to handle, make pedas with greased hands.

Mango Burfi Recipe With Khoya - 22

HOW TO MAKE MANGO BURFI WITH KHOYA?

Goan Clam Pulao - 23

Mango Burfi Recipe With Khoya

Ingredients1x2x3x

Measuring cups used, 1 cup = 250 ml, 1 tsp = 5 ml

  • 1 & 1/2 cup mango pulp
  • 100 grams khoya/mawa, grated, or 1.75 cups of milk mawa powder
  • 1/4 to 1/2 cup sugar, adjust as per desired sweetness
  • 1 tbsp ghee
  • 3/4 tsp cardamom powder
  • 1 tbsp pistachio slivered
  • 1 tbsp almonds slivered

Instructions

  • In a wide skillet (use a wide skillet to speed up the process as you have more surface area), melt ghee and add the mango pulp, cook on medium heat until the pulp begins to bubble and thicken, and reduces to half.
  • Add the grated mawa, mix well, and stir continuously for about 8-10 minutes on medium heat, until the mixture begins to leave the sides of the pan.
  • Add sugar, and cook further until the mixture leaves the sides of the pan, add the cardamom powder and mix well.
  • After another 8 minutes of stirring. Take a small portion of the mixture (be careful as it will be very hot), try to form a small ball with your fingers, if it is still very sticky, cook it further 1-2 minutes. Do not overcook the mixture as the fudge will turn hard and chewy.
  • Transfer to a greased tray, flatten it to about 1/2 inch or desired thickness, sprinkle nuts and press lightly into the mixture. Leave it at room temperature to set for a few hours. Then cut into desired size pieces and serve. Stays good at room temperature for 2-3 days. Store leftovers in the refrigerator.

Notes

  • I have used canned Alphonso mango pulp. You can also use fresh mango pulp, try and use a pulpy mango. Cut the mango, scoop out the flesh, discard the seed. Make a puree without adding any water. Strain through a fine-mesh sieve to get rid of any fibers.
  • You can also make mango peda instead of burfi. When the mixture is warm enough to handle, make pedas with greased hands.

I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Regards,

Freda