Karachi Biscuits | K arachi bakery fruit biscuits recipe. Step-by-step recipe to make the best Karachi fruit biscuits | eggless tutti frutti cookies at home.
Karachi biscuits are popular Indian tea time cookies. These eggless fruit biscuits | tutti-frutti cookies have derived their name from the famous “Karachi bakery” in Hyderabad, India. They are sweet, crumbly, melt in the mouth, studded with candied fruits and flavored with two of my favorite’s- cardamom and rose.
I have never visited Hyderabad, let alone this bakery. Karachi bakery is famous for their baked goodies and these Karachi bakery biscuits and cakes are an absolute must-have if you ever visit Hyderabad! They sell their baked goodies commercially not only in India but worldwide too, hence it’s not very difficult to find them. Even here, in the US, you will easily find an array of Karachi biscuits online or in any Indian store.
In addition to these Karachi fruit biscuits, I love their Osmania biscuits, Karachi cashew biscuits, and jeera biscuits too. They are dangerously addictive!
- HOW TO MAKE KARACHI BISCUITS | HOW TO MAKE FRUIT BISCUITS?
- YOU MAY ALSO LIKE THESE EASY COOKIE RECIPES,
- STEP BY STEP INSTRUCTIONS TO MAKE KARACHI BISCUITS | FRUIT BISCUITS | EGGLESS TUTTI FRUTTI COOKIES
- HOW TO MAKE KARACHI BISCUITS?
- Karachi Biscuits | Fruit Biscuits (Hyderabad Karachi Bakery Style)
HOW TO MAKE KARACHI BISCUITS | HOW TO MAKE FRUIT BISCUITS?
Karachi Fruit biscuits are like an Indian version of slice-and-bake cookies.
You will need to make a soft dough from butter, powdered sugar, and flour along with cornstarch or custard powder. The dough is flavored with cardamom and rose extract. You may also use pineapple extract or some orange zest! Custard powder is nothing but cornflour, flavored with vanilla. Corn flour makes these cookies tender and more crumbly.
Next, shape it into a log and let it chill until firm. Then slice and bake the cookies to a golden perfection.
You can add in various mix-ins. These fruit biscuits call for tutti-frutti, which is nothing but candied raw papaya. You can add other nuts for a different variation.
I have stopped buying these biscuits from the store, but rather just whip these up at home. I don’t have anything against the store bought ones, but you can’t really beat the freshly baked homemade biscuits! They are super simple, require no special expertise, even a beginner can make these delicious cookies with ease.
- Eggless Bourbon biscuits
- Eggless badam pista biscuits, Karachi bakery style
- Eggless chocolate cookies
- Thumbprint cookies
- Linzer cookies
- Shortbread cookies
STEP BY STEP INSTRUCTIONS TO MAKE KARACHI BISCUITS | FRUIT BISCUITS | EGGLESS TUTTI FRUTTI COOKIES
1.Sift the flour and custard powder in a sufficiently large mixing bowl.
2.Place butter in the bowl of your stand mixer ( you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until light and creamy.
3.Add cardamom powder, rose essence, candied fruit and mix well.
4.Now switch to the lowest speed and add the flour in 3 parts incorporating the butter into the flour. Gently bring the dough together. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk. The dough should be soft.
5.Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
6.Preheat the oven to 180 C /350 F. Line a baking sheet with parchment paper. Remove the log from the refrigerator, let it stand for about 10 minutes, then cut slices about a quarter inch thick.
7.Lay the cookies on the sheet at least 2 inches apart as they expand when they bake.
8.Bake for 13-15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely.
The cookies stay good for two weeks when stored in an airtight container.
HOW TO MAKE KARACHI BISCUITS?
Karachi Biscuits | Fruit Biscuits (Hyderabad Karachi Bakery Style)
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup all purpose flour/maida, spooned and leveled
- 2 tbsp vanilla flavored custard powder/cornflour
- 1/2 cup salted butter, softened (leave the butter on the counter top, until soft)
- 1/2 cup powdered sugar, you may reduce it to 1/3 cup for lesser sweetness
- 1/2 cup candied fruit/tutti frutti
- 1/4 tsp cardamom powder
- 1/2 tsp rose essence, or pineapple essence
Instructions
- Sift the flour and custard powder in a sufficiently large mixing bowl.
- Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat till light and creamy.
- Add cardamom powder, rose essence, candied fruit and mix well.
- Now switch to the lowest speed and add the flour in 3 parts incorporating the butter into the flour. Gently bring the dough together. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk. The dough should be soft.
- Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
- Preheat the oven to 180 C /350 F. Line a baking sheet with parchment paper. Remove the log from the refrigerator, let it stand for about 10 minutes, then cut slices about a quarter inch thick.
- Lay the cookies on the sheet at least 2 inches apart as they expand when they bake.
- Bake for 13-15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely. The cookies stay good for two weeks when stored in an airtight container.
Recipe adapted from Cafe Garima .
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
Twitter @ freda_dias
Have a wonderful week!
Regards,
Freda
Karachi Biscuits | Fruit Biscuits (Hyderabad Karachi Bakery Style)
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup all purpose flour/maida, spooned and leveled
- 2 tbsp vanilla flavored custard powder/cornflour
- 1/2 cup salted butter, softened (leave the butter on the counter top, until soft)
- 1/2 cup powdered sugar, you may reduce it to 1/3 cup for lesser sweetness
- 1/2 cup candied fruit/tutti frutti
- 1/4 tsp cardamom powder
- 1/2 tsp rose essence, or pineapple essence
Instructions
- Sift the flour and custard powder in a sufficiently large mixing bowl.
- Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat till light and creamy.
- Add cardamom powder, rose essence, candied fruit and mix well.
- Now switch to the lowest speed and add the flour in 3 parts incorporating the butter into the flour. Gently bring the dough together. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk. The dough should be soft.
- Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
- Preheat the oven to 180 C /350 F. Line a baking sheet with parchment paper. Remove the log from the refrigerator, let it stand for about 10 minutes, then cut slices about a quarter inch thick.
- Lay the cookies on the sheet at least 2 inches apart as they expand when they bake.
- Bake for 13-15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely. The cookies stay good for two weeks when stored in an airtight container.
These Eggless thumbprint cookies | shortbread thumbprint cookies | shortbread jelly cookies are rich, buttery, tender, crumbly and melt in the mouth. Made with just five basic ingredients, these are easily adaptable to endless variations. Bake up a batch, or two or more this Holiday season coz they will be gone sooner than you think!
The Holidays are going to be upon us pretty soon. And I’ve made a list of goodies to share with you guys, starting with this classic Holiday favorite- Thumbprint Cookies, traditionally known as rosenmunnar , which are basically, buttery Swedish cookies with jam in the middle .
If you are looking for some easy Holiday cookies | Christmas cookie recipes , you have to add these awesome homemade thumbprint cookies to your cookie platter because –
- They are really easy , I promise. You just need about 15-20 mins of prep time for the cookie dough, shaping, and filling it with jam.
- There is no chilling or rolling involved . So no worries about the dough cracking and sticking and loads of other issues.
- Plus guys, look how pretty they look especially when you fill them with an assortment of jams or jellies.
- The taste – what it all comes down to after all. These jelly-filled cookies taste amazing, imagine taking a bite of these cookies, they are crisp yet so tender they literally crumble in your mouth with a little bit of the chewy texture from the sweet jam/jelly. These are little bites of heaven!
EGGLESS THUMBPRINT COOKIES INGREDIENTS | WHAT ARE THE INGREDIENTS FOR THUMBPRINT COOKIES?
These easy thumbprint cookies require just 5 basic ingredients , not counting salt and your flavoring agents.
- Butter, salted or unsalted both work in this recipe.
- Flour
- Cornstarch, an ingredient that makes these cookies really light and gives it an amazing crisp-tender texture. You can skip the cornstarch if you don’t have it and substitute it with flour instead. But if you do have some in your pantry, I highly recommend using it in this recipe.
- Confectioners sugar or powdered/icing sugar, another ingredient which also gives a nice, light texture to these eggless thumbprint cookies.
- Jams, jellies or preserves of choice. I’ve used an assortment of mixed berry, strawberry and mango jam. It did make for a stunning and gorgeous cookie platter!
These thumbprint cookies are adapted from my Karachi Fruit Biscuits, which is basically similar to a shortbread cookie. It is one of the most tried and tested recipes on my blog, and it has been loved by all those who have tried it. It is that one cookie dough that I always have at the back of my hand. I don’t even need to look at the recipe, because I have made it so many times that I’ve literally lost track of the number of cookies I’ve dished out using that failproof cookie dough recipe.
The best part is how versatile it is, either slice-and-bake, or roll it out and make cut-outs, or roll the dough into balls, flatten and make individual cookies. It always yields such amazing treats to enjoy sans the eggs. This is the best thumbprint cookie recipe ever, without the eggs, and after trying these out I’m sure you will agree with me on this one. You could also use this dough to make reindeer cookies and many other theme related shapes for any occasion.
You could also make vegan thumbprint cookies by using vegan butter instead.
I’ve flavored these jam thumbprints | jelly thumbprint cookies with pure vanilla extract to make a vanilla thumbprint cookie recipe . You can get creative here and create your own variations. Don’t know from where to start? I’ve given a list of variations further down and how to go about it. I bet you will enjoy those flavors too:)
VARIATIONS OF THUMBPRINT COOKIES USING THIS BASIC COOKIE DOUGH
These eggless thumbprint cookies are a gorgeous and lovely treat all year round. I don’t think they should be reserved only for the Holidays, they would be apt for any occasion. Here’s a very basic thumbprint cookie recipe along with numerous variations. So pick a few, and make some of these goodies to treat your family and friends this Holiday season.
Thumbprint cookies with kisses | Hershey thumbprint cookies: Press a Hershey’s kisses candy into each indentation as soon as you remove it from the oven.
Candy thumbprint cookies: Roll the cookie dough into 1-inch balls and press a candy melt in the center of each cookie. Bake for about 15 mins until edges are golden brown.
Red and green thumbprint cookies | Holiday thumbprint cookies: Press red or green candy melts or a halved candied cherry in the center of the cookies and bake as directed below. You can also roll the cookie dough in red or green sugar or use red and green sprinkles after filling the indentations with melted chocolate, Nutella etc
Caramel thumbprint cookies: Use about 10 caramels, such as Kraft’s. Melt the caramels with 1 tbsp heavy cream in the microwave or in a pot over medium-low heat until smooth. Take it off the heat and set aside. Once the caramel is warm, fill each indentation of the baked cookies up to the brim. You may sprinkle sea salt or nuts. Let it cool completely before serving.
Raspberry almond shortbread thumbprint cookies: Use 1/2 teaspoon almond extract instead of vanilla extract and use raspberry preserves or jelly to fill the indentations. Bake as directed in the recipe below.
Walnut or pecan thumbprint cookies: Use about 1/2 to 3/4 cup of crushed walnuts or pecans for this recipe. Roll the cookie dough ball in flax egg or egg white and then coat it by rolling the ball in crushed nuts. Place them on a baking sheet, make the indentation and proceed with the recipe.
Lemon raspberry thumbprint cookies: Add about 1/2 tbsp of lemon zest along with vanilla extract to the dough. Fill the indentations with raspberry preserves or jelly. Bake as directed in the recipe below.
Nutella thumbprint cookies: Fill the indentation with Nutella after the cookies have cooled down. Transfer the Nutella into a piping bag or ziplock bag (ends snipped off) and fill the cookies. Top with shredded coconut, sprinkles etc
Raspberry thumbprint cookies: Use raspberry jam/jelly to fill the indentation.
Blueberry thumbprint cookies: Use blueberry jam/jelly to fill the indentation.
Apricot thumbprint cookies: Use apricot preserves/jelly to fill the indentation.
Cinnamon thumbprint cookies: Swap 1/2 teaspoon of vanilla extract with the same amount of ground cinnamon.
Cardamom thumbprint cookies: Swap 1/2 teaspoon of vanilla extract with the same amount of green cardamom powder.
Thumbprint cookies with icing: For the icing, take 1/2 cup of powdered sugar and 1-2 teaspoons of milk, some lemon zest. Adjust the consistency of the icing with more milk if required. Combine everything and drizzle over the cookies once they cool down.
Chocolate thumbprint cookies: Use this recipe of chocolate cookies, and make thumbprint cookies instead.
HOW TO STORE THUMBPRINT COOKIES?
CAN YOU FREEZE THUMBPRINT COOKIES? IF YES, THEN HOW TO FREEZE THUMBPRINT COOKIES?
YOU MAY ALSO LIKE THESE EASY EGGLESS COOKIE RECIPES
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS THUMBPRINT COOKIES | BUTTER AND JAM THUMBPRINTS | SHORTBREAD BUTTER THUMBPRINT COOKIES
HOW TO MAKE EGGLESS THUMBPRINT COOKIES | JAM COOKIES? | THUMBPRINT BISCUITS RECIPE?
Eggless Thumbprint Cookies | Shortbread Thumbprint Cookies | Rosenmunnar
HOW TO STORE THUMBPRINT COOKIES?
Once you fill the thumbprints they are good for around 2 days at room temperature, as the moisture in the jams tends to soften them. If you plan on making these thumbprint cookies in advance, bake them without adding the jam. Store the baked thumbprints in an airtight container and fill in the jam only before serving. This way they will keep for longer.
CAN YOU FREEZE THUMBPRINT COOKIES? IF YES, THEN HOW TO FREEZE THUMBPRINT COOKIES?
Yes, you can definitely freeze the cookies. Simply follow these steps-
- Place all the thumbprints in a good airtight container such as Tupperware.
- Place parchment paper or wax paper between each layer of cookies so that they don’t stick together.
- Make sure the container is sealed tightly as you don’t want other odors passing on to the cookies.
- Place the container in a foil and then into a plastic bag to avoid as much air from getting into the container.
- If you have the time and patience you may also wrap each cookie individually in waxed paper and place them all in a container or zip lock bag.
- Thaw it overnight in the refrigerator or at room temperature for about 30 mins before serving. You can freeze them with or without the jam.
- Eggless Bourbon biscuits
- Eggless badam pista biscuits, Karachi bakery style
- Coconut cookies
- Nankhatai (Indian shortbread cookies)
- Linzer cookies
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS THUMBPRINT COOKIES | BUTTER AND JAM THUMBPRINTS | SHORTBREAD BUTTER THUMBPRINT COOKIES
1.Line a baking sheet with Silpat or parchment paper. Sift the flour, cornstarch, and salt in a large mixing bowl.
2.Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until pale, light and creamy, scraping down the bowl in between.
3.Add vanilla extract and mix well.
4.Now, switch to the lowest speed and add the dry ingredients in two parts, scraping down the bowl in between until well mixed. Gently bring the dough together. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk. The dough should be soft.
5.Preheat the oven to 350 degrees F/180 degrees C. Shape the dough into 1 inch balls. I used a tablespoon and half to measure out the dough and form the balls, just so they are all uniform. Place the balls on the baking tray, about 2-inches apart.
6.Make an indentation in the center of each cookie gently, using your thumb or the back of a rounded 1/4 teaspoon. If the edges crack, simply fix it with your fingers. Or just leave it as it is, it doesn’t really matter.
7.Fill the centers of the cookies with jam right up to the brim, about 1/4 teaspoon.
8.Bake for 13-15 minutes or just until the edges are golden brown. Let it stand on the cookie sheet for about a minute, then transfer to a cooling rack and cool completely.
NOTE
- The butter should be soft but not so soft that it is mushy. If you push the butter with your finger, it should slide with some resistance, leaving a dent behind. That is the correct consistency of the butter to be used in this recipe. Leave it for no more than 1 hour on the countertop to reach this stage. When the butter is too soft, you may end up using more flour as the dough might be sticky. Simply avoid this situation by ensuring the butter is not too soft.
- If the jam is too firm, transfer it to a microwave safe bowl and microwave for about 10 seconds or transfer to a heavy bottomed pot over medium-low heat, stir it well to loosen it and fill the cookies. Make sure it is not very hot.
- If it is too hot and humid where you live, you may want to refrigerate the cookies after making the indentation. Doing so will prevent the cookies from spreading while baking. Add the jam after the refrigerating the cookies and bake as directed.
HOW TO MAKE EGGLESS THUMBPRINT COOKIES | JAM COOKIES? | THUMBPRINT BISCUITS RECIPE?
Eggless Thumbprint Cookies | Shortbread Thumbprint Cookies | Rosenmunnar
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup all-purpose flour, spooned and leveled
- 2 tbsp cornstarch
- 1/2 cup unsalted butter softened (leave the butter on the counter top, until soft)
- 1/2 cup Confectioner’s sugar/powdered sugar, you may even reduce it to 1/3 cup if you prefer less sweeter cookies
- 1/2 tsp vanilla extract
- 1/4 tsp salt, skip if using salted butter
- 1/4 to 1/3 cup jam/jelly/preserves, of choice
Instructions
- Line a baking sheet with Silpat or parchment paper. Sift the flour, cornstarch, and salt in a large mixing bowl.
- Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until pale, light and creamy, scraping down the bowl in between.
- Add vanilla extract and mix well.
- Now, switch to the lowest speed and add the dry ingredients in two parts, scraping down the bowl in between until well mixed. Gently bring the dough together. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk. The dough should be soft.
- Preheat the oven to 350 degrees F/180 degrees C. Shape the dough into 1 inch balls. I used a tablespoon and half to measure out the dough and form the balls, just so they are all uniform. Place the balls on the baking tray, about 2-inches apart.
- Make an indentation in the center of each cookie gently, using your thumb or the back of a rounded 1/4 teaspoon. If the edges crack, simply fix it with your fingers. Or just leave it as it is, it doesn’t really matter.
- Fill the centers of the cookies with jam right up to the brim, about 1/4 teaspoon.
- Bake for 13-15 minutes or just until the edges are golden brown. Let it stand on the cookie sheet for about a minute, then transfer to a cooling rack and cool completely.
Notes
- The butter should be soft but not so soft that it is mushy. If you push the butter with your finger, it should slide with some resistance, leaving a dent behind. That is the correct consistency of the butter to be used in this recipe. Leave it for no more than 1 hour on the countertop to reach this stage. When the butter is too soft, you may end up using more flour as the dough might be sticky. Simply avoid this situation by ensuring the butter is not too soft.
- If the jam is too firm, transfer it to a microwave safe bowl and microwave for about 10 seconds or transfer to a heavy bottomed pot over medium-low heat, stir it well to loosen it and fill the cookies. Make sure it is not very hot.
- If it is too hot and humid where you live, you may want to refrigerate the cookies after making the indentation. Doing so will prevent the cookies from spreading while baking. Add the jam after the refrigerating the cookies and bake as directed.
I hope you guys enjoyed this easy thumbprint cookie recipe. I would love to hear from you if you try them out.
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
Twitter @ freda_dias
Regards,
Freda
This Goan clam pulao is a simple and delicious rice dish, flavored with clam juice and seasoned with turmeric.
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.
- 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!
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.
2.Heat oil in a heavy bottomed pan, add all the whole spices, saute until fragrant.
3.Next, add the sliced onions, saute until translucent.
4.Crush the bouillon cube, saute again for few seconds.
5.Add in the turmeric powder and sauté for another 30 seconds.
6.Add the rice and gently saute the rice for another 30 seconds, taking care not to break the grains.
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.
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.
HOW TO MAKE GOAN CLAM PULAO?
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
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 :
Regards,
Freda
