Clam Pulao or Pilaf is a delightful and flavorful dish that combines the goodness of succulent clams with fragrant rice, cooked to perfection. This seafood-infused pilaf is infused with aromatic spices and enhanced by the natural brininess of clams, creating a delicious and comforting meal that will surely delight seafood lovers and adventurous palates alike.
1 cup basmati rice, washed and soaked for 30 minutes
1 lb fresh clams, cleaned and washed thoroughly
2 tablespoons Rupen's Green Chili Paste
1 medium red onion, finely chopped
2 tablespoons vegetable oil or ghee
1/2 teaspoon turmeric powder
Salt to taste
Lime wedges for serving
Heat oil or ghee in a large, heavy-bottomed pot over medium heat.
Add the chopped onions and cook until they turn golden brown.
Add Rupen's Green Chili Paste and turmeric powder. Cook for 2 minutes to allow the flavors to meld.
Add the cleaned clams to the pot and mix well, ensuring they are coated with the green chili paste and spices.
Cover the pot and let the clams cook for 5-6 minutes until they start to open.In the meantime, drain the soaked rice and add it to the pot with the clams.
Gently stir to combine the rice with the clams and green chili paste.
Pour in enough water to cover the mixture and season with salt according to your taste.
Mix everything thoroughly.Cover the pot, reduce the heat to low, and simmer for about 15-20 minutes or until the rice is cooked and the clams have fully opened.
Once the pulao is ready, fluff the rice gently with a fork.Serve the clam pulao hot with lime wedges on the side for an extra burst of flavor.
Enjoy your delightful Clam Pulao with Rupen's Green Chili Paste, perfect for the fall season!