As a child and even till date, digging out baby clams by the beach has its own charm!.... Back breaking at times, but the sheer joy of collecting as many as you possibly can in one evening fills me with childish exuberance. Though most people would make a soup, I love to make pulao!
Ingredients
1/2 the amount of baby clams as shown in the pic.
1 1/2 cups basmati rice
2 1/2 cups water
1/2 cup chopped onion
salt as per taste
Spices
1 tsp ginger garlic paste
1 tsp Cumin-Coriander powder
1 tsp red chilli powder
1/2 tsp garam masala powder
Tempering
2 tbsp ghee
1 petal star anise
2 black peppercorns
1 1″ cinnamon stick
2 cloves
1 black cardamom
pinch of asafoetida
Method:
Wash the baby clams, over and over again, till all the sand has been washed off.
Take 3 cups of water (Well depending on how many clams you have got) and boil the clams till the stock is reduced to 2 1/2 cups. Drain the clams and keep aside.
Wash rice till water runs clear and soak it in water for minimum 10min.
Heat pressure pan and add ghee, once the ghee is hot add all the ingredients listed under tempering, add onion.
Saute onion on medium heat for 5 min.
Add ginger garlic paste.Saute for a min.
Add cumin coriander powder and red chili powder and saute for a min.
Add clams and saute for 2 min .
Drain water from the rice and add soaked rice and saute for min.
Add clams stock garam masala powder and salt and put the lid on.
Let the rice cook for 1 whistle and let it cool down.
Note
For the rice grains to remain separate brief roasting is important also is important reducing the quantity of water/stock from double the quantity of rice to a little less than that.
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