3 cups water
3 tbsp oil
1 cinnamon stick
1 tbsp garlic paste
1 tbsp ginger paste
1 cup finely chopped onion
1 tsp turmeric powder
1 bay leaf
2 cups Basmati rice, soaked in water for
1 hour and drained
1 cup fresh tomato purée
Salt, to taste
In a large pot over medium heat, combine the clams and water. Cover the pot and cook until all the clams open. One at a time, gently remove the clams. Remove the clams from the shells and discard the shells.
Keep the clam stock aside .
Rinse out the pot and return it to medium-high heat and add the oil . Once hot , add the cinnamon stick and cloves. Sauté until fragrant.
Add the garlic and ginger pastes and finely chopped onion. Sauté for 2 minutes, and add the turmeric powder , bay leaves, and drained rice. Stir well until the rice is well coated with the spices .
Pour in the tomato purée and clam stock .Season with salt to taste and
bring the mixture to a roaring boil. Gently add the rice and cover the pot. Reduce the heat to low and cook for 15 minutes, or until most of the liquid has evaporated.
Add the clams . Remove from the heat and let the pulao stand, covered for 20 minutes .