How to make Goan Mussel Pulao -

Goan cuisine is known for its flavourful food and this is one of them – rice and mussels cooked with masalas.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mussels (tisre) (तिस्रे ), Rice (चावल)

Cuisine : Goan

Course : Rice

Goan Mussel Pulao

Goan Mussel Pulao Recipe Card


Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 51-60 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Goan Mussel Pulao Recipe

  • Mussels (tisre) shelled 1/2 cup

  • Rice soaked for an hour 1 1/2 cups

  • Oil 2 tablespoons

  • Cinnamon 1/2 inch

  • Cloves 3-4

  • Black peppercorns 4-5

  • Onion chopped 1 medium

  • Garlic-ginger-green chilli paste 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Sunday masala 1 teaspoon

  • Tomato chopped 1 medium

  • Salt to taste

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Heat oil in a non-stick pan. Add cinnamon, cloves and peppercorns and sauté for a minute. Add onion, mix and sauté for a minute.

Step 2

Add ginger-garlic-green chilli paste, mix and cook for a 30 seconds. Add rice, mix and cook for a minute.

Step 3

Add mussels, mix and sauté for a minute. Reduce heat, add turmeric powder, chilli powder and Sunday masala and mix well.

Step 4

Add tomato and mix well. Add salt, mix and cook on high heat for 30 seconds. Add 3 cups hot water, mix, cover and cook for 8-10 minutes. Add chopped coriander and mix well.

Step 5

Serve hot garnished with a mint sprig and lemon slice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.