Ah, the beaches of Goa. How they stretch on and on for miles and miles. Once pristine in the days I started to visit Goa, now the popular beaches are littered with refuse at high tide. It is not a pretty sight, but thankfully the government is working to return them to their former glories.
Yet, Goa remains beautiful and worth visiting for a slow and relaxing holiday. On one of my visits, staying with some friends who run a small Bed and Breakfast lodging and lovely restaurant, Mario made this pulao one Sunday Lunch. It remains a favourite and always, always, brings those beaches back to me. I remember being woken every morning, not by the sounds of the waves, but by the sounds of the kitchen hands beginning their preparations for the day. The happy sounds of their chopping and laughter would filter through to our bedroom and we would always wake to amazing aromas and great food.
You can browse all of our dishes from Goa, and all of our Pilaf/Pulao recipes. You might also like all of our Rice recipes too. Or browse all of our Indian recipes. Alternatively, take some time to explore our easy Late Autumn dishes.
This is one of our Retro Recipes, vegetarian recipes from our first blog from 1995 – 2006.. Feel free to browse other recipes from our Retro Recipes series.
|500 g Basmati rice||75 ml vegetable oil||1 small cinnamon stick|
|1 black cardamom||1 green cardamom||2 cloves|
|half a blade or less of mace||2 medium sized onions, sliced||salt to taste|
|2 cm piece of ginger||2 garlic cloves||2 tomatoes, chopped|
|1 carrot, cut into batons||70 g green beans, sliced||70 g fresh peas|
|2 fresh green chillies, slit and seeds removed||850 ml hot stock or water||0.5 bunch coriander leaves, chopped|
Wash and soak the rice in cold water for 20 minutes. Drain well.
In a spice blender, blend the garlic, ginger and some of the salt to make a paste.
In a large, heavy pan suitable for the oven, heat the oil and crackle the whole spices one after the other. Add the sliced onions and a little more salt and sauté over medium heat until golden brown.
Add the ginger and garlic paste and cook for a few moments, then add the chopped tomatoes and stir. Add the vegetables, sauté for 2 minutes and then add the slit chillies.
Add the rice to the pot. Stir until it is well mixed with the vegetables. Add the hot stock or water, bring it back to the boil, and cook till the moisture is nearly absorbed. Cover tightly and place it in a moderate oven until the rice is done. Serve hot, garnished with fresh coriander leaves.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. It is cross posted on our sister site, A Life (Time) of Cooking. It appears here as part of the Retro Recipes series of recipes.
browse other Rice recipes
- Masala Lemon or Lime Rice (Masala Elumichai Sadham)
- Rizogalo – Greek Rice Pudding
- Tamarind Rice (Puliyodharai Saadham)
- Urad Dal Garlic Rice