goanEasyveganvegetariangluten freedairy free

Goan Pulao

Name: Goan Pulao
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: goan
Ingredients: 1.5 cup basmati rice (soaked for 20 minutes, drained); 0.5 cup coconut milk (thin, second-press); 2 cup water (hot, for cooking rice); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, finely chopped); 0.5 cup green beans (chopped into 1-inch pieces); 1 pcs carrot (medium, diced); 0.25 cup green peas (fresh or frozen); 2 pcs green chili (slit lengthwise); 1 inch ginger (julienned); 4 pcs garlic (cloves, thinly sliced); 2 tbsp oil; 2 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 1 inch cinnamon stick; 1 pcs star anise; 6 pcs black peppercorns; 1 pinch turmeric powder; 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(38)

TASTE SCORE

8/10

A fragrant, mildly spiced rice dish from the coastal state of Goa. Long-grain rice is cooked with caramelized onions, fresh vegetables, and whole spices, then finished with a splash of coconut milk for subtle richness. This one-pot meal comes together quickly and pairs beautifully with a simple raita or pickle.

PREP

15m

COOK

25m

SERVES

1 KATORI

464 cal

SERVINGS

METHOD · 8 STEPS

prep · ~20 min
Soak the rice.
Wash the basmati rice under cold water until the water runs clear. Soak in enough water to cover for 20 minutes, then drain completely.
saute · ~1 min
Bloom the whole spices.
1.Heat oil in a heavy-bottomed pot over medium heat until shimmering.
2.Add bay leaves, cardamom, cloves, cinnamon, star anise, and peppercorns.
3.Sauté until fragrant, about 30-40 seconds.
saute · ~9 min
Caramelize the onions.
1.Add the sliced onions and a pinch of salt to the pot.
2.Cook, stirring occasionally, until deep golden brown (8-10 minutes).
TIPDon't rush this step. Properly browned onions are the flavor backbone of Goan pulao.
saute · ~6 min
Build the aromatic base.
1.Add the sliced garlic, julienned ginger, and slit green chilies.
2.Sauté for 1 minute until the raw smell fades.
3.Add the chopped tomatoes and turmeric powder. Cook until the tomatoes soften and the oil surfaces (4-5 minutes).
saute · ~3 min
Sauté the vegetables.
1.Add the chopped green beans, diced carrot, and green peas to the pot.
2.Stir-fry for 2-3 minutes so they pick up the spice flavors.
simmer · ~15 min
Cook the rice.
1.Add the drained rice to the pot and gently stir to coat each grain with the mixture.
2.Pour in the hot water and thin coconut milk. Add the salt and stir once.
3.Bring to a rolling boil, then immediately reduce the heat to the lowest setting.
4.Cover with a tight-fitting lid and simmer for 15 minutes without opening.
TIPResist the urge to peek. Keeping the lid closed traps the steam that cooks the rice perfectly.
rest · ~5 min
Rest and fluff.
Turn off the heat and let the pot sit, covered, for 5 minutes. Remove the lid, discard the bay leaf and cinnamon stick, then fluff the rice gently with a fork.
serve
Garnish and serve hot.
Transfer to a serving platter, scatter chopped coriander leaves over the top, and serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soaking basmati rice for 20 minutes ensures long, separate grains and prevents breakage during cooking.
2
Use second-press (thin) coconut milk to avoid making the pulao too heavy or greasy.
3
Caramelize the onions until deep golden brown for the richest flavor base.
4
Do not skip blooming the whole spices in hot oil — this releases their essential oils.
5
Use hot water when adding liquid to maintain the cooking temperature for even rice.
6
Let the pulao rest off heat for 5 minutes before fluffing to allow steam to finish cooking the grains.

RECIPE VARIATIONS