Goan Pulao

1. 1

   Rinse the basmati rice under cold water until the water runs clear

   • a.Soak it in enough water for 30 minutes, then drain completely.
2. 2

   Step 2

   • a.Sauté the aromatics
   • b.Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
   • c.Add the whole spices: cinnamon stick, cloves, green cardamom, star anise, and bay leaf. Sauté for about 30-40 seconds until they become fragrant.
   • d.Add the thinly sliced onions and cook, stirring occasionally, until they turn light golden brown, which should take about 7-8 minutes.
   • e.Add the slit green chilies and ginger-garlic paste. Sauté for another minute until the raw smell disappears.
3. 3

   Step 3

   • a.Add vegetables and rice
   • b.Stir in the mixed vegetables and turmeric powder. Cook for 2-3 minutes.
   • c.Add the drained rice to the pot. Gently mix and sauté for 1-2 minutes, being careful not to break the rice grains.
4. 4

   Step 4

   • a.Cook the pulao
   • b.Pour in the thick coconut milk, water, and add salt. Give it a gentle stir to combine everything.
   • c.Increase the heat and bring the mixture to a rolling boil.
   • d.Once boiling, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it cook for 15-18 minutes without opening the lid.
5. 5

   Step 5

   • a.Rest and garnish
   • b.After the time is up, turn off the heat but keep the lid on. Let the pulao rest for 10 minutes. This step is crucial for the rice to absorb all the steam and become fluffy.
   • c.Open the lid and gently fluff the rice with a fork.
   • d.Drizzle the lime juice over the rice and mix lightly.
   • e.Garnish with freshly chopped coriander leaves and serve hot.

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