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A fragrant and mildly spiced rice dish from the sunny coasts of Goa. Made with basmati rice, mixed vegetables, and creamy coconut milk, it's a comforting one-pot meal that's perfect for a weekday lunch or dinner.
For 4 servings
Prepare the Rice: Wash the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes. After soaking, drain it completely using a fine-mesh sieve and set aside.
Sauté Aromatics and Nuts: Heat ghee in a 3-4 quart heavy-bottomed pot or Dutch oven over medium heat. Add the cashew nuts and fry for 1-2 minutes until light golden. Remove with a slotted spoon and reserve for garnish. In the same ghee, add the bay leaf, cinnamon stick, cloves, green cardamom, and black peppercorns. Sauté for 30-45 seconds until they release their aroma.
Cook Onions and Vegetables: Add the sliced onions to the pot and cook for 6-7 minutes, stirring occasionally, until they turn soft and golden brown. Add the ginger-garlic paste and slit green chilies, and sauté for another minute until the raw smell disappears. Now, add the diced carrots, green peas, and chopped green beans. Sauté for 3-4 minutes until the vegetables are slightly tender-crisp.
Combine and Cook Pulao: Add the drained basmati rice to the pot. Gently stir for 1 minute, ensuring the grains are coated with ghee without breaking them. Pour in the thick coconut milk and water. Add the salt and give it a final gentle stir. Increase the heat to medium-high and bring the mixture to a rolling boil.
Simmer and Steam: Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes. Do not open the lid during this time. After the time is up, all the liquid should be absorbed, and the rice cooked through.
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A fragrant and mildly spiced rice dish from the sunny coasts of Goa. Made with basmati rice, mixed vegetables, and creamy coconut milk, it's a comforting one-pot meal that's perfect for a weekday lunch or dinner.
This goan recipe takes 40 minutes to prepare and yields 4 servings. At 540.13 calories per serving with 9.8g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Rest and Garnish: Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This step is crucial for the grains to firm up and become fluffy. After resting, open the lid and gently fluff the rice with a fork. Garnish with the fried cashews and freshly chopped coriander leaves. Serve hot.
Substitute ghee with 2 tablespoons of coconut oil or any neutral vegetable oil to make the dish fully plant-based.
Add 1 cup of cubed paneer or firm tofu along with the vegetables for an extra boost of protein.
For more heat, add 1/4 teaspoon of turmeric powder and 1/2 teaspoon of red chili powder along with the ginger-garlic paste.
Simply omit the cashew nuts for a nut-free version. You can garnish with toasted sunflower or pumpkin seeds if you still want a crunch.
The basmati rice provides complex carbohydrates, which are the body's primary source of energy, making this a fulfilling and energizing meal.
The variety of vegetables like carrots, peas, and beans contributes essential vitamins, minerals, and dietary fiber, which aids in digestion and overall health.
Coconut milk and cashew nuts are excellent sources of healthy fats, including medium-chain triglycerides (MCTs) from coconut, which can support metabolism and provide sustained energy.
One serving of Goan Vegetable Pulao contains approximately 475-500 calories, depending on the specific ingredients and quantities used, especially the amount of ghee and coconut milk.
Yes, it can be a healthy and balanced meal. It provides complex carbohydrates from rice, vitamins and fiber from vegetables, and healthy fats from coconut milk and cashews. To make it healthier, you can increase the quantity of vegetables and use a moderate amount of ghee.
Yes, you can use brown basmati rice. However, you will need to adjust the liquid and cooking time. Brown rice typically requires more water (about a 1:2.5 rice to liquid ratio) and a longer cooking time (around 35-40 minutes).
This pulao is a complete meal on its own but pairs wonderfully with a side of cooling cucumber raita, roasted papad, or a simple kachumber salad (onion-tomato-cucumber salad).
Store any leftover pulao in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop with a splash of water to restore moisture.