Thursday, June 27, 2013

Arroz Refogado/Pulao

Arroz refogado better known as pulao is a rice preparation loved by most, especially kids. This is another of the Goan Recipes that we have inherited from the Portuguese influence in Goa.
Arroz Refogado
250 gms fine basmati rice
1 onion chopped fine
1 tomato chopped fine
1 small box Chicken Maggi containing two cubes 
2" stick cinnamon
4 cloves
4 cardamoms
10-15 pepper corns
salt to taste
2 tbspns oil
550 ml water
salt to taste

  • Wash the rice and set aside.
  • Heat the oil and add the spices.
  • Add the chopped onion and fry till transluscent.
  • Add the chopped tomato and Maggi cubes and stir for a couple of minutes taking care that it doesn't stick to the bottom.
  • Add the water and stir and add enough salt while stirring so that the broth is a bit saltier than a soup.
  • Cover and bring to the boil.
  • Add the washed rice.
  • Cover and cook on simmer (the smallest flame) for about 20 mins; avoid opening in between to keep the steam from escaping.
  • Should be done after 20 mins.; check and see. Once done, loosely run a big two pronged fork through the rice to separate the grains.
  •  Garnish the arroz refogado with black and green olives.
  • (You may substitute the water and Maggi cubes with chicken broth.)

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We strive to bring you the best of Goan recipes handed down from our mothers and grandmothers whether it is Goan sweets recipes, Goan dessert recipes, the famous Goan xacuti recipe, the vindaloo recipe, the sorpotel recipe and so much more... Enjoy making the best of Goan dishes to tickle your palate and there are so many other favourite recipes you can use as well. So happy cooking and... bon appetit!!