Ah, the beaches of Goa. How they stretch on and on for miles and miles. Once pristine in the days when I began 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 B&B and lovely restaurant, Mario made this pulao for a 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.
This recipe begins cooking the rice on the stove top and finishes it in the oven, similar to the Obla Chaval method. The recipe is scaled for a large gathering. So, if you are not feeding an army, you might like to make half quantities which will feed 4 – 6, depending how you use it. The full recipe will therefore feed about 8 -12, great for a family gathering but perhaps a little large for an everyday family meal! Depends on your family size and appetites of course 🙂
Are you after other recipes from Goa? Try Goan Rechad Masala, Ladyfingers Recheio, and Sweet Surnoli Dosa.
Are you after other Pulao dishes? Try a Sago Pilaf, Green Pea Pulao and Cauliflower Pilaf.
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.
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