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| 7. Pulao, ready to serve. |
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| 6. Let it cook. |
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| 5. Add the water. |
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| 4. Add the rice. |
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| 1. Rinse the rice in a strainer. |
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| 2. Chop the onions, tomatoes, capsicums. |
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| 3. Heat olive oil in a vessel; heat water. |
- Brian Mendonca
Ingredients
Basmati rice: 2 &1/2 cups
Water: 5 cups
Onions: 2
Tomatoes: 1
Capsicums: 1
Elaichi: 4 pods
Cinnamon: 1 stick
Cloves: 10
Turmeric: 1/4 teaspoon
Sugar: 1/4 teaspoon
Salt: to taste
Ginger garlic paste: 1/2 teaspoon
Maggie chicken cubes: 5
Olive oil: to cover the base
Method
Measure the rice and rinse it in a sieve till the starch is drained. Place a vessel below it to see when the water appears clear. (Pic. 1) Chop the onions, tomatoes, and capsicum. (Pic. 2)
Heat olive oil in a broad vessel to cover the base. Put the cardamom, elaichi, and cinnamon. Add the onions. Add ginger garlic paste. Add the tomatoes. Add the maggie chicken cubes. Keep the water to boil separately. (Pic. 3)
Add the rice. Fry for a few minutes. Add the turmeric. (Pic. 4) Add the heated water. Add salt. Add sugar. Taste the water. Add more salt if required. (Pic. 5)
Close the vessel and let it cook for 15-20 minutes. (Pic. 6) Once the water is absorbed gently run a long fork through it once. Switch off the burner. Let it rest for 15 minutes before serving. (Pic. 7)
Duration
One hour
To serve
Three, for two sittings.
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Recipe by Queenie Mendonca. Pix by Brian Mendonca, at Porvorim, Goa today. Updated 23/7/24.
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