Arroz Pulao

Name: Arroz Pulao
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: Salt, to taste; 3 tbsp vegetable, sunflower or rapeseed oil; 3 tbsp vegetable, sunflower or rapeseed oil; 3 tbsp vegetable, sunflower or rapeseed oil; 8 black peppercorns; 5 cloves; 1 Indian bay leaf; 2-inch piece of cinnamon or cassia bark; 2-inch piece of cinnamon or cassia bark; 1 medium white onion, finely chopped; 2 medium tomatoes, finely chopped; 1 chicken or vegetable bouillon or stock cube; 1 chicken or vegetable bouillon or stock cube; 1 chicken or vegetable bouillon or stock cube; ½ tsp ground turmeric; 400 ml warm water; 70 g frozen peas; 200 g basmati rice

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Seven Kitchens

By Torie True

Published 2025

About

Arroz means rice in Portuguese and this arroz pulao is much loved and served all over the state of Goa. With the arrival of the Portuguese, tomatoes were introduced into India and began to be used in local dishes. This pulao can accompany many of the dishes in this book, not only those in this chapter.

Ingredients

200 g basmati rice
3 tbsp vegetable, sunflower or rapeseed oil

Europe
Asia
Portugal
India
Goa
Main course
Gluten-free
Vegan

Method

Place the rice in a bowl and cover with cold water. Gently wash and drain the rice, then repeat a couple of times. Cover with fresh water and set aside while you continue with the next steps.
Heat the oil in a pan on a medium heat and when hot, add all the whole spices – the black peppercorns, cloves, Indian bay leaf and cinnamon or cassia bark. Move them aroun