Arroz/Goan Chicken pulao/Arroz/Chicken Pulao/Arroz de Galinha/Arroz de Cabidela/Goan Pulao recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk is lower in calories and can mimic creaminess.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa adds protein while long-grain rice is more economical.

Soak 2 cups of basmati rice for 30 minutes after washing it.

Prepare 3.5 cups of hot water or chicken stock.

Add 2 tablespoons of vinegar to the chicken pieces.

Mix in 2 tablespoons of ginger garlic paste, 1 teaspoon of turmeric powder, 1 teaspoon of chili powder, 1 teaspoon of coriander powder, and 2 teaspoons of Goan sambar masala to the chicken for marination.

Marinate the chicken for at least 30 minutes or overnight if desired.

Heat 2 tablespoons of oil in a large pot and add the whole spices (bay leaves, cloves, cardamom, peppercorns, and cinnamon).

Sauté the spices and then add the sliced onions until golden brown.

Add the marinated chicken to the pot and cook for 5-10 minutes until browned.

Spread the soaked rice over the chicken in the pot.

Cover and cook for 5 minutes.

Pour the prepared stock over the rice and chicken mixture, then cover and cook on high flame until boiling, then reduce to low flame.

Cover with silver foil to retain steam and cook for 20 minutes until the rice is tender.

Garnish with coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens