Aroz | Yellow Goan Pilaf

October 30, 2020

Aroz | Yellow Goan Pilaf

Aroz is found at almost every banquet hosted at home in Goan families, and most often, takes a larger surface area on a plate, than other present dishes; that's because we do enjoy rice in different forms— throw in some spices and broth, and it's a party on a plate!

To break it down, aroz is a pilaf, in which beautiful long grains of rice receive their yellow hue from turmeric and are cooked in chicken broth, flavoured subtly with few spices. It tastes great on its own, but can be coupled with curries like the vindaloo, sorpatel, etc or sides like stews, steaks, meat chops, or the all-time-favorite Goan chorisos.

Before we head to the recipe, here are some tips/suggestions I'd like to offer:

Use the best quality of Basmati rice grains you can find. The pilaf satisfies the belly, yes, but long grains can pleasure the eyes and I think what the mouth eats is only as good as what the eyes see.
Cloves contribute a lot to the flavor and aroma, and this can be a matter of preference— some individuals don't like it much; reduce the number if so. Also, another factor that comes into play is the freshness and strength of the spice. Fresher the spice, stronger its aroma and, consequently, taste.
The frozen peas are optional. Many like to add Goan chorisos to this and create what's called a 'Choris Pilaf'.
Using a fork for manipulation of the grains helps a great deal when it comes to maintaining the grain structure.
After the addition of hot water to the rice, it cooks within 5-7 minutes, if covered; but check occasionally in between to ensure the rice doesn't burn at the bottom.
After the water has almost completely dried out, place the vessel upon a tava (basically, a flat, cast-iron, heavy-bottom pan resembling a griddle). This allows the rice to continue cooking, but prevents it from turning dry and, possibly, from burning.
After turning off the heat, cover the rice and let it rest for about 10 minutes. this way it gains firmness, and doesn't turn mushy when plating/serving.
Another super-awesome trick to make your pilaf over-the-top delicious is by adding saved up sausage oil instead of ghee/clarified butter— Goans may know this: whenever you cook Goan chorisos, separate the oils that remain in the pan and store it in an airtight container in the refrigerator (not freezer); it solidifies like butter. If stored well, free of moisture, it lasts months, and you can keep adding to this stock each time you cook chorisos. NOTE: Bear in mind who will be eating though, before adding such meat-oils.

Ingredients:

2 cups Basmati rice, washed and soaked for 30 minutes (I used India Gate's Basmati Rice)
2 large Onions, sliced
2 medium sized Tomatoes, chopped
1/2 cup frozen Peas (optional)
4 cups of water, hot
2 tablespoon of Oil
2 tablespoons of Ghee/Clarified butter
2 inch Cinnamon stick
6-8 Cloves
6-8 Pepper Corns
6 Bouillon cubes/Stock cubes (4 grams each; Veg/Non-veg)
1/2 teaspoon turmeric powder
Salt (as required)

Method:

Heat 2 tablespoons of oil and 2 tablespoons of ghee in a vessel.

Add the cinnamon stick, cloves and peppercorns. Let them sizzle for 30 seconds and then add the onions and fry till translucent.

Add the tomatoes and fry till softened. Add the turmeric powder and the bouillon cubes and mix well.

Drain the rice and add it in and combine it with the sautéed onions and tomatoes.

Then add hot water; check for the salt. The bouillon cubes contain a great deal of salt, so add any extra with caution.

Then throw in the frozen peas, stir, cover and cook on medium heat for 5-7 minutes (or till almost dry), but check occasionally.

After the stated time, the rice will appear slightly moist; at this point place the covered vessel upon a tava/griddle and cook for about 2-3 minutes. Turn the flame high for 1 minute to heat up the tava/griddle and then then reduce to minimum. Such indirect heating allows even cooking and prevents burning.