Wedding Pulao


4 cup basmati rice

3 tablespoon Lard or Ghee

2 large onion finely chopped

1 teaspoon turmeric powder

1 bouillon cube (optional)

7 ¾ cups of Caldo / Broth

Salt to taste

For clove studded onion:

1 small onion

16 -18 cloves


Ingredients for Caldo / Broth:

1 kg chicken bones (even beef bones can be used)

1 small onion cut in quarters

1 small carrot cut into 1.5 inches

5-6 crushed peppercorns (optional)

2 ½ litter of Water

Salt to taste

**** Do read the Notes below to help you understand the whole process and get perfect Arroz every time; now a days we call it Goan Pulao with is influenced by other cuisines.


1. Clean and cut the chicken carcass and add to a big pot.

2. To this add onion, carrot, water, salt and start to boil.


3. Skim out all the scum that comes up to the surface.

4. Add crushed peppercorns after removing the scum.

5. On slow flame boil this for about 50 minutes to get about 2 litter of Caldo / Broth.

6. Strain and set it aside for later use.


7. Peel and remove the core of one onion from top and insert the cloves into the onion to get a clove studded onion.


8. Wash the rice 3-4 times.

9. Soak the rice in water for 15 -20 minutes.



1. Take a pot and add lard or ghee to it.


2. Now add the onions and sauté till translucent.

3. Add turmeric and bouillon (optional) and sauté for a while.

4. You can add 2 tablespoon of caldo / broth so that the bullion dissolves easily.


5. Now add the soaked rice (drain the water out first).

6. Stir the rice well and cook for 15 seconds till it mixes well with the lard /ghee and onion.


7. Now add Caldo / broth and drop the studded onion into it.

8. Add salt to taste. At this point the broth will be slightly salted then normal that’s required.


9. Cover and cook on medium heat.

10. After 15 minutes open the pot once and give it a stir gently in a folding motion.


11. Again cover and cook on medium heat for 3 minutes.

12. Now take a flat pan and keep it underneath the pot.


13. Reduce the flame to low and let it cook for 4 minutes. Take the pot off the heat.

14. Your wedding Arroz / wedding pulao is done.

15. Remove the studded onion and discard.

16. Finally open the cover half way and allow the stem to escape if you don’t do this you will get lumpy over cooked Arroz.

17. Serve your Goan Kazaracho Arroz with a tablespoon of Choris maas / Goan sausage meat.

Wedding Pulao

Enjoy life, it’s delicious.


*** Gas flame varies from range to range, if it so happens and you find that the rice is still raw then at step 13 instead of 4 minutes you can keep it for 7-8 minutes.

*** Start to pre-heat a flat pan on a different stove top after step 10.

*** the beauty of keeping a flat pan underneath is to insure that you Arroz doesn’t get caught at the bottom or burn.

*** At step 8 when you taste the broth you will find it a bit salty that’s normal, this is required cause when the rice cooks the salt will be absorbed and balance out.

*** If you are using good quality rice no need to fluff the dish after cooking but if you are not confident on the rice you used then after 10 minutes of resting; with a fork gently fluff the rice without breaking the rice.

*** If you are not using basmati rice then you will need to add Arroz / pulao leaves also now as pandan leaves or Screwpine leaf (tie a knot of 2 leaves and drop in the pot before step 5 this is optional).

*** Pandan / Pulao leaves are available in the vegetable market.


14 Comments Add yours

  1. Leena says:

    I just love the aroma it’s so mouth watering thanks for the recipe


    1. alvesnaaron says:

      Most welcome Leena …


  2. Blossom Lobo says:

    Authentic and fabulous recipe of Kazaracho Arroz! Thanks

    Sent from my iPad



    1. alvesnaaron says:

      Most welcome Blossom


  3. Swizel fernandes says:



  4. Thanks for the recipe Alves , My mom would stud the onion like you did , it brought memories of her .


  5. Edith Cassel says:

    My husband was Goan and he used to make this. He is no longer with us and I often wondered how to make it. Delicious indeed. Now thanks to you Alves I will give it a try to the letter. He used to make lovely lemon pickle, Rechard, Sarpetal and Goa sausages. Wish I took down the recipes from him. He advised me how to make bebique and vindalo which I wrote down and must say I still make it especially the bebique for Christmas.


  6. Clanis Rodrigues says:

    Can’t I make it in the cooker?


  7. Shirley Cota says:

    Thanks for your recipe. I’ve been experimenting by putting the pot in the oven after a boil…Instead of keeping a flat pan .it doesn’t stick


  8. felicia fernandes says:

    Lovely receipe .. love the studded onion .. it was something new to me.. thanks a ton


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