Goa is situated on the western coast of India and has a warm climate perfect for growing coconuts. It's no surprise, then, that Goan cuisine uses coconuts generously in dishes. The Goan spice combinations, influenced by Portuguese inhabitants, are also quite different from other parts of India, and that is what marks Goan cuisine.
Notes
Variation: For a traditional, even richer flavor, make this recipe with only coconut milk—simply substitute more coconut milk for the water. A similar rice is also made in southern India, but they add ¹⁄4 teaspoon turmeric and 3 to 5 dried red chile peppers along with the cinnamon and cloves.
Ingredients
- 1 teaspoon Goan vindaloo powder - or garam masala
- 1 cup coconut milk
- 2 tablespoons shredded unsweetened dried coconut
- 2 tablespoons virgin coconut oil
- 1 1-inch stick cinnamon
- 5 whole cloves
- 6 green cardamom pods - lightly crushed to break the skin
- 1 large onion - finely chopped
- 1¹⁄2 cups basmati rice - sorted and washed in 3 to 4 changes of water
- 1³⁄4 cups water
- 1 teaspoon salt - or to taste
- 2 tablespoons finely chopped fresh cilantro
Instructions
- Dry-roast the coconut in a small skillet over medium heat until fragrant, but just barely darker, 1 to 2 minutes.
- Heat the oil in a medium nonstick saucepan over medium-high heat, add the cinnamon, cloves, and cardamom pods, and cook, stirring, until fragrant, about 1 minute.
- Add the onion and cook until golden, about 5 minutes.
- Mix in the rice, coconut milk, water, and salt and bring to a boil over high heat.
- Reduce the heat to low, cover the pan (partially at first until the foam subsides, and then snugly), and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. Do not stir the rice while it is cooking.
- Remove from the heat and allow the rice to rest for about 5 minutes.
- Transfer to a serving platter, lightly mix in the roasted coconut, vindaloo powder (or garam masala), and cilantro, and serve.