Goan style pilaf from Madhur Jaffrey's Flavours of India: Over 130 Recipes from Kerala, Goa, Gujarat, Punjab, West Bengal, Tamil Nadu by Madhur Jaffrey

  • cinnamon sticks
  • whole cloves
  • onions
  • tomatoes
  • basmati rice
  • chicken stock
  • ghee
  • cardamom pods

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jdub1371 on September 08, 2017

    I made this a while back to serve with Pork Vindaloo (from the same book). Doubled the recipe since I was cooking for a party. I thought it was going to turn out like an Indian-flavored Spanish rice considering it was made with the pulp of four fresh tomatoes, but when it was cooked I lifted the lid of the pot and was greeted with an amazingly fragrant, gorgeous, pale petal pink pilaf (apologies for the alliteration). Superb. Went perfectly with the vindaloo.

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