Kazaracho Arroz

As the name implies, this aromatic rice is prepared for wedding feasts in Goa. 

First, a stock is painstakingly made from scratch with about 500 grams chicken on the bones or beef on bone, simmered with 1.5 litres of water 1 chopped onion and 1 roughly chopped carrot.  Like a French or Vietnamese stock, you skim the scum off the top.  Then add some crushed pepper corns and simmer gently for about an hour.  Strain and set aside the clear broth.

An integral part of this rice is a clove studded onion.  This was our job as children :)  For this recipe, you will need 1 small peeled onion studded with 6 cloves and 1" cinnamon stuck in the centre of the onion.

(note:  Ingredients in bold).  1 cup  of raw rice makes 2 generous portions.  Adjust this recipe accordingly.

SAUTE:  Heat a heavy based pot, then add 4 tablespoons ghee and 1 large chopped onion; fry till golden brown.  Add 2 cups (washed) Basmati rice, ½ teaspoon turmeric powder.   Stir fry the rice till it is coated with the onion and turmeric. 
SIMMER:  Add 2 teaspoons salt, 4 cups hot stock* (prepared earlier),  and the prepared clove studded onion.  Turn up the heat and bring the stock to a rolling boil.  Cover with a lid and reduce the heat to a minimum.  Simmer for 10 minutes; when the timer rings, turn off the heat.
SERVE:   Leave to sit for 10 minutes – DO NOT OPEN THE DISH TILL READY TO SERVE.

This is usually served at a feast with Goan Sausages.

*if not using stock, you may use powdered stock and hot water.


Goan Wedding Rice