Arroz Refugado

Goan rice cooked with oil, onions, and flavour

Prep Time 30 min
Cook Time 45 min
Serving Size 4
Recipe Type

Arroz Refugado is a Goan rice dish where grains are first sautéed in oil with onions and aromatics, then simmered until fluffy and seasoned through. Common in Luso-Goan and Catholic homes, it may include vegetables, prawns, sausages, or simply stock and spice. More than a recipe, it reflects a Goan instinct: rice is never served plain—it is meant to carry flavour.

Ingredients

Basmati rice – 3 cups
Ghee or oil – ¼ cup
Onions – 2 large or 4 medium sized (sliced)
Tomatoes – 2 medium sized.
Onion – 1 medium (peeled and left whole)
Turmeric powder – ½ teaspoon
Cloves – 15
Chicken cubes – 3
Chicken stock – 5 ½ cups
Salt
For the chicken stock:
Chicken – 1 backbone
Onion – 1 chopped
Celery stalk – 1 (Chopped into small pieces)
Bay leaf – 1
Carrot – 1 (chopped into small pieces)
Whole black peppercorns – 10
Water – 6 cups

Method

Wash and soak rice in water for 30 minutes.
Remove the skin from the backbone, trim off the fat and rinse. In a pan, add the chicken backbone with 6 cups of water, onion, bayleaf, carrot, celery, and peppercorns. Bring to a boil and simmer for 30 mins. Strain stock and reserve 5 ½ cups and mix in the bullion cubes.
Pierce the whole onion with cloves. Set aside.
Heat ghee in a large wide bottomed pan. Add onions and saute till light brown. Stir in the tomatoes and cook until pulpy. Mix in the turmeric powder and drained rice. Coat every grain with fat and fry till there is no moisture. Pour in the reserved stock with some salt. Gently stir rice to mix and embed the studded onion in the centre. Close the pan with the lid and on medium heat, let the rice cook.
When you wil see holes in the rice with little liquid left at the bottom of the pan, turn the flame off. Give a gentle stir and close the lid tight. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm and separated. With the fork, gently move the top grains around to moisten them. Serve arroz hot with sorpotel, vindalho, or sausage meat.

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