Goan tomato rice

Goan tomato rice

Anjum's Quick & Easy Indian
Lisa Linder

This moist, flavourful dish is a staple in Goa. The spicy, smoky deliciousness of the chorizo makes it more of a special occasion main course and one that is hard to resist, but, if you leave the sausage out, the dish will still be wonderful as well as simple enough not to overpower whatever you pair it with.


Quantity Ingredient
3 tablespoons vegetable oil
6 cloves
5 green cardamom pods
5cm cinnamon stick
1 large onion, chopped
2 fresh chorizo sausages, sliced
2 fat garlic cloves, grated
2 tomatoes, blended or skinned and chopped
1 tablespoon tomato puree
200g basmati or other long-grain rice, washed well
400ml chicken stock
1/4-1/2 teaspoon chilli powder


  1. Heat the oil in a non-stick pan. Add the whole spices and cook for 20–30 seconds. Tip in the onion and cook until soft and colouring at the edges, then add the chorizo and cook until the fat runs into the pan. Add the garlic and cook for another minute, or until it smells cooked.
  2. Add the tomatoes, tomato purée, some salt and a splash of water. Cook over a medium-high flame until the tomatoes are cooked and the mixture has completely reduced and thickened, around 10–15 minutes. Add the rice, stir it into the tomatoes and cook for two minutes.
  3. Pour in the stock. Stir well to mix, then taste the water and adjust the seasoning, adding chilli powder to taste. Leave to boil for a few minutes, then reduce the heat to its lowest setting, cover and cook, undisturbed, for eight to 10 minutes. Check after eight minutes. When the grain is cooked and soft, turn off the heat and allow to steam, with the lid on, for another five to 10 minutes. Serve hot.
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