This Goan-style dill vegetable pulao (often referred to locally as shepu pulao) is a masterclass in coastal comfort food. While Goa is popular for its seafood, its vegetarian "one-pot" dishes are hidden gems that rely on fresh herbs and precise tempering. Dill is a polarizing herb, people usually either love its punchy, slightly citrusy flavour or find it overwhelming. In a pulao, however, the heat of the cooking and the starch of the basmati rice mellow the herb, turning it into something sophisticated and deeply aromatic. Unlike more heavy, spice-laden biryanis, this pulao celebrates freshness. Brightened by a confetti of colourful vegetables and tempered with mild spices, it is a vibrant, one-pot wonder that is as nourishing as it is flavourful. Whether paired with a cooling raita or a sharp pickle, it is a meal that feels like a warm embrace on a plate.
What sets the Goan preparation apart is the technique of tempering. The dish begins with a "phann" (tempering) of whole spices; typically cloves, cinnamon, cardamoms and peppercorns sautéed in ghee or oil until fragrant. The finely chopped dill is then sautéed with the vegetables, allowing its essential oils to coat the basmati rice grains. This process transforms the sharp, raw scent of dill into a mellow, sweet, and earthy flavour profile that defines the dish. There is something uniquely comforting about a pot of dill pulao, a dish where the humble grain of rice is transformed by the bold, feathery scent of fresh dill.
Beyond its flavour, dill is a nutritional powerhouse that serves as a natural aid for digestion by soothing the stomach and reducing bloating. Packed with Vitamins A and C, it strengthens the immune system and promotes healthy skin and vision, while its high calcium content supports long-term bone density. Rich in antioxidants and flavonoids, this humble herb provides anti-inflammatory benefits, making the shepu pulao as nourishing for the body as it is for the soul.
What sets the Goan preparation apart is the technique of tempering. The dish begins with a "phann" (tempering) of whole spices; typically cloves, cinnamon, cardamoms and peppercorns sautéed in ghee or oil until fragrant. The finely chopped dill is then sautéed with the vegetables, allowing its essential oils to coat the basmati rice grains. This process transforms the sharp, raw scent of dill into a mellow, sweet, and earthy flavour profile that defines the dish. There is something uniquely comforting about a pot of dill pulao, a dish where the humble grain of rice is transformed by the bold, feathery scent of fresh dill.
Beyond its flavour, dill is a nutritional powerhouse that serves as a natural aid for digestion by soothing the stomach and reducing bloating. Packed with Vitamins A and C, it strengthens the immune system and promotes healthy skin and vision, while its high calcium content supports long-term bone density. Rich in antioxidants and flavonoids, this humble herb provides anti-inflammatory benefits, making the shepu pulao as nourishing for the body as it is for the soul.
All content & images are subject to copyright © - 2015
To read click here: Copyright & Privacy Policy
Goan-Style Dill (Shepu) Pulao
(Serves 6 to 8)
Ingredients:
2 cups basmati rice
1 bay leaf
8 whole black peppercorns
6 cloves
4 green cardamoms
2 cinnamon sticks (1.5-inch each)
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
4 large garlic cloves (minced)
1-inch piece of ginger (grated)
3 vegetable maggi cubes (5 gram each)
2 onions (chopped)
1 large tomato (chopped)
2 green chillies (finely chopped)
1 cup green beans (measure of diced small cubes)
1 cup carrots (measure of diced small cubes)
1/2 cup green peas
50 grams dill leaves with tender stems (chopped)
handful fresh coriander leaves for garnishing (chopped)
3 1/2 cups water or vegetable stock
1/4 cup oil
salt
1 cup measure used is 250 ml
Method:
Wash and soak rice in lukewarm water for 30 minutes.
In a large wide bottomed pan, heat the oil, and add cumin seeds along with the bay leaf, peppercorns, cloves, cardamoms and cinnamon sticks. Once the spices have bloomed, stir in the onions and cook until light brown. Incorporate the garlic and ginger and fry until fragrant. Mix in the tomato with turmeric powder and the bouillon cubes ensuring to crush and mix them completely. Once the tomato is soft and pulpy, include the green beans, carrots, and dill, combine well.
Drain out water from the rice without breaking the grains and add to the pan with green peas. Stir well to coat every grain of rice with oil. Add the water or stock, mix well. Sprinkle a little salt. Cover and cook on medium heat until half the liquid is absorbed. Give a gentle mix and cover with the lid.
After few minutes, you will see holes in the rice with very little liquid left at the bottom of the pan. Shut off the flame and close the lid. 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, cooked and separated.
With a fork, gently move the top grains around to moisten them.
Serve pulao hot garnished with chopped coriander leaves.
Note:
To read click here: Copyright & Privacy Policy
Goan-Style Dill (Shepu) Pulao
(Serves 6 to 8)
Ingredients:
2 cups basmati rice
1 bay leaf
8 whole black peppercorns
6 cloves
4 green cardamoms
2 cinnamon sticks (1.5-inch each)
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
4 large garlic cloves (minced)
1-inch piece of ginger (grated)
3 vegetable maggi cubes (5 gram each)
2 onions (chopped)
1 large tomato (chopped)
2 green chillies (finely chopped)
1 cup green beans (measure of diced small cubes)
1 cup carrots (measure of diced small cubes)
1/2 cup green peas
50 grams dill leaves with tender stems (chopped)
handful fresh coriander leaves for garnishing (chopped)
3 1/2 cups water or vegetable stock
1/4 cup oil
salt
1 cup measure used is 250 ml
Method:
Wash and soak rice in lukewarm water for 30 minutes.
In a large wide bottomed pan, heat the oil, and add cumin seeds along with the bay leaf, peppercorns, cloves, cardamoms and cinnamon sticks. Once the spices have bloomed, stir in the onions and cook until light brown. Incorporate the garlic and ginger and fry until fragrant. Mix in the tomato with turmeric powder and the bouillon cubes ensuring to crush and mix them completely. Once the tomato is soft and pulpy, include the green beans, carrots, and dill, combine well.
Drain out water from the rice without breaking the grains and add to the pan with green peas. Stir well to coat every grain of rice with oil. Add the water or stock, mix well. Sprinkle a little salt. Cover and cook on medium heat until half the liquid is absorbed. Give a gentle mix and cover with the lid.
After few minutes, you will see holes in the rice with very little liquid left at the bottom of the pan. Shut off the flame and close the lid. 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, cooked and separated.
With a fork, gently move the top grains around to moisten them.
Serve pulao hot garnished with chopped coriander leaves.
Note:
- The rice to water ratio for every 1 cup of rice is 2 cups of water. I always add 1/2 cup less liquid. The reason being that the rice is soaked for 30 minutes so it does not require the extra 1/2 cup. Total liquid to be used is 3 and 1/2 cups.
- Always use a wide bottomed pan to cook pulao. This gives the rice grains enough room to spread and bloom.
- If desired, pulao can be spiced with a dash of chilli powder, cumin powder, coriander powder, garam masala powder and a sprinkle of lemon juice to balance the flavour.
