2 ways to make the perfect Arroz de Galinha…

Are you craving for a nice aromatic chicken pulao? Then, you’ve come to the right place- here you’ll find all you need…

‘Arroz de Galinha’ as it is fondly called at home, back in Goa, is nothing but a very flavours omelette chicken pulao…

Well, there are two ways I cook it… one is the longer but tastier process and the other is aromatic yet simpler to make and is more of like a one pot pulao…

Another difference would be that the first recipe has the chicken boiled with a few spices to make a flavourful and aromatic broth and later shredded to add to the pulao and the rice is cooked in that same broth. However, the next recipe is made with the chicken on the bone which I find quicker to make if your on the go…

To keep it as a very authentic Goan-Portuguese dish,specially if your planning to cook it for an occasion then don’t forget to serve it hot garnished with some black or green olives…



  • Whole chicken- cut into four halves and the skin removed and separately used
  • Whole spices- 5-6 peppercorns, 2 bay leaves, 1 inch cinnamon, 6-7 cloves
  • 1 onion- roughly chopped
  • 1 small carrot- roughly chopped
  • 1 tbsp oil
  • Salt to taste
  • 1ltr water


  • Whole spices- 5-6 peppercorns, 2-3 cloves
  • 1 large onion- finely chopped
  • 3-4 garlic cloves-minced
    2 cups of rice-soaked in water for 10mins
    5 tbsp of oil
    Salt to taste


Marinate the chicken well with salt for atleast 30 mins. Lightly fry all the veggies and spices for a min or two. Add the chicken and water to the pot. Cook until the water reduces to half and the broth is ready… Add salt to taste. Also, add the skin to this broth as well for added flavour.

Don’t forget to wash and soak the rice well for atleast 10mins before cooking..

In a larger pot heat some oil and fry the onion and garlic until it sweats but do not let it burn… add the whole spices too. Then add the rice and cook in the chicken broth until the rice is ready.

Once the chicken from the broth is cooked remove it out. Let it cool for sometime. Shred the chicken and keep aside.

Apply a little salt and pepper and lightly fry it for sometime making the chicken little crisp and keep it aside…

Add the chicken to the ready rice and serve hot…



  • 1 whole chicken cut into small to medium pieces, skin removed, washed, apply salt and keep aside to marinate
  • 3 cups rice washed and soaked in water for 30mins
  • 2 onions, finely chopped
  • 4 cloves of garlic, minced
  • 5 tbsp oil
  • Salt to taste
  • 7 maggi cubes
  • 6-7 peppercorns
  • 5 cloves
  • 1 inch cinnamon stick
  • 1/4 tsp turmeric powder
  • Water as per requirement


In a large pot, add the oil,wholespices, turmeric and garlic and sauté until the rawness of the garlic disappears. Later add the onions and let them sweat well…

Once the onion are done add the chicken fry it for 5 mins on a high flame and add little water if needed…

Then, add the rice, maggi cubes and water just a little above the rice and chicken so that it is covered well with water and let it cook with a covered lid on a low flame until the rice is done…

Serve hot and enjoy!!

Do not forget to tag any recipes using the hashtag #deliciouscravingsatvaniaskitchen

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