A Gentle Goan Pulav with Cashew and Squash Resi for Home Cooks

Goan pulav carries the salt-tinged memory of the Konkan coast, where long-grain rice is steamed with toasted whole spices, fried onions and a handful of sweet cashews. The addition of squash resi — a thin, fragrant curry made with pumpkin and coconut — turns the dish into something that feels both celebratory and homely. For Australian home cooks, the combination offers a way to bring coastal Indian flavours to weeknight dinners without chasing hard-to-find ingredients across the suburbs.

In cities such as Brisbane or Adelaide, where weekend farmers markets often pop up in town parks, it is easy to pick up fresh curry leaves, ginger and a small wedge of pumpkin. The gentle sweetness of squash balances the warmth of a Goan masala, while cashews add richness without needing cream. The result is a one-pot meal that travels well and rewards anyone who enjoys slow, fragrant cooking.

Roots of the Coastal Rice Tradition

Pulav reached Goa through centuries of trade along the Arabian Sea, layered with Persian, Portuguese and Konkani influences. Long-grained rice was already part of everyday coastal cooking, and the technique of layering par-boiled grains with fried aromatics became a Sunday staple. Families would prepare a large pot on weekends, then offer it alongside whichever vegetable, dal or fish dish had been prepared that morning.

The squash element reflects the Portuguese love of New World crops. Pumpkin and other gourds found their way into Goan kitchen plots, and cooks began pairing them with grated coconut, tamarind and toasted chillies to make a thin, soupy curry called resi. When poured over warm pulav, the curry seeps into the grains, lifting the dish into something brighter and more balanced than plain rice with sides.

Squash Resi and the Magic of Cashews

Squash resi is built on three quiet pillars: soft-cooked pumpkin or butternut, freshly grated coconut and a light tempering of mustard seeds, curry leaves and dried red chilli. The curry should be loose enough to flow, almost like a sauce, but thick enough to cling to a spoon. Coconut milk can be added for body, though many traditional versions simply simmer the squash with grated coconut and water until it breaks down naturally.

Cashews belong in the pulav itself, fried briefly in ghee or coconut oil until they turn pale gold. Their job is to add buttery crunch and a mellow sweetness that flatters the warm notes of clove, cinnamon and star anise. Australian-grown cashews are available through bulk bins at stores like Harris Farm, while South Asian grocers in suburbs such as Parramatta or Footscray often stock whole raw kernels at a fair price.

Sourcing Spices in the Australian Market

Strict biosecurity rules mean travellers cannot bring loose masalas back from overseas, and imported spice blends must meet the standards set by Food Standards Australia New Zealand. This makes Australian pantry brands essential. Pre-blended Goan masala is sold online and in Indian grocery shops in Sydney's Harris Park or Melbourne's Dandenong area, where families from Goa have built a steady trade for decades.

For cooks who prefer to mix their own, metric measurements and easy-to-source ingredients keep things simple. Whole spices — green cardamom, cinnamon quills, cloves and star anise — keep well in airtight jars for months. Smaller Indian grocers or weekend markets in places like Fremantle or Newcastle often have higher turnover and stronger aroma. A jar of pre-made Goan masala from Goan Flavour offers a reliable shortcut for anyone new to the cuisine.

Cooking the Pulav Step by Step

Begin by rinsing 400 g of basmati until the water runs clear, then soak it for twenty minutes. Meanwhile, fry a sliced onion in coconut oil until golden, add whole spices and a tablespoon of Goan masala, then tip in the drained rice and gently coat each grain. Pour over hot water — typically a 1:1.5 ratio for a soft, separate texture — cover with a tight lid and steam on the lowest heat for fifteen minutes.

While the rice rests, prepare the squash resi. Cook 500 g of peeled pumpkin in a little water until just tender. Add grated coconut, a slit green chilli, a small piece of jaggery and a splash of tamarind water, then simmer until the mixture loosens into a thick curry. Temper mustard seeds, curry leaves and a pinch of hing in coconut oil and pour over the squash. Spoon the resi generously over the cooked rice, scatter the fried cashews and serve from the pot.

Pairing with Sides and Drinks

A simple salad of sliced cucumber, shallot and lime works well alongside the rich rice. A small bowl of chilled yoghurt, seasoned with salt and crushed pepper, adds welcome tang. For a weekend gathering, pair the pulav with grilled fish brushed with lemon and chilli, or with a hard-boiled egg sprinkled with black salt. The dish fits easily into Australian summer dining, when outdoor plates tend to be colourful and slightly cool.

Drinks matter too. A chilled glass of riesling from the Barossa or Adelaide Hills brings out the floral notes of the rice. For a non-alcoholic option, iced kokum sharbat — made by steeping dried kokum in warm water with jaggery and a pinch of salt — keeps the coastal theme going. A pot of masala chai served warm at the end of the meal rounds things off gently.

Storing, Reheating and Sharing

Leftover pulav keeps well in the fridge for up to three days in a sealed box. Sprinkle a tablespoon of water over the rice before reheating in a covered pan over low heat, or warm individual portions in a microwave. The squash curry thickens as it cools, so loosen it with a splash of hot water before serving. Cashews lose their snap once stored, so keep a small jar of fresh fried nuts on the side.

Freezing works for both components. Portion the rice flat in freezer bags, press out the air, and label with the date. The resi freezes well in small containers for up to two months. Defrost overnight in the fridge and refresh on the stove with a little water. Whether packed into lunch tins for work or served at a relaxed weekend brunch, the dish travels with grace and rarely disappoints.

Smart Tweaks for Your Pantry

Toast a teaspoon of fennel seeds with the whole spices for a softer finish that suits children.
Swap pumpkin for sweet potato or Kent pumpkin, both common at suburban Australian greengrocers.
Add a handful of peas or diced green beans during the last five minutes of steaming for extra colour.
Use ghee instead of coconut oil when serving the dish with grilled meats, for a richer flavour.
Stir leftover roast vegetables through the rice the next day to turn leftovers into a fresh meal.