Goan Sausage Pulao

This Goan chorizo flavoured pulao is a fragrant one pot meal made out of rice and spicy goan sausages. Perfect accompanied by some salad for Sunday lunch when you don’t want to spend too much time slaving over the stove. The goan sausages can be replaced with any other kind of sausage and made as spicy or mild as you like. You could also add veggies like fresh peas and/or finely diced carrots to make it  a more nutritious meal.

Ingredients

2 cups basmati rice (rinsed, soaked for 1/2 an hour and then drained)

4 cups hot water

25-30 Goan  sausages, casing and string removed

2 medium onions – finely diced

2 medium tomatoes – finely diced

1/4 teaspoon turmeric powder

1-2 Maggi cubes (Chicken flavour) to taste

1 tsp. red chili flakes/ 2-3 green chilies, split lengthwise

4-6 garlic cloves finely chopped

salt to taste

1 tbsp oil

Whole spices- 4 cloves, 1 inch cinnamon piece, 6 peppercorns, 2 bay leaves

Coriander leaves to garnish

1/2 Lime

Method

Heat the oil in the pan, add the onion and fry them till they become soft and translucent, then add the. Garlic, cloves, peppercorns, bay leaves and cinnamon  until they release their aroma. Add the tomatoes, sausage pieces, green chillies/chili flakes and turmeric powder. Saute till the tomatoes become soft. Add the rice and  fry, stirring occasionally till it starts browning lightly. Add  the hot water, Maggi cubes and salt to taste, stir once, wait till it starts boiling, cover the pan, reduce the flame and let it cook for 10 to 15 minutes till rice is done and liquid has evaporated. Remove the pan from the flame and let it sit covered for another couple of minutes. Serve garnished with some coriander and some lime juice.

For a special touch you can soak the goan sausages in 2 tbsps of  feni before adding to the pulao. This adds a heady aroma to the pulao.