Quick rice dishes like khichdi or pulao can be made easily when nothing else comes to mind or there’s no time to make something extensive. For Goan households, it is chorizo pulao. The rice meal dates back to centuries ago, and it has been a staple meal for generations after generations. If you are wondering what is chorizo, it is a name given to Goa-special pork sausages that are strung together with a thread and are purchased in bulk by the people there.
Here’s a fun fact about chorizo you should know. If your refrigerator is always stocked with paneer brick for any time cooking, people in Goa make sure to have Goan pork chorizo pulao at home at all times. That’s because it’s not just pulao that you can make with these sausages, there’s much more you can do with the flavorful pickled pork that is well marinated, sun-dried and smoked with a range of spices. Chorizo is already full of flavors so even if you don’t add much to your meal, it will still taste good.
Now, without making you wait any further, we will share the recipe of authentic Goan pork chorizo pulao, which you’ll also love after trying it once.
1 cup Basmati Rice
2 Potatoes (Chopped into small cubes)
200 gms Pork Sausages
4 tbsp Oil
1 Bay Leaf
1 Piece Cinnamon Stick
2 Green Cardamom
¼ tsp Cumin Seeds
1 Large Onion (Chopped)
3 Green Chillies (Chopped)
2 Sprigs Curry Leaves
1 tbsp Coriander Stems (Finely Chopped)
1 tbsp Ginger Garlic Paste
1 Large Tomato (Chopped)
To Taste Salt
½ tsp Turmeric Powder
½ tsp Black Pepper Powder
½ tsp Cumin Powder
½ tsp Everest Kitchen King Masala
3 tbsp Coriander Leaves (Chopped)
2 cups Water
Wash the rice until the water runs clear. Soak in freshwater for 10 to 15 minutes. After the set time, drain out the water and set it aside.
Wash, peel and cut the potatoes into small cubes. Heat oil in a non-stick pan and fry the cubed potatoes until golden brown in colour. Remove on a plate and set aside.
Open the packet containing the Goa pork sausages. Discard the sausage casing and take out the meat onto a plate and set it aside.
To the same oil in which the potatoes were fried add cumin seeds, bay leaf, cardamom, cinnamon and cloves and allow it to sizzle for a few seconds. Add the chopped onions and saute on medium flame until they turn translucent.
Add the curry leaves and the chopped green chillies and coriander stems and saute for a minute or two. Add ginger-garlic paste and saute till the raw smell leaves.
Next, add the chopped tomatoes and salt and saute until the tomatoes are soft. Add turmeric powder, black pepper powder, cumin powder and Everest kitchen king masala and saute on low flame for a minute. (Adding spices is optional)
Now add the sausage meat. Mix it well and cover and cook on low flame for 8 to10 minutes. The sausage meat will release its own oil.
Add the soaked and drained raw rice, fried potatoes and chopped coriander leaves and saute until well combined.
Add water and allow it to come to a boil on a high flame. When it starts boiling, reduce the flame to low and cover and cook for 12 to 15 minutes. When done, turn off the flame and keep covered for another 5 minutes.
Fluff it up gently with a fork.
Spicy, aromatic, intensely flavoured and truly irresistible Goan Sausage Pulao is ready. Serve it hot for lunch or dinner.