The Goan Chorizo Pulao made with the Goan Choris – What would describe it? The standalone pulao, the spicy pork pulao, the Goan Catholic Biryani, the favourite pulao of all Goans, the easiest pulao, the last minute pulao, passion food, nonpareil, sapid, aromatic, smoky, the main that will out shadow any other dish – that’s the Goan Chorizo Pulao. Goans will swear allegiance and others who’ve tasted a well-made Goan Chorizo Pulao would agree. These are the people who will never stop liking or never refuse a plateful of the Goan Chorizo Pulao. Total bliss.
Serves: 4 to 6 Persons
Prep. Time: 10 Mins. + 20 Mins. (soaking of rice)
Cooking Time: 25 to 30 Mins.
[ Standard Measure : 1 cup = 250 ml ]
- Goan Sausage (big sized – remove string) – 12 to 15 (300 to 350 gms)
- Rice (Basmati – see note at the end) – 1 ¾ cups
- Onion (sliced) – 3 medium
- Tomato (deseeded & sliced) – 2 medium
- Green Chillies (deseeded & slit) – 2
- Ginger-Garlic Paste – 1 tsp.
- Cloves – 6
- Cinnamon (broken into bits) – 1 ½ inch
- Cardamom – 2
- Black Pepper Corns – 10
- Stock Cubes (veg.) – 2 small
- White Vinegar (for the rice, see note) – 2 tbsp.
- Oil – 2 tbsp.
- Salt – 1 tsp. or as needed
Step 1: Heat the oil in a vessel and add the peppercorns, cinnamon, cloves and cardamom. Sauté on low heat. When they release their aromas add the sliced onions and sauté for a minute. Next add the sausages and continue sautéing on medium heat till the sausage fat releases oil. (read notes below too)
Step 2: Then add the tomatoes and sauté for another 6 to 8 minutes till soft. Add the ginger-garlic paste and saute for a minute more. Turn off the heat and allow to cool a bit. Use absorbent kitchen towels and soak up some of the excess fat (optional).
Step 3: Drain the soaked rice and add to the pan. Add ½ tsp. turmeric, the crushed stock cubes and place on heat. Sauté gently for a minute on medium heat (so as not to break the grains of rice).
Step 4: Add the green chillies, 3 ¼ cups hot water, 1 tsp. salt and let it come to a boil on high heat. Check for salt and add if required. Cover the vessel with a lid (a lid that does not allow too much steam to escape). Cook on low heat for 10 minutes. The rice should be almost done but do not open the lid. Let the vessel rest for 15 minutes as the rice will cook further in its own steam. Fluff with a fork and serve hot.
- Wash the rice at least 3 times till the water runs clear. Soak in enough water with 2 tbsp. of vinegar for 20 minutes.
- Cut the sausages to separate them. Do not remove the skin.
- I used the big sausages, but you could use the small ones also after removing the string.
- Don’t alter the quantity of the garam masalas as it is the sausages whose flavour have to be the hero in the dish.