Chorizo Pulao (goan Pork Sausage Pulao)

A very special flavor, a flavor that you learn to acquire over a long period. Goan pork sausages were our only access to pork in our growing years in Middle East. Because pork was banned in the Middle East, our Goan friends who sneaked in these sausages shared them with us and that is how I was introduced to this sausage. These sausages are very tangy. It is available in most cold storage in Bangalore. This one pot meal is easy if you can source these sausages.

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Teena Augustine's Secret Indian Recipe !

Preparation Time: 
40 Min
Cooking Time: 
25 Min


Goan Pork Sausages- 200 g
Onions- 2
Chili flakes- 1 tsp
Salt- to taste
Oil- 5 tsp
Water- 2 cups
Chopped coriander leaves- 1 cup
Basmati Rice- 1 cup
Remove the pork sausage off the casing. Heat 2 tsp oil in a pan and fry the sausage chopped into pieces.
Drain the fried sausage and set aside.
Cook 1 cup of rice with 2 cups of water. Do not pressure cook the rice.
Under cook the rice and drain it after 8 minutes of boiling. Pour cold water over the rice in a colander to prevent it from cooking further.
In the same pan used for frying the sausage, add the remaining 3 tsp oil and saute the diced onions.
When the onions are brown add the tomatoes and chili flakes. Lower the flame so that the chili flakes do not burn.
Now add the fried sausage pieces back into the same pan followed by the rice. Toss the rice and sausage every 2-3 minutes and cook the rice and sausage like this for 10 minutes.
Add salt and give the rice a final toss. Add chopped coriander leaves and serve the rice.
This rice requires no sides, it is complete in itself. But if you want a side dish choose something non tangy, I would go for stir fried vegetables.