It’s the peak of summer and the dreadful heat is sapping us of all our energy. Everyone is feeling dreary and listless, especially if they have to spend the rest of May stuck in town. The beginning of May, marks the mass exodus of families from Mumbai to embark on their summer holidays – more than often to places with more bearable temperatures. Since I have to stick out the rest of May in Mumbai, my only saving grace is mini (mental) vacations with the food I create.
I always seek comfort in creating dishes from past vacations and basking in their comfort and glow. This particular Goan Sausage Pulao recipe is reminiscent of all the amazing Goan sausages we ate, and brought back from our previous trip to Goa. It lets the aromatic and smoky sausages take centre stage. The underlying hint of earthy spices, gives the dish several layers of flavors. Cooking the rice in the same pot ensures that each grain soaks up all the delicious flavors of the cured sausages. If you can’t find Goan sausages you can make the same with Spanish chorizo links. It’s a simple, earthy and comforting one-pot dish. Having just one pot to scrub, doesn’t retract from the afterglow of that mini-vacation.
Go ahead take a break from the heat and bask in the flavours of Goa (or maybe even Spain). Let the meals you create tide you through this heat, and on until your next vacation!
Goan Sausage Pulao (Chorizo Pulao) Recip
Yield: 3-4 servings
Time: 40 minutes
1 teaspoon vegetable oil
5 whole black peppercorns
1 bay leaf
3 whole green cardmom, bruised
¾ cup red onion, diced
1 tablespoon garlic, minced
1 green chilli, slit down the middle (optional)
2 medium tomatoes, diced
250 grams Goan sausage/Spanish Chorizo links, removed from casing and diced
salt to taste (see note)
¼ teaspoon turmeric powder
1 cup Basmati rice
2 cups water
1 tablespoon cilantro, chopped
1 tablespoon scallion greans, chopped
- Goan and Spanish sausages are all quite salty. So make sure you taste along, while salting the dish.
- Heat the oil on medium heat, in a medium non-stick skillet that has a tight fitting lid. To this add the peppercorns, bay leaf, cloves and cardamom. Cook all these spices for 1-2 minutes till you can get their aromas.
- Now add the onion, garlic and green chilli and cook everything till the onions are soft and translucent.
- Add the tomatoes along with the salt and turmeric and cook till the tomatoes are soft.
- Add in the Goan sausages and cook till they release their oil and are fully cooked through.
- Add the rice and toast it for a minute along with all the other inegedients in the skillet. Add the water and bring it to a boil. Reduce the heat to low and cover till the rice is fully cooked and all the water is absorbed.
- Garnish with coriander and serve warm.