A spicy and tangy one-pot rice dish packed with the robust flavors of Goan chorizo, potatoes, and aromatic spices. This comforting pulao is a beloved classic from Goa, perfect for a hearty and flavorful meal.
Prep20 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 serving
652cal
17gprotein
83gcarbs
Ingredients
1.5 cup Basmati Rice (Wash until water runs clear, then soak for 30 minutes.)
250 g Goan Sausages (Also known as Goan Chorizo. Remove casing and crumble the meat.)
2 medium Potato (Peeled and cut into 1-inch cubes.)
2 medium Onion (Thinly sliced.)
2 medium Tomato (Finely chopped.)
1.5 tbsp Ginger-Garlic Paste
2 whole Green Chili (Slit lengthwise.)
2 tbsp Vegetable Oil (Or use the fat rendered from the sausages.)
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
Flavorful Goan Sausage Pulao, an aromatic and energy-giving meal that's quick to make.
This goan dish is perfect for dinner. With 742.0899999999999 calories and 21.93g of protein per serving, it's a nutritious choice for your meal plan.
26gfat
Cinnamon Stick
4 whole Cloves
3 pods Green Cardamom
1 whole Bay Leaf
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust based on the spiciness of the sausages.)
0.5 tsp Salt (Goan sausages are very salty, taste before adding more.)
3 cups Water (Use 2.25 cups for a pressure cooker.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
Instructions
1
Prepare Ingredients (15 minutes)
Wash the basmati rice under running water until it runs clear. Soak in plenty of water for 30 minutes, then drain completely.
While the rice soaks, peel and cube the potatoes, thinly slice the onions, and chop the tomatoes.
Remove the casing from the Goan sausages and crumble the meat into small pieces.
2
Sauté Aromatics (8 minutes)
Heat oil in a heavy-bottomed pot or pressure cooker over medium heat.
Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for about 45 seconds until they become fragrant.
Add the sliced onions and sauté for 6-7 minutes, stirring occasionally, until they turn soft and golden brown.
3
Build the Masala Base (5 minutes)
Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 3-4 minutes until they soften and become mushy.
Add the turmeric powder and red chili powder. Mix well and cook for another minute.
4
Cook Sausage and Potatoes (5 minutes)
Add the crumbled Goan sausage to the pot. Sauté for 3-4 minutes, breaking it up with a spoon. The sausage will release its flavorful, spicy oil.
Add the cubed potatoes and mix well to coat them in the masala and sausage fat. Cook for another 2 minutes.
5
Cook the Pulao (18 minutes)
Add the drained basmati rice to the pot. Gently stir for 1 minute to toast the grains and coat them with the masala, being careful not to break them.
Pour in the water and add salt. Stir gently to combine. Bring the mixture to a rolling boil.
**For Pot Method:** Reduce heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes until all water is absorbed and rice is cooked.
**For Pressure Cooker Method:** Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
6
Rest and Serve (10 minutes)
Once cooked, keep the pot covered and let the pulao rest for at least 10 minutes. This step is crucial for fluffy rice.
Open the lid and gently fluff the pulao with a fork to separate the grains.
Garnish with freshly chopped coriander leaves and serve hot with a side of cooling cucumber raita or a simple salad.
90cal
5gprotein
9gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
