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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.
For 4 servings
Prepare Ingredients (15 minutes)
Sauté Aromatics (8 minutes)
Build the Masala Base (5 minutes)
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.
This goan recipe takes 50 minutes to prepare and yields 4 servings. At 652.55 calories per serving with 16.98g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Cook Sausage and Potatoes (5 minutes)
Cook the Pulao (18 minutes)
Rest and Serve (10 minutes)
For a vegetarian version, substitute the sausage with crumbled paneer or firm tofu marinated in a mix of vinegar, paprika, garlic, and spices. Sautéed mushrooms also work well.
Incorporate more vegetables like green peas, diced carrots, or bell peppers. Add them along with the potatoes in step 4.
Use brown basmati rice for added fiber. You will need to increase the water quantity to about 3.5 cups and extend the cooking time accordingly.
The combination of carbohydrates from rice and potatoes provides a substantial source of energy, making this a very hearty and satisfying meal.
The pork sausages are a good source of protein, which is essential for muscle repair, growth, and overall body function.
The dish uses spices like turmeric, which contains curcumin, known for its anti-inflammatory properties, and other aromatics like cloves and cinnamon that have antioxidant benefits.
A typical serving of Goan Sausage Pulao contains approximately 550-650 calories, primarily from the rice, potatoes, and high-fat content of the Goan sausages.
Goan Sausage Pulao is a delicious and indulgent dish, but it is high in calories, fat, and sodium due to the preserved nature of the sausages. It's best enjoyed in moderation as part of a balanced diet.
You can, but it will significantly change the dish's flavor. The authentic taste comes from the specific Goan chorizo, which is cured with vinegar, garlic, and spices. Using Italian sausage or another type will result in a different, though possibly still tasty, rice dish.
Sticky or mushy pulao is usually caused by three things: using too much water, overcooking the rice, or not letting it rest after cooking. Ensure you use the correct rice-to-water ratio (1:2 for pot, 1:1.5 for pressure cooker) and always let it rest for 10 minutes before fluffing.
Yes. Use the 'Sauté' function for steps 2, 3, and 4. Then, add the rice and water, cancel 'Sauté', and pressure cook on 'High' for 5 minutes. Allow for a 10-minute natural pressure release before quick releasing the rest.
This is a one-pot meal, but it pairs wonderfully with a cooling side like cucumber raita (yogurt dip), a simple kachumber salad (chopped onion, tomato, cucumber), or a lemon wedge to squeeze over the top.
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