Goan Chorizo Pulao

I was first introduced to Goa Chorizo after I moved to Bangalore several years ago and made my first adult independent Goa trip. Like I have mentioned before, I grew up in a primarily vegetarian household. With parents who were very safe and non experimental with food. So inspite of the fact that I had gone to Goa with them more than once, the food we eat there was mainly north indian with may be a fish curry thrown in here and there

Goan Chorizo Pulao

Then like all respectable adults do, I made a trip to Goa with friends and that trip was all about Fenny, Beer and local food among other things that must not be mentioned on the blog.

Goan Chorizo Pulao

Among the things I discovered on that trip and the one that continues to be a favorite from that time is the Goan Chorizo, the smoky flavour that I love as it is or in my rice. I would order this and the Chorizo Pao everytime I visit Goa. I tried replicating the dish but somehow it would never hit the spot until I read this recipe from Gia and realised how easy actually it is.

Goan Chorizo Pulao

So here is the recipe, slightly adapted from Gia's recipe - original
here
I was first introduced to Goa Chorizo after I moved to Bangalore several years ago and made my first adult independent Goa trip. Like I have mentioned before, I grew up in a primarily vegetarian household. With parents who were very safe and non experimental with food. So inspite of the fact that I ...

Goan Chorizo Pulao

Summary

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  • Coursemain course
  • Cuisinegoan
  • Yield6 servings 6 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M

Ingredients

Basmati Rice
3 cups
Goan Chorizo Sausage
500 grams
Medium onions sliced
6
Warm water
6 cups of

Steps

  1. Remove the skin of the sausages and break into smaller pieces and keep aside.
  2. In a heavy bottom large pan add the onions and dry roast them for 2 minutes stirring continuously.
  3. Add the sausages to the onion and fry. You don't need any oil here as the sausages will leave enough fat
  4. On medium flame, Sauté till the onion is nicely browned and soft. Keep stirring. This will take about 10 minutes or so. Be patient here
  5. When the oil starts to seperate, add the rice and do a quick sautee for a minute. Add 6 cups of warm water and bring to boil. Reduce the flame, cover and let it simmer till the rice is done. This should take about 7-8 minutes.
  6. Serve hot with chilled beer, what ofcourse one can't have Goan food without thinking of beer ;)
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