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
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.
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.
So here is the recipe, slightly adapted from Gia's recipe - original here
Goan Chorizo Pulao
- Remove the skin of the sausages and break into smaller pieces and keep aside.
- In a heavy bottom large pan add the onions and dry roast them for 2 minutes stirring continuously.
- Add the sausages to the onion and fry. You don't need any oil here as the sausages will leave enough fat
- 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
- 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.
- Serve hot with chilled beer, what ofcourse one can't have Goan food without thinking of beer ;)