Goan Chorizo Pulao – a easy and delicious dish to make with those Chorizo sitting in your fridge. Not that one can ever enough of them on their own, but this pulao is definitely out of the world!
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 despite 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. And then I discovered this 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.
Among the things I discovered on that trip and the one that continues to be a favorite from that time, is the Goan Chorizo. That smoky flavour that I love as it is or in my rice. I would order this and the Chorizo Pao, every time I visited Goa. I tried replicating the dish but somehow it would never hit the spot until I read this recipe from Gia and realized how easy actually it is.
I love the flavors of Goa. Whether it is the simple fish curry or the Xacuti (which I turned to Xacuti buns!), the Portuguese influence on the food is pretty evident. And honestly, when the flavors of the coastal part of India meet with that of Europe, you sure have a winner in hand! Now before you think I am getting all poetic about food, here is the recipe of the Goan Chorizo Pulao, slightly adapted from Gia’s recipe – original here
Goan Chorizo Pulao
- 3 cups basmati rice
- 500 grams Chorizo Sausage Goan
- 6 onions medium sliced
- 6 cups water warm
- 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, saute 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 because no Goan food is complete without some beer!