Goan Chorizo Pulao
A vibrant and aromatic one-pot rice dish featuring spicy Goan chorizo sausage cooked with basmati rice, tempered with traditional spices and garnished with fresh herbs. This flavorful dish offers a perfect blend of heat, smokiness, and subtle sweetness, reflecting the coastal flavors of Goa.
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Ingredients
- 150 gramsGoan chorizo sausage
casings removed and sliced or crumbled
- 1 ½ cupsBasmati rice
washed and soaked for 20 minutes
- 1 mediumOnion
thinly sliced
- 4 clovesGarlic cloves
minced
- 1 inch pieceGinger
grated or finely chopped
- 1 smallGreen chili
slit lengthwise
- 1 teaspoonCumin seeds
- 1 smallCinnamon stick
- 3 piecesCloves
- 2 piecesCardamom pods
- 1 largeBay leaf
- 1 mediumTomato
chopped
- 3 cupsWater
- 2 tablespoonsFresh coriander leaves
chopped for garnish
- 1 tablespoonFresh mint leaves
chopped for garnish (optional)
- 2 tablespoonsOil
- 1 teaspoonSalt
adjust to taste
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 20 minutes, then drain and set aside.
Heat oil in a heavy-bottomed pan or pressure cooker over medium heat. Add cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for about 30 seconds until fragrant.
Add the sliced or crumbled Goan chorizo to the pan. Cook for about 5 minutes, stirring occasionally, until the chorizo releases its oils and becomes slightly crispy.
Add the sliced onion, minced garlic, grated ginger, and green chili to the pan. Sauté until the onion turns translucent and soft, about 5-6 minutes.
Add the chopped tomato and cook until it softens and the oil starts to separate from the mixture, about 4-5 minutes.
Add the soaked and drained basmati rice to the pan. Stir gently to mix everything together for 2 minutes.
Pour in 3 cups of water and add salt. Stir once gently. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15-18 minutes, or until the rice is cooked and the water is absorbed. If using a pressure cooker, cook on low flame for about 2 whistles.
Turn off the heat and let the pulao sit covered for 5 minutes to allow the flavors to meld.
Remove the bay leaf and whole spices. Fluff the rice gently with a fork.
Garnish with chopped fresh coriander and mint leaves before serving.
