Recipe for Goan Sausage(Choris) Pulao
Recipe for Goan Sausage(Choris) Pulao
Goan Sausage/Choris Pulao is a favourite at almost all Goan Homes. It is a blend of the famous and flavoursome Goan sausages known as Chevris/Choris/Chourisa and our favourite Yellow Goan Pulao! Be it parties, picnics, or occasions, A nice Big Pot of Goan Sausage Pulao will definitely be spotted on the table. Goan Sausages were Traditionally prepared only in Goa. However, in recent years, where many Goans have moved based to other countries and are unable to source these traditional sausages from Goa, due to various constraints and challenges, they have started 'making' The Traditional Goan Sausages in their country of residence! What a brilliant Idea I thought!! Like, why should only Goa have all the fun, right?? 😄So, very recently, I made friends with this extremely sweet & kind lady named Muriel Marshall, through a Global Goan Food Group on one of the Social Media websites. She's Goan, has been living in Perth, Australia and has been making and selling Goan Sausages since 25 ! Yes, that's right! 25years! So she happened to send me a packet for me to taste. My husband and I were left speechless at the taste and quality of the Sausages! I decided to make my favourite Choris Pulao with the Sausages that she had sent me. So here's the recipe! Dedicating this post to my new found Goan friend from Perth, Muriel😊
Ingredients
- 3 Cups (approx 1/2kg) Long Grain Basmati Rice
- 300 Gms Goan Sausages(Skin and thread off & cut into 1 inch pieces. If they are bead sausages, then no need to cut them into pieces)
- 4-6 Green Cardamom
- 4-6 Cloves
- 4-6 Pepper Corns
- 5-6" Cinnamon sticks
- 4-6 Dried Bay leaves
- 2 Tbsp Pure Ghee or Oil
- 2 Medium Sized Onions(sliced)
- 1 Medium Sized Tomato(chopped fine)
- 2 Green Chillies(chopped fine)
- 6 Veg Stock Bouillon Cubes(approx 36 gms)
- 1 Tsp Sugar
- 1/2 Ts Turmeric Powder
- 1/2 Tsp Salt
- 6 Cup Room Temperature Water
Instructions
- Before keeping everything ready for the Pulao, Very Gently, Wash the Rice in a bowl until the water runs clear and soak the rice in Water(It will take about 20 minutes or so)
- In a large vessel, add 2 tbspn Ghee and place it on medium flameNote:- Larger and Wider the vessel, better the quality of the pulao. The reason why Pulao becomes sticky and lumpy is because we tend to make large quantities in small vessels and the rice grains do not get enough room to fluff up well.
- Once the Ghee turns hot, add the whole spices – Pepper corns, Cloves, Connamon, Green Cardamom and Bay leaves and cover the vessel with a lidNote:- Whole spices tend to splatter in hot oil. So, its always safer to put a lid on
- After the whole spices start to release its aroma, add the chopped Goan Sausages, Onions, Tomatoes and Chillies, stir well and put the lid on
- After about 10-15 minutes or so, drain off all the water completely from the rice and add it into the Pulao vessel
- Add 6 cups of water, 6 Bouillon cubes(36 gms) 1 tspn sugar, 1/2 tspn salt and 1/2 tspn Turmeric powder Note:- Always use the same cup for measuring the rice and water. I always make Pulao with 1:2 ratio. 1 cup rice and 2 cups water. Also, the rice and cubes ratio is always 1:2 i.e. 1 cup rice and 2 Buoillon cubes(12 gms)
- Now with the back of a fork, very gently give it just 2-3 stirs and cover the vessel with a lid and increase the flame to highNote:- The other secret to keep your rice grains long is to not disturb the rice by stirring it rigorously or stirring it too many times
- Let the pulao cook until all the water has evaporated. Note:- Do not stir the Pulao at all. Also, do not keep opening the vessel to check if the water has evaporatedYou can open it once after 10 minutesand Then maybe after another 10 minutes or so. You can check once with the help of a spoon, from the sides, if the water has evaporated.
- If there is no more water left, turn off the flame and take the Vessel off the burner and keep it on the kitchen platform with the lid closed
- After 10 minutes, open the vessel and keep the lid ajar(slightly open) for the next 20 minutes or so
- And then it's time for you to dig into your Pot full of that extremely flavoursome Goan Sausage Pulao.
