It’s not just the beaches it’s also the sun
It’s not about the tan; it’s about the fun.
That makes Goa holidays a memorable one.
Just back home from our beautiful holiday & I’m already missing Goa 🙈
Brought back awesome memories & delicious flavors of Goa along with me. For lunch I made Goan Sausage Pulao also known as Choris Pulao😋
(Note to non-vegetarians (especially pork meat lovers): Trust me, this is one Goan dish that’s soooo flavorful – You. Just. Can’t. Miss.)
This rice meat preparation is a one pot meal -quick, easy & super delicious!
The love of every Goan, Pork Sausages or Choris (Called in Konkani) is pork marinated with fantabulous spices & a food item you’re guaranteed to find in every Goan kitchen 😉
Given its versatile flavor, it can be used in so many ways. One being my absolute fav choris pulao 😋😋
And oh! Yeah, I can proudly say I make killer Goan sausage pulao 😎 My kids, hubby & friends would vouch for it. 😉
So, here’s my take on this awesome Goan dish 👇🏻
In a pan heat a little ghee & add the spices.
Then add the onions and ginger garlic paste and fry the onions till they are well browned.
Next, add tomatoes, chopped coriander and Goan sausages. Let this mixture cook well.
When you add the choris & all the powders to the onion mixture, at the same time soak the rice & keep side.
Wash the rice well until the water is clear.
Once the sausages are almost cooked.
Drain the water from the rice, add it to the pan & mix well but gently.
Add 8 cups of water, Maggie cubes (optional) & salt (mixture should taste a little salty like the sea) & let it come to a rolling boil.
Once it’s boiling cover with a lid & slow down the flame to medium & let the water evaporate. *Don’t keep opening the lid.*
After about 15 minutes, open the lid & fluff the rice using a fork.
Cover & let the remaining liquid get absorbed by the rice.
Once done, garnish with chopped green coriander & crispy fried sausages (For crispy fried sausages: Just boil the sausages in a little water & let it fry in its own oil).
Ingredients
Directions
In a pan heat a little ghee & add the spices.
Then add the onions and ginger garlic paste and fry the onions till they are well browned.
Next, add tomatoes, chopped coriander and Goan sausages. Let this mixture cook well.
When you add the choris & all the powders to the onion mixture, at the same time soak the rice & keep side.
Wash the rice well until the water is clear.
Once the sausages are almost cooked.
Drain the water from the rice, add it to the pan & mix well but gently.
Add 8 cups of water, Maggie cubes (optional) & salt (mixture should taste a little salty like the sea) & let it come to a rolling boil.
Once it’s boiling cover with a lid & slow down the flame to medium & let the water evaporate. *Don’t keep opening the lid.*
After about 15 minutes, open the lid & fluff the rice using a fork.
Cover & let the remaining liquid get absorbed by the rice.
Once done, garnish with chopped green coriander & crispy fried sausages (For crispy fried sausages: Just boil the sausages in a little water & let it fry in its own oil).
