A trip to the beach can cure you of a bad mood and so can Goan food. Goa’s got everything – sun, sand, beach and above all irresistible food. It is addictive ! Pork sorpotel, Prawn balchao, Bebinka – well known dishes all over the world and relished by all. There is a lot of similarity between Goan food and Portugese cuisine – perhaps it’s because of the Portugese inhabitants who stayed in Goa for over 450 years.
In Chennai, a couple of years back we had a restaurant named Goa Portugesa – the only place in town that served authentic Goan food. As a family we used to frequent the place often and were regular diners – trying out new dishes at every visit – happy and contented every time ! For reasons unknown they closed down two years back. We miss you!
It is no wonder then that when I happened to come across this old recipe in one of my diaries – I marked it out and tried it a couple of times, tweaking it every time to get a tasty Pulao you could make in a jiffy! It’s delicious and as my daughter and niece would agree whole heartedly – it’s a meal by itself, you really do not need any accompaniment!
Sharing a very tasty Pulao recipe with Goan sausages –
- 1 and 1/2 cup sausages ( cut round)- pork/ chicken
- Chicken stock – 1 cup ( 1 cube dissolved in 1 cup of water)
- Hot water -1 cup
- Star anise-2
- Spring onions -1 small bunch chopped
- Celery – 1 big stalk chopped
- Onions -2 medium (sliced lengthwise)
- Basmati rice -1 cup (soaked for 20 minutes and drained)
- Ginger- garlic paste -1 tbsp
- Green chilli slit -5
- Capsicum -1 diced
- Oil- 2tbsp
- Ghee- 3 tbsp
- Cut sausages in thick rounds and in a non- stick pan fry the sausages till brown in as little oil as possible. Remove.
- In the same oil, add ghee and add the whole spices. Fry well.
- Add sliced onions and fry till light brown. Add ginger – garlic paste and fry well.
- Add chopped spring onions, slit green chillies, diced capsicum and chopped celery. Fry well.
- Add chicken stock and hot water and bring to a boil.
- Add a little salt .
- Add rice, fried sausages and simmer for 10 minutes.
- Cover and keep for half an hour.
- Fluff up the rice with a fork, sprinkle with chopped spring onion and serve hot.
- Sausages have to be washed before frying them in oil.
- Fresh parsley can be added to enhance the flavour of the Pulao.
- If chicken stock is not available, use hot water instead.
- Different colours if capsicum can be added to make the dish more colourful.
- Be careful while doing salt as sausages do have a high salt content.
- Serves 2-3.
“The most indispensable ingredient of all home cooking: love for those you are cooking for.” -Sophia Loren
Till my next post,