Goan Sausage Pulao

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
  • Cloves-2
  • Cinnamon-2
  • Star anise-2
  • Bayleaves-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.

Chefs tips:

  • 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,



4 Comments Add yours

  1. dollyrachel says:

    After the 10 min simmer you switch off?


    1. Rose says:

      Yes and open at the time of serving – fluff it up with a fork and serve hot – let me know .


    1. Rose says:

      Tastes great too! Do try it out !


Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s