Before any of you ask me if you can replace Goan sausages with frozen chicken sausages, I will hit you with a hot dog. No you can’t replace them simply because no other sausages can give you that much flavour and heat. Except maybe, Spanish chorizo (I said, maybe). Any how, the backstory to this dish is that a friend’s girlfriend left some Goan sausages she brought from Mumbai at my place. Friend left for Bangalore for good and I confiscated the sausages. The first time I had Goan sausages or chorizo as they call it, was in Goa a few years ago. It was nothing like a sausage – it was spicy and in small pieces. When I saw these little beads of meat tied together with a thread in the freezer, I wanted to do two things with them – a pulao (never eaten it before) and of course, with eggs.
The pulao turned out fantastic. Most recipes call for tomatoes and I skipped them entirely. I simply wanted onions, sausages and rice with just a little garam masala to come together in one pot. No other distractions. And it was glorious. I don’t know about how ‘authentic’ it is, but it sure tasted great. Also, I’m not one to care about authenticity in food. I’ll leave that to the food snobs of the world. I don’t think anything today is authentic, anyway.
Serves 4 hungry souls
15 mins (only because you have to get the casing off the sausages)
35-40 mins approximately
Goan sausages – 1 cup roughly chopped after releasing them from the casing
Onions – 2 medium sliced + 1 medium sliced to fry and garnish for later
Garlic – 4 cloves finely chopped
Cinnamon – 1 inch stick
Cloves – 1 tsp
Cumin seeds – 1 tsp
Turmeric powder – 1/2 tsp
Garam masala – 3 tsp (I used Shan’s zafrani garam masala because it’s the shizz)
Ghee – 1 tsp
Basmati rice – 1 cup (washed, drained and soaked for 15 mins)
Salt to taste
Coriander leaves to garnish
In a heavy bottomed pan, heat the ghee and drop the cinnamon and cloves in let them warm through.
Onions go in now and saute till they’re soft. Then the garlic goes in.
Add the sausages and saute for 3-4 mins. Or till you see the sausages release the orange tinted fat on the pan.
Now add the turmeric and garam masala. Mix well.
Tip the rice in and give it a good stir. Add 2 cups of water.
Let this come to a bubble on high heat and then lower the heat and cover with a tight lid.
This should take around 25 mins to cook. Once cooked, take the lid off.
Fry onions in oil or ghee till dark brown. Scatter on pulao along with chopped fresh coriander.