Goan Chorizo Pulao
Recipes with Goan Chorizo
Rice cooked in chorizo fat. The sausage goes into the pot first, renders its red spiced oil, and then the rice cooks in that. Every grain turns pink-orange and carries the flavour of the curing spices. A one-pot lunch that needs nothing alongside it except a cold beer or a glass of feni.
Prep Time
10 min
Cook Time
30 min
Servings
4
Difficulty
Easy
Ingredients
- 250g Goan chorizo, casings removed and crumbled
- 2 cups basmati or long-grain rice, washed
- 1 large onion, finely sliced
- 4 garlic cloves, minced
- 2 tomatoes, chopped
- 1 green chilli, slit
- 1 tsp cumin seeds
- 3 cups water or light chicken stock
- Salt to taste
- Fresh coriander to finish
Steps
Heat a heavy pot over medium heat. Add the crumbled chorizo and cook for 5-6 minutes, stirring. No oil needed. The sausage renders a pool of red spiced fat.
Add the cumin seeds, let them crackle for 30 seconds, then add the sliced onion. Fry in the chorizo fat for 8-10 minutes until the onion is soft and starting to brown.
Add the garlic and green chilli, cook for 1 minute. Add the tomatoes and cook until they break down, about 4 minutes.
Add the washed rice to the pot and stir to coat every grain in the red fat. Pour in the water or stock, add salt, and bring to a boil.
Reduce to the lowest heat, cover tightly, and cook for 15 minutes. Turn off the heat and let the rice steam undisturbed for 5 more minutes. Fluff with a fork and finish with fresh coriander.
Tips
The rice cooks in exactly the fat the chorizo leaves behind, so use a pot wide enough that the fat spreads across the base. If the chorizo is very lean, add a tablespoon of coconut oil at the onion stage. Leftover pulao reheats well with a splash of water in a covered pan.