mearl223 On September - 28 - 2011

Sausage Pulav

Sausage Pulav is a speciality of Goa, but since I don’t eat Pork, I made it with beef sausage with 10% pork & it came out quite good. You can make it with plain pork, beef, chicken, turkey or even vegan tofu sausages.



PrepTime 2mins – Serves 4 – CookTime 20mins

2 cups white rice – basmati, long grain – washed and drained.
4 cups water
300g sausages – chopped into 1/2″ thick coins (In Goa, we use pork sausages)
1 large onion – chopped
1 large ripe tomato – chopped
3 tbsp oil or ghee
1 tbsp garlic-ginger
1 maggi cube
1/4 tsp haldi / turmeric pwd
1/4 tsp red chilli pwd
1 tsp corinadar pwd
salt to taste
2-3 tbsp vinegarwhole garam masala:-
2 cardamoms
1″ cinnamon stick
2-3 bay leaves
2-3 cloves
6 pepper corns
chopped coriander & lemon wedges for garnish

Cooking Instructions:
Heat oil/ghee in a deep non-stick vessel.
Set the water to boil in another vessel.
Add whole spices (garam masala) & fry till it splutters on medium heat.
Add the onions & fry till light brown.
Add the g-g paste & some salt and fry well for a minute.
Add the tomatoes & cook until water separates from the cooking masala.
Add the chopped sausage and the dry powdered spices. Fry well, tossing around & evenly coating the sausage pieces with the masala. Cook for 1 minute.
Add the drained rice & maggi cube. Fry well for a minute, tossing around gently to coat rice well.
Add the boiling water & let it dry up on high heat to reach the level of the rice. Then simmer, cover & cook until the rice grains are well cooked.
Add vinegar to taste, cover & toss.
Garnish with chopped fresh coriander & lemon wedges.

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