Goan chorizo pulao 🍛

I have been eating Goan chorizo all my life- as a marinade for a chicken, sautéed with vegetables or in a gravy, accompanied with a pao or even dal and rice.

But i was only recently introduced to the chorizo pulao!! There are a good number of pulao recipes that were passed down to me, by my mum and grandmum. But not once have I tried this beauty.

Nevertheless, better late than never! So here is it, a staple comfort food in my life and now my mums and grand mums life as well, thanks to my friend Clyde Saldanha.

I leant this dish from Clyde during our stay in London and it holds a lot of lovely memories around potluck’s we hosted at each other’s places. A lot of good food and even better chats about home and life!



• Basmati Rice(200gms)

• 30 beads homemade or good quality Goan Sausages

• Onions( 2 – chopped into chunks)

• Red Tomatoes (1- finely chopped)

• Garlic(8 cloves-finely chopped or whole)

• Carrots(2- chopped into chunks)

• Green beans(a handful- chopped into 1 inch pieces)

• Potatoes(2- chopped into chunks)

• Green Chillies (3 slit)

• Salt to taste

• Water as required

• Whole Spices: 5 Cloves, 5 Peppercorns, 2 inch piece Cinnamon Stick, 2 Green Cardamom, 2 Bay Leaves


1. Clean & wash the basmati rice till the water runs clear. Drain completely & keep aside.

2. Separate the meat of the Goan chorizo from the casing and transfer the sausage meat in a bowl to be used later.

3. Heat oil in the rice cooker and when hot, fry the whole spices until they crackle & splutter.

4. Add the onion, garlic, slit green chillies, and vegetables(except for the potatoes). Sauté for a few seconds.

5. Add the tomatoes & cook till soft.

6. Toss in the sausage meat & fry on low heat for 2mins.

7. Add in the soaked rice & sauté gently till the rice is well fried and coated in the cooked masala.

8. Add sufficient water or about an inch above the rice level. Do not add too much water or the rice will turn overcook. You can always add more water later if required.

9. Add salt to taste.

10. 10mins into cooking, add the chopped potatoes.

11. Cook for another 10mins on low heat. Open the lid every now and then to check the consistency of the rice and see if the water had completely evaporated.

Serve hot with a nice cucumber, onion & tomato salad.

Another great recipe added to my cookbook and now, to yours.


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