Goan chorizo is both salty and spicy so add additional salt and red pepper flakes with care. You can use various Goan, East Indian or Mangalorean pork masalas for this dish. I’ve found they all work well.
Ingredients serve 4
- 2 cups Goa red rice or Ukkade rice
- 250 gm chorizo / Goan pork sausages
- 2 red bell peppers deseeded and sliced
- 1 tablespoon ginger & garlic paste
- 2 medium red onions, finely sliced
- 1/2 cup tomato puree
- 3 tablespoons vegetable oil
- 2 tsp bafat masala powder
- 1/2-1 teaspoon sugar or to taste
- 1/2 tsp red wine vinegar or to taste
- red chilli flakes (if desired to taste)
- salt to taste
Whole spices (garam masala)
- 1 inch cinnamon stick
- 1 bay leaf
- 1 black cardamom
For garnishing (optional)
- 2 tablespoons coriander or parsley leaves chopped
- Lime juice
- 1 cup diced and lightly pan fried potatoes
- 4 crispy fried eggs
- 2 red onions finely sliced soaked in white vinegar
- Remove the chorizo meat from the casing and crumble it onto a plate. Discard casing.
- Wash the Goa rice 2-3 times and soak it in sufficient water for 15-20 minutes. Drain and dry completely.
- In a heavy bottomed pan heat the oil and saute the onions until just tender. Add the chorizo and stir well.
- Add the garlic and ginger paste followed by the tomato puree and the Bafat masala. Cook until fragrant and bubbly. Add the sugar and vinegar.
- Add the rice, and gently toss to coat in oil and flavours. Pour in 3 cups of hot water water add the whole spices, add 1 tsp salt, cover and cook until fluffy. Check salt to taste & adjust spices if required. Add the vinegar and sugar.
- Open the lid, fluff up the rice gently with a fork, cover & leave it to cook in its own heat for 5 minutes.
- Garnish with chopped parsley or coriander, fried potatoes & serve hot with crispy fried eggs and vinegar onions.
Goan chorizo pulao