Chorizo Pulao | Easy One-Pot Goan Chorizo Rice
After the lip-smacking Chorizo Chilli-fry Recipe and the Chorizo-Pao Recipe, here’s presenting the Chorizo Pulao – an easy one-pot dish based on the Goan Chorizo. Before diving deeper into this recipe, I want to take this opportunity to thank you and all my readers, fans, followers for the love and support you have showered on me. This week, this favourite website of yours crossed 100,000 views. The flame which was lit in 2020, now shines bright, thanks to all of you. Spread the love! Keep the flame burning bright. Thank you! This recipe is dedicated to You!
The Chorizo Pulao, to explain in brief is nothing but a simple Pulao infused and elevated with the flavour punch of the Goan Chorizo- smoky, spicy, tangy and mild sweet bounty of flavours in every spoonful. Whether it be a lazy weekend or a weekday dinner, it can be prepared in no time, without much fuss, providing the family with a hearty, filling meal. Let’s look into the recipe now. Shall we?
How to make Chorizo Pulao
Wash & then soak the Basmati rice for about 30 minutes. Decase the Chorizo, roughly chop the meat and set aside. Take a thick bottomed large pot & heat some oil and ghee in it. The oil prevents the ghee from burning at high temperature. Add the whole spices viz. Cardamom, Cinnamon & Cloves and fry till they splutter. Add finely diced onion and fry on medium heat until golden brown. This adds a lovely sweetness to the Chorizo Pulao. Ensure that you do not burn the onions. Follow this with a diced tomato and continue to cook till it begins to disintegrate.
Follow this with the chopped Chorizo and some Stock cubes (veg), mix well and cook for a couple of minutes on medium high flame until the flavours come together. Drain the soaked Basmati rice and add to the pot and fry for about 30 seconds. Add required amount of boiling water and a pinch of salt. Bring to a rolling boil and immediately add Green-peas and a handful of Cherry tomatoes (whole). Close the lid, make it airtight and cook on low flame for about 15 minutes. If you are not using Cherry tomatoes, dice an extra tomato and fry before adding the rice.
But for me, the Cherry tomatoes add an extra layer of delight to the dish. Spoon a whole Cherry tomato from the pulao into your mouth and you will experience a sweet, tangy, juicy explosion packed with the flavours of the Chorizo. Coming back to the cooking – at the end of 15 minutes, take the pot off the flame and let it continue to steam for about 5 mins. By this time, the liquid would have all been absorbed into the rice or steamed out and the rice perfectly cooked.
Open the lid and fluff up the Pulao with a fork. If you still find some liquid in the pot, cook it for a couple of minutes more until the rice is cooked. Garnish the Chorizo Pulao with fresh coriander. Goan Chorizo Pulao is ready! enjoy it as is or along with a Raita of your choice and wash it down with some Port Wine!
Chorizo Pulao
Ingredients
- 1 tbsp Vegetable Oil
- 1 tbsp Ghee
- 2 pc Green Cardamom
- 2 inch Cinnamon
- 8 pc Cloves
- 2 pc Onions, medium sized, (diced fine)
- 1 pc Tomato (diced fine)
- 250 gms Goan Chorizo (decased & chopped)
- 2 Stock Cube, Veg (small)
- 2 cups Basmati Rice (washed & soaked for about 30 mins)
- 3 cups Water, recently boiled
- 1 tsp Salt
- ½ cup Green peas (frozen works as well)
- 6 pc Cherry Tomato (optional)
- Fresh Coriander, for garnish (roughly chopped)
Instructions
- In a large thick bottomed pot, heat the oil & ghee
- Add the whole spices viz. Cardamom, Cinnamon & Cloves and let them splutter
- Add the diced Onion & fry on medium heat until golden brown
- Add the diced Tomato, mix well and cook till the tomato partially disintegrates
- Add the chopped Chorizo and the Stock cubes
- Mix well & cook for a couple of minutes until all the flavours come together
- Drain the soaked Basmati rice & add to the pot, mix & fry on medium high flame for about 30 seconds
- Add the boiling Water & Salt and bring to a rolling boil
- Quickly add in the Green Peas & Cherry Tomatoes and close the lid and make it air-tight
- Lower the flame & cook for about 15 minutes
- After 15 minutes, take the pot off the flame and let it continue to steam for 5 minutes
- At the end of 5 minutes, open the lid and fluff up the Pulao with a fork
- Garnish with fresh Coriander
- Goan Chorizo Pulao is ready!
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