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Chorizo Pulao | Goan Pork Sausage Pulao

Incredibly flavourful and delicious chorizo pulao with an Indian twist. This recipe is usually made with the Goan variety of Pork sausages but you can use any other variety too.
Course Rice
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • 1-1/2 cups Basmati rice
  • 250 gm chorizo / Goan pork sausages
  • 1 green bell pepper (capsicum) deseeded & diced
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon ginger & garlic paste
  • 1-2 bullion/stock cubes
  • 1 tablespoon lime juice
  • 2 medium onions, chopped fine
  • 2 medium tomatoes, chopped fine
  • 1 green chilli, slit
  • salt to taste
  • 3 tablespoon ghee or oil
  • 1/2 teaspoon sugar

Whole spices (garam masala)

  • 4 cloves laung
  • 4 peppercorns kalimirch
  • 1 inch cinnamon stick dalchini
  • 1 bay leaf tej patta
  • 1 star anise badiyan
  • 1 green cardamom elaichi
  • 1 black cardamom

For garnishing (optional)

  • 2 tablespoon coriander leaves chopped


  • Wash the basmati rice 2-3 times and soak it in sufficient water for 15-20 minutes. Drain & keep aside.
  • In a heavy bottomed pan heat the ghee or oil and toss in the whole spices one by one, fry them on a slow flame.
  • Throw in the chopped onions and sauté till they turn pale. Toss in the ginger garlic paste and fry till the oil separates. Add the tomatoes and let them cook till they turn mushy.
  • Toss in the turmeric powder, slit chilli, diced capsicum, sugar and crumbled stock cube and fry well. Add the sausages and sauté them well. (I only removed the strings that bound each one together but left the skin on & gave a slit in the centre of each sausage - you may skin & cut them if you wish)
  • Add the drained rice, give it a mix and fry on a slow flame for half a minute. Pour in 3 cups of  freshly boiled water (see note) and bring it to a boil on a full flame. Check salt to taste & adjust spices if required. Add the lime juice
  • Cover the pan with a well fitting lid, place a weight on it if required to avoid the steam from escaping, reduce the flame completely & cook for 5 minutes without opening the lid. Turn off the flame, and let the pot sit undisturbed for 15 minutes. Then open the lid, fluff up the rice gently, cover & leave it to cook in its steam for a couple of minutes.
  • Garnish with chopped coriander & serve hot with a simple raitha


This recipe works well with minimal oil & spices, so go easy on both especially if you are using the Goan variety of chorizo. They are made with a lot of spices.
Goan chorizo or any other variety that is smoked will cook faster so pre-cooking is not necessary.
It is a good idea to slightly bruise (crush or open up) the cardamom as it tends to pop when it starts to sizzle in hot oil or ghee - you don't want hot oil spluttering on your face if that happens.