Chorisan are synonymous with Goa!

The Goa sausages famous all over the world, cooked and added to rice for a spicy, tangy, delicious pulao.

Ingredients

• 2 cups Basmati rice
• 30 small beads goa sausages (chorisan)
• 3 medium onions
• 6 cloves
• 6 cardamoms
• ½ tsp. whole peppercorns
• 2”  sticks cinnamon
• 2 stock cubes, any flavour (I used chicken)
• ½ tsp. salt or to taste
• 2 tbsp. Oil

Wash and soak the rice, till required.  Cut the thread of the sausage beads and slit the casing to remove completely.  Keep the sausage meat aside.  Clean and slice the onions.  Heat oil in a vessel and add the onions, fry till translucent.  Add the sausage meat and 1 cup water and cook 15 to 20 minutes till all the water is absorbed and sausages are tender.   Take a larges vessel to cook the pulao.  Add 4 cups water, peppercorns, cloves, cardamom, cinnamon and the stock cubes.  Add ½ tsp. salt to taste.  When the water starts boiling and the stock cubes are dissolved, add the soaked drained rice.  Mix well and cover.  When it begins boiling, reduce to low flame and cook till water is half absorbed.  Then add the cooked sausages and mix well gently.  Cover and continue cooking on low till all the moisture is absorbed and rice is cooked.  Serve hot.  Delicious!  A family favorite!!