Ingredients
250gm Goan pork sausages/chorizo
- 1/4 tsp turmeric powder
- 1 tbsp ginger garlic paste
- 2 cups duck stock(I used a few bony pieces of the duck meat, seasoned with salt and pepper, and made a simmering stock from it)
- 2 medium onions chopped fine
- 2 small tomatoes finely chopped
- 1 green chilli slit
- salt to taste
- 1 tbsp oil or ghee
- a dash of sugar
Whole spices (garam masala)
- 4 cloves
- 4 peppercorns
- 1 inch cinnamon stick
- 1 bay leaf
- 1 star anise
- 1 black cardamom
Preparation:
1. Wash the basmati rice 2-3 times and soak it in sufficient water for 15-20 minutes. Drain & keep aside.
2. In a heavy bottomed pan heat some oil or ghee and toss in the whole spices one by one, fry them on a slow flame. Note-This recipe works well with minimal oil & spices, so go easy on both – the pork sausages will let out a lot of oil & spice.
3. 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.
4. Toss in the turmeric powder, slit chilli, sugar 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)
5. Add the drained rice, give it a mix and fry on a slow flame for half a minute. Add the 2 cups of stock. Pour in 2-3/4th cups of freshly boiled water (see note) and bring it to a boil on a full flame. Check salt to taste & add pepper powder if required.
6. 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 8 minutes without opening the lid. Turn off the flame, open the lid, fluff up the rice gently, cover & leave it to cook in its steam for a couple of minutes or till done.
7. This dish can be had in its own glory, absolutely by itself. Or,you can serve it with the goan duck vindaloo.
Sambrita Basu is a food-fascinated travel writer and photographer based out of Bangalore India. A background and a degree in hospitality and restaurant management paved her interest in food. As the secretary of the institution’s editorial club, she contributed regularly and wrote about food in their annual magazine, A la Carte.
Sambrita has published interviews of celebrity authors and business veterans in international publications like Infineon. Her contributions also include photographs on foods and restaurants of Bangalore for DNA—a leading newspaper publication in Bangalore. Sambrita’s creative expressions transport readers to alleys, hotels, hide-outs, restaurants, attics, and spice markets in several cities across the world.
Sam (as she is popularly known by her friends and family) doesn’t write for a living, but she lives to write.
