This chicken sausage pulao is a tasty, one pot rice recipe that is perfect to make on a busy workday as well as on a lazy weekend
Be it a busy workday or a lazy weekend, nothing answers the question of what to cook better than one pot recipes. So add to that list my easy and tasty recipe of chicken sausage pulao. Like most of my other recipes, this one is also maa’s. My mom always has chicken sausages in her fridge. Not only does she fry them up for breakfasts and brunches, she also makes sausage curries and pulao for our meals. And this pulao recipe is inspired from the one I have so often eaten while growing up. Moreover, it is so flavorful in itself, that just a side of a ratia or achaar is all you will need with it. Furthermore, this is an under 30 minutes recipe that you can make with just a handful of ingredients. Aren’t recipes like these is what we all need?
Unlike maa, I like to shallow fry the sausages before adding them to the pulao. While this step is completely optional, I really like the taste of fried sausages in my pulao. Also, I remember maa telling me that this delicious rice recipe is inspired by the Goan sausage pulao that one of her friends makes. So, if you can lay your hands on some yummy Goan sausages you could use those and follow the same recipe. I have used cocktail chicken sausages – the smaller ones – which I’ve halved and used in my chicken sausage pulao recipe.
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Quick & easy one pot recipe
This pulao recipe is one of those life savers that comes to your rescue when you are extremely hungry and are looking at quick meals. It is one of those classic one pot recipes that you are going to be falling back to time and again. My chicken sausage pulao turns out delicious every time with minimal efforts. In fact, I have even made it a few times when hosting my friends for a casual dinner at home. And not only did they love the pulao but have asked for the recipe and have recreated it, too. The beauty of this sausage pulao is also that, you can enjoy it along side a bowl of chilled and spiced yoghurt. You aren’t going to need any other side dish for it, since it tastes amazing just as is!
Doesn’t it really sound like that dreamy lunch you may want on a working day? Furthermore this chicken pulao is a wonderful lunch box recipe too. In fact, you could even vegetables like peas, carrots, beans etc to make this yummy chicken sausage pulao even more wholesome and filling. So, next time you get home a bag of sausages, do give my pulao recipe a shot. You are your loved ones will surely love it, that’s a promise. And if you do so, I’d love to know how it turned out for you. You can share your food pictures with me over on Instagram. Alternately you can drop me a line of your feedback in the comments section below. See you soon, with my next recipe!
Eat hearty!
Chicken sausage pulao
Equipment
- Shallow cooking pot with lid
Ingredients
- 400 g cocktail chicken sausages cut in halves
- 500 g long grain rice washed and soaked in water for 15 minutes
- ¼ cup frozen peas optional
- 1 cup onions sliced
- ½ cup tomatoes chopped
- 1½ tbsp ginger garlic paste
- 2-3 fresh chillis slit
- 1 tbsp lime juice
- 2-3 tbsp coriander leaves chopped
- 1 inch cinnamon stick
- 2-3 green cardamom
- 2-3 cloves
- 1 tbsp black peppercorns
- 1 tbsp red chilli powder
- 1 tsp turmeric powder
- 2 chicken stock cubes crushed
- 1 tbsp oil
- 2 tbsp ghee
- salt to taste
Instructions
- On medium flame, heat the oil and ½ tbsp ginger garlic paste and fry for a minute or two. Add the halved sausages and fry until they get some scorch marks on them. Drain and set aside
- In the same pot, melt the ghee and add the whole spices. Once fragrant, add the onions and cook until soft and pink. Add the remaining ginger garlic paste and cook for couple minutes
- Add in the tomatoes and chillis, cook until the tomatoes turn mushy. Add the chilli powder, turmeric powder and the stock cubes - mix well
- Add the drained rice and gently mix to coat it well with the masalas. Add 800g of water, lime juice, salt and the peas. Give a gentle mix and cook in medium high flame
- When the water on the surface evaporates, add the sausages on the rice. Cover and cook on low heat for another 12 minutes. Remove from flame and let it sit covered for another 10 minutes
- Garnish your yummy chicken sausage pulao with the coriander leaves and serve it hot with some raita. Enjoy!
Notes
- You can use Goan chorizo or even Spanish chorizo instead of chicken sausages
- Frying the sausages (step 1) is optional
- Water to be added is always double that of the rice
- You could also add other vegetables like carrots, beans, broccoli etc
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitre
