Chicken sausage pulao
My 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
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