If you are a Goan most importantly and if you love pork then this “Arroz de Chouriço” recipe today is definitely for you. It’s a perfect sunday recipe.
Hi folks! Apologies for the delay in putting up a new post. I was a little caught up with a million of other things to do- travelling to Vellore, Tamil Nadu and Mumbai to add-on to my being ‘busy to blog’ list.
My hometown or must I call it a modern village, the place where I grew up is well known for the famous Goan sausages.
I grew up hearing the Konkani phrase Agxikar Chouriçokar which also means a person from Agassaim is a sausage seller (lover). Once upon a time, people from far and near used to come to Agassaim specially to buy these delicious and flavourful sausages which would be sold from some households in Agassaim and which looked like a long rosary in appearance.
These home-made sausages are well marinated with red masala spices and vinegar, and then the pickled pork meat is stuffed into the tubes of dry edible animal intestines specifically beef intestines. These are then left on to dry in a smoke-filled room and are later sold to Goans or exported abroad.
For those in Goa, INDIA:
If you ever go to Margao or Vasco from Panjim via the old highway, do halt at Agassaim to savour on one of its delicacies, a yummy Chouriço pão (sausage bread).
Today’s recipe is one of those dishes which I am a very good at preparing, but with a fusion of my own ingredients.
As the monsoon season doesn’t allow us (Goans) to eat a lot of fresh sea water fish, which we can’t live without, these days dried preserved foods like parra, papads, pickles, sausages, etc. are mainly eaten. Rainy days are perfect synonyms for ‘lazy’ days. And, I’m sure that most of y’all who have to work on these rainy weekdays wouldn’t want to come back home and get busy in the kitchen once again. This is a nice Sunday lunch recipe too. So, here’s a delicious quick meal- spicy and flavourful.
Goan Chouriço Pulao
- 10 nos Sausages remove the casing
- 1 tsp Turmeric powder
- 5 nos Onions medium sized, finely chopped
- 10 cloves Garlic minced
- 8 nos Cloves
- 1 inch Cinnamon stick
- 1 tsp Cumin seeds
- 4 cups Sausage stock
- 2 cups Basmati rice
- 6 nos Maggi cubes chicken, prawn or veg flavoured
- Oil for frying
- Get all the ingredients together.
- Using a mortar and pestle coarsely crush all the dry spices with the garlic cloves.
- Heat oil in a heavy bottom utensil and sauté the onions in it until it gets a golden brown colour.
- Then add the garlic-spice mixture and sauté further for another few minutes until the rawness of the garlic reduces
- Now add the sausage meat and fry it for a couple more minutes. Let it stand on a low flames for 5-7 minutes.
- Finally add the sausage stock, maggi cubes and give it a boil.
- Finally add the rice. Cover it with a lid and let it cook on a low flame until the rice is done.
- Serve hot and enjoy!
- Discard the casing and threads of the sausages before cooking the meat.
- Wash and soak the rice for a few minutes before cooking. It will make the grains longer and the rice fluffier.
- Powder the maggi cubes before adding it to the pot.
- I’ve used Basmati rice for this recipe. Feel free to use any other rice of your choice.
Enjoy the dish!
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