Chorizo Pulao

I invariably bring back Chorizo packets on my return from Goa. They keep beautifully in the freezer. This time instead of making the regular chorizo gravy, I decided to make a pulao. I messaged the one person in Pune who I believe with all my heart to be a ‘food maestro’, Uday Potdar. I requested him to share a simple recipe. He immediately sent one over. I tweaked the recipe a teeny-weeny bit, but the base recipe credit definitely goes to Uday. 

Uday, heartfelt thanks for the help and knowledge you so gracefully and selflessly impart.

Ingredients:

400 grams Smoked Chorizo (Goan Sausages)

6 large onions, finely sliced

3 large potatoes, diced into 1-centimeter cubes

2 cups basmati rice, wash until the water runs clear

½ tablespoon oil

Salt to taste

Method:

1. Cut the strings with the chorizos are tied.
   
   
   
2. Snip open the wrappers and remove the chorizo meat from within. Discard the wrappers. Keep the chorizo meat aside.
   
   
   
3. Put a large vessel on low heat. Add the oil and the sliced onions.
   
   
   
4. Cover and cook (low heat) to sweat the onions until soft. Give the onions a gentle mix intermittently.
   
   
   
5. Add the chorizos. Give the onions and chorizos a mix, cover and cook (low heat); allow the chorizos to soften and blend with the onions.
   
   
   
6. When the chorizos have softened and melded with the onions, add the cubed potatoes, cover and cook (low heat) for another 5 to 7 minutes.
7. Add the washed rice and 4.5 cups warm water and cook (high heat). 
8. When the water comes to a boil, reduce the flame and continue cooking. 
9. Check for seasoning (salt) and add as required.
10. Continue cooking the rice (low flame).
    
    
    

When the level of the water in the vessel reaches the level of rice, cover the vessel and continue cooking (low heat) until the rice, chorizo and potatoes are cooked. Serve piping hot.

Chef’s Notes:

1. I used smoked chorizos but in case you have a packet of regular chorizos, those will work just fine. 
2. I do not soak the basmati rice; I suggest you don’t either as the water quantity and cooking time process will go for a toss. 
3. While chorizos contain salt, you will require extra salt because of the added onions, potatoes and rice. 
4. With regard to Method-Point No 6, allow the chorizos, onions and potatoes to blend well. This will (usually), at the end stage of cooking, ensure that the chorizos, potatoes and rice get done at same time. 
5. In case, the water evaporates but the chorizo, or the rice, or the potatoes need a few extra minutes on the stove, add a wee bit of water (quarter to half cup) and continue cooking until done. When you add the extra water do not stir the rice roughly. Use a fork and give it a gentle mix. 
6. Do not keep stirring the rice with a spoon while it is cooking, be patient and allow it to cook in its own time. It’s always better to handle rice with a fork. 
7. If the rice turns a tad softer than what it should be like for a pulao, do not worry. Merely change the name of the dish from Chorizo Pulao and pass it off as Chorizo Khichdee. I promise, it will not alter the taste. 😉 
8. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.