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Sausage Pulav
Method
- Heat oil or ghee in a deep non-stick vessel.
- Set the water to boil in another vessel.
- Add whole spices and fry till it splutters on medium heat.
- Add the onions and fry till it turns into light brown.
- Add the ginger-garlic paste, salt and fry well for a minute.
- Add the tomatoes and cook until water separates from the cooking masala.
- Add the chopped sausage and the dry powdered spices.
- Fry well, tossing around and evenly coating the sausage pieces with the masala.
- Cook for 1 minute.
- Add the drained rice and maggi cube.
- Fry well for a minute, tossing around gently to coat rice well.
- Add the boiling water and let it dry up on high heat to reach the level of the rice.
- Then simmer, cover and cook until the rice grains are well cooked.
- Garnish with chopped, fresh coriander and lemon wedges.
Ingredients:
2 cups Basmati Rice, washed and drained.(any long grain)
4 cups water
300g sausages, chopped into 1/2 inch thick coins
1 large onion, chopped
1 large ripe tomato,chopped
3 tbsp oil or ghee
1 tbsp garlic-ginger
1 Maggi cube
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1 tsp corinadar powder
Salt to taste
2 cups Basmati Rice, washed and drained.(any long grain)
4 cups water
300g sausages, chopped into 1/2 inch thick coins
1 large onion, chopped
1 large ripe tomato,chopped
3 tbsp oil or ghee
1 tbsp garlic-ginger
1 Maggi cube
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1 tsp corinadar powder
Salt to taste
Whole garam masala:
2 cardamoms
1 inche cinnamon stick
2-3 bay leaves
2-3 cloves
6 pepper corns
Chopped coriander and lemon wedges for garnish
RECIPES BY MEARL FERNANDES
