Chorizo Pulao (Pulav)

Chorizo has become one of my Goan fave food specialties since I tried it 8 years ago. Obviously, it was my husband who introduced it to me, as he is originally from Goa.

In Goa, a former Portuguese colony (for 451 years) in present day India, chouriço has made a deep impact among the local community. Here chouriço are deep red pork sausage links made from pork, vinegar, chili, garlic, ginger, cumin, turmeric and other spices and are extremely hot, spicy and flavorful. These are enjoyed either plain, or served with potatoes, or pearl onions, or both. They are also used in a dish called pulav (i.e. sausage pulav). They are never consumed raw due to health concerns, although if aged well, they do stand up. One can find 3 kinds of chouriço in Goa: dry, wet, and skin. Dry chouriço is is the one aged in the sun for much longer periods (e.g. 3 months or more). Wet chouriço has been aged for about a month. Skin chouriço, also aged, is rare and difficult to find. Skin chouriço consists primarily of pork skin and some fat. This is an acquired taste, but those who love it prefer nothing else. – Wikipedia

I couldn’t think of anything to cook last night. We still have half kilo of the chorizo that my cousin-in-law gave last week, fresh from Goa. I, then, thought of making a pulao. Pulao is similar to Arroz Valenciana.

This time, I cooked it in a different way. Honestly, I don’t know how to cook rice without the help of the rice cooker. And since rice is “involved”, I had to find a way. I first half-cooked the rice to make sure it doesn’t get over-cooked or burnt hehehe! Grab the recipe here. Below is the finished product:

Does it look yummy and appealing to you? If you like spicy food/dishes, this one is just right for you…

And guess what? Deye liked it too. Yup, she eats spicy food already.

ABOUT THE AUTHOR: Blogger since 2007 | Home-based Marketing Assistant | WAHM | Ex-OFW | Music enthusiast | Cactus and Succulent Hobbyist | A 41 y/o mom of two lovely girls sharing her adventures as she walks through motherhood and having to do most things on her own while her Indian national husband works miles away from home.

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4 Comments

  1. hey mitch,

    this looks like briyani rice. i love briyani rice but i haven’t tried cooking it yet. i wonder if they are the same (?).

    They just look the same, but differ in taste. Sa Biryani kasi mostly ang sahog chicken or mutton (lamb), while sa Pulav veggies or shrimps.

    I tried cooking Biryani once, di na naulit matrabaho kasi ang daming sahog, may yogurt pa na kasama.

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  2. ahhh okay. i still have a lot to learn when it comes to indian dishes/cooking. i love indian food. ang alam ko lang lutuin ay chicken curry (kerala style). 😀

    Hmmmm yan naman ang di ko alam hahaha! Ako naman kokopya sayo ha?

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  3. this is yummy mitch. and yea, had my first taste of indian food in the past nights and they are really spicy. had my cheeks burning. the first food i had was the chicken beryani. yon order ko kasi nabasa ko yon sa blog mo. di ko naman alam kung gaano ka spicy and chilli. hehehe

    Nyek! Lahat halos ng Indian food eh maanghang…

    [Reply]

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