Method
- Fry the onion, chilli and tikka paste over a high heat until the onions are translucent
- Add the Rudd’s Extra Thick Sausages and stir well
- Add the tinned tomatoes and cook out the wateriness
- Taste and season with salt and pepper
- Add the rice and cook in the wok until it absorbs the pan juice and sauce
- Cover with enough boiling water to cover the rice by 5cm and stir well
- Reduce the pan temperature to a simmer and cover with the wok lid
- Cook until the rice absorbs the water
- Fluff the pulao with a fork and garnish with nigella seeds & chopped coriander
- Recommended to serve with yoghurt and chutney for a real Goan Pulao experience!
Ingredients
- 360g Rudd’s Extra Thick Sausages , each chopped into 3’s
- 600g Rice, washed & rinsed
- 2 Large Onions, diced
- 1 Red Chilli, deseeded
- 1 tin Tomatoes, chopped
- 3 tbsp Tikka Curry Paste
- Garnish – Nigella Seeds, Coriander Leaves
- Seasoning – Salt and Pepper

2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse