Goan Pulao

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

extrathick

 

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