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