When it comes to cooking I am a firm believer of the Nigela Lawson School of cooking, if there is an easy way of doing it, I shall find a way. And good tasty food doesn’t mean one has to slave over the stove whole day! And it’s that time of the year, when typically house helps in Mumbai, go for their summer vacations. Which means my cook will be missing in action for a month, and I will be doing all the cooking. And that’s when one pot meals come in handy. They are easy to make and less dishes to do at the end of the day.

Recently I met an old classmate of mine from my B school days in London, and she mentioned that she finds cooking a mighty pain and I suggested starting with one pot dishes. They are easier and slowly you start getting the hang of it. And cooking doesn’t seem like such a chore anymore. My standard way of starting to cook is to first check what’s in the pantry and then start cooking, and not the other way of planning to cook and then buying the ingredients. There have been days I am so lazy to go to the market that I Google recipes for the only two ingredients I have left in the pantry. I know nigela would be proud of me!!

So what’s in the pantry today, a packet of goan sausage! I could probably try making a goan chilly fry with pao or maybe the goan sausage pulao. But since the man of the house is not too fond of the pungent smell and taste, a recipe which tones down the strong taste will appeal to him more; so Goan sausage pulao it is. So if you are familiar with this delicacy from Goa, you would know that this sausage spiced with vinegar, garlic, ginger, red chilies and other spices is one of a kind and I am yet to taste a similar sausage in any other part of the world. It’s usually made of pork and sun dried or smoked.

Goan Sausage

Whenever I cook at home traditional recipes I always try to find ways of making a healthier version, so in my pulao I have used brown rice and used a chicken version of the goan sausage. You are welcome to use any fragrant rice and the authentic pork version of the sausage. Either ways I am sure you will not be disappointed!

Recipe-Goan Sausage Pulao



Brown Rice-one and a half cups

One packet goan sausage (usually 250 gms) (I have used the Zorabian chicken goan sausage)

Two medium onions sliced

Two tomatoes chopped

4-5 garlic cloves finely chopped

3 green chilies split lengthwise

1tsp turmeric powder

2 tbsps oil

Pinch of sugar

Salt to taste

Whole spices

3 cloves

3-4 peppercorns

2 inch cinnamon stick

1 bay leaf

Cardamom (two)

1 tsp Cumin seeds


Some caramelized onions & fresh coriander leaves



Clean & soak the rice for ten minutes, meanwhile split open the casings of the sausage and take out the meat inside to be used later.

In a pressure cooker, heat the oil and let the whole spices crackle. Add the garlic and the green chilies; once they are aromatic you can add the onions. Meanwhile in a frying pan you can take the remaining oil and put some additional sliced onions about 4 to 5 for garnishing, it takes a while and it’s good to start. I usually use a non stick frying pan to reduce the amount of oil, and add a bit of salt to speed up the caramelizing process.

One the onions in the pressure cooker are brown, add the tomatoes with the turmeric. Let them cook till they become absolutely soft, add the sausage meat at this point and cook till you see the fat melting and delicious aroma of the meat is wafting in your kitchen.

Add the rice, with a bit of water and salt and sugar and mix gently. Do not add too much water as you do not want the rice to turn soggy. Once cooked open the cooker, let the steam come out, garnish with the caramelized onions & the coriander leaves.