RECIPE: Microwave Goan Sausage Pulao

Goan Sausage Pulao is a very popular dish in Goa prepared using traditionally made Goan Pork sausages. This spicy rice preparation is a treat for the tastebuds of anybody who loves Goan Pork sausages (Chorizos)

I love Goan sausage Pulao and so does everybody in my family. It is very popular among most catholic Goans. It is a spicy pulao that calls for the use of Goan sausages which contribute the main flavour to this dish. It is a perfect meal all by itself and is perfect for those lazy Sundays!
I have prepared this dish several times before, but this was my first attempt cooking it in the Microwave and it turned quite good. This same recipe can be adapted to cook the pulao using any other method that you normally follow for cooking the pulao.

INGREDIENTS

½ tsp red chilli powder
½ tsp turmeric powder
½" piece cinnamon
½ tsp jeera (cumin) seeds

1. Wash and soak rice for half an hour. Slit open the sausages, remove the meat from the skin and transfer into a bowl for later use. 
2. Take oil in a  microwave cooker and add to it the cloves, cardamom, cinnamon stick, bay leaf and jeera seeds. Microwave on full power for 1 minute. 
3. Add the chopped onions and green chillies and mix well. Microwave for 2 minutes. 
4. Add the garlic-ginger paste, chilli and turmeric powders and microwave for 1 minute. Mix well.
5. Add the sausage meat and cook covered for 2 minutes. 
6. Finally, add the rice, water and salt. Mix well and cook covered at 100% power for 15 - 20 minutes. Allow to stand for 5 minutes before serving.
7. Serve steaming hot and enjoy one of Goa's most famous and loved dish. 

• You can add a couple of maggi cubes (stock cubes) to improve flavour. I didn't use them though.
• Adjust the number of chillies used according to their pungency or to suit your palate.
• You can omit the chilli powder if you do not like too much spice or if the sausages you have are themselves spicy.
• I have used the Milton microwave cooker, but it should turn out okay in any microwave safe dish.