Halwai January 24, 2019

Ingredients:

• 15-20 – Rosary Goan sausages, chopped
• 2 cups – basmati rice, washed and dried on a kitchen cloth for an hour
• 3 cups – water
• 2 – onions, sliced
• 2 – tomatoes, finely chopped
• 2 – green chillies, finely chopped
• 2 tsp – ginger-garlic paste
• 1 tsp – Garam Masala powder/any pulao masala
• 1/2 tsp – Turmeric powder
• 2 – Maggi cubes
• Fresh coriander leaves, finely chopped
• French fries, for garnishing
• Salt to taste
• Oil

Method:

  1. Heat oil in a pressure cooker.
  2. Add the sliced onions and saute till soft and pink.
  3. Add the ginger-garlic paste and saute for a while.
  4. Add the chopped tomatoes and green chillies and cook till oil separates.
  5. Add the garam masala/pulao masala, turmeric powder and stir for a minute or two.
  6. Add the chopped sausages and fry well.
  7. Add the rice and salt. Stir the rice till it is fully coated with the masala. See that the rice does not break.
  8. Add 3 cups of water and crumbled Maggi cubes.
  9. Close the cooker.
  10. Cook on high flame; after the first whistle, cook on low flame for 5 minutes.
  11. Garnish with French fries and chopped coriander leaves.

Recipe courtesy of Sify Bawarchi