Chorizo Pulao

재료

2 cups Rice

3 cups Chorizo Sausage

3 tbsp Ghee / Clarified Butter

4 Cardamons

5 Cloves

2 – 1⅕”  Sticks of Cinnamon

1 Bay Leaf

1 Large Onion, finely sliced

2 Garlic Cloves, minced

1 Tomato, finely diced

¼ tsp Tumeric Powder

2 tbsp Red Wine Vinegar

2 cups Water

1 tsp Cilantro, finely chopped

방향

Remove the outer casing of the chorizo sausage and cut them into slices or small pieces and keep it aside.

Wash the rice in a strainer under running water until the water runs clear.  Then toss the rice in a bowl and pour water above the level of the rice so that the rice soaks in it.  Leave it aside for 15 minutes.

In a heavy bottom pressure cooker on medium heat, add the ghee (i used pure ghee)  and once the ghee has melted add the cardamons, cloves, cinnamon, and bay leaf.  Saute the whole spices for a bit till the ghee absorbs the flavour of the spices.

Now add the finely sliced onion and saute till the onion begin to turn translucent. Once the onions turn translucent, add the minced garlic and continue to saute till the onions get a golden colour and the garlic has lost its raw falvour.

It’s time to add the finely diced tomato and turmeric powder and saute till the tomato turns soft and the ghee begins to separate from the mixture.

Now toss in the chorizo meat and red wine vinegar and saute for a bit.

Add the rice to the mix, season with salt, and add the water.

Cover the cooker with the lid and place the whistle on.  As soon as the cooker whistles once, take it off the heat and keep it aside till the pressure releases.  Now leave the cooker closed for another 10 minutes before opening it up.

Use a fork to loosen the grain of the rice.  Plate the pulao and garnish with a sprinkle of finely chopped cilantro

노트

We made it on the stove rather than instant pot and it turned out just fine. Not quite as flavorful as we expected but the kids liked it.