Sausage Pulao

Ingredients

• 1 cup small pieces of chorizo sausage
• 1½ cups Basmati rice, soaked for 30 minutes and drained 
• 1 tablespoon ghee
• 1 black cardamom
• 2 green cardamoms
• 1 star anise
• 4 cloves
• 4 black peppercorns
• 1 inch cinnamon 
• 1 bay leaf
• 2 medium onions, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, finely chopped
• ¼ teaspoon turmeric powder
• A pinch of sugar
• 1 medium green capsicum, cut into thin strips
• 2 teaspoons chicken stock cube powder
• 1 green chilli, slit
• Salt to taste
• 2 teaspoons lemon juice
• Fresh coriander sprig for garnish
• Chopped fresh coriander leaves for garnish
• Raita to serve

Method

1. Heat ghee in a deep and wide non-stick pan, add black cardamom, green cardamoms, star anise, cloves, black peppercorns, cinnamon and bay leaf, mix and sauté till fragrant.
2. Add onions, mix and sauté till translucent. Add ginger-garlic paste, mix well and saute for 1-2 minutes.
3. Add tomatoes, mix, cover and cook till soft and pulpy. Add turmeric powder, sugar, green capsicum, chicken stock cube powder, green chilli and salt, mix well and cook for 1-2 minutes. 
4. Add chorizo and sauté for 2-4 minutes. Add rice and mix gently and saute for 2-3 minutes. 
5. Add 3 cups hot water and lemon juice, mix, cover and cook on high heat till most of the moisture evaporates. 
6. Reduce the heat to low and continue to cook for 10-15 minutes. Switch the heat off and allow to rest for 10-15 minutes. 
7. Transfer into a serving dish, garnish with coriander leaves and coriander sprigs and serve hot with raita.