Portuguese pullao

Name: Portuguese pullao
Cuisine: India
Ingredients: 275 g/10 oz/1¼ cups basmati rice; 2 garlic cloves, crushed, or 10ml/2 tsp garlic purée; 2 garlic cloves, crushed, or 10ml/2 tsp garlic purée; 75 g/3 oz cooked chicken, sliced; 2.5 ml/½ tsp ground turmeric; 2 fresh green chillies, finely chopped (deseeded if preferred); 1 large onion, finely sliced; 2.5 cm/1 in fresh root ginger, grated, or 10ml/2 tsp ginger purée; 2.5 cm/1 in fresh root ginger, grated, or 10ml/2 tsp ginger purée; 4 cloves; 6 green cardamom pods; 1 bay leaves; 10 black peppercorns; 50 g/2 oz/¼ cup ghee or unsalted butter; 3 spicy sausages, sliced diagonally; 2.5 cm/1 in piece cinnamon stick; 50 g/2 oz/¼ cup ghee or unsalted butter; 600 ml/1 pint/2 ½ cups boiling chicken or vegetable stock; 2 hard-boiled eggs, sliced; 2.5 ml/½ tsp salt, or to taste; 600 ml/1 pint/2 ½ cups boiling chicken or vegetable stock; sprigs of fresh coriander (cilantro), to garnish; sprigs of fresh coriander (cilantro), to garnish

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This delicious Portuguese favourite, Arroz Refogado, is packed with colourful ingredients. Refogado refers to the technique of sautéing onions and spices, which brings out their flavour.

Ingredients

275 g/10 oz/1¼ cups basmati rice
3 spic

Asia
India
Main course

Method

Wash the rice in a sieve (strainer) under cold running water until the water runs clear. Transfer to a bowl, cover with cold water and leave to soak 20–25 minutes. Drain well and set aside.
Meanwhile, heat a heavy pan, preferably non-stick, and fry the sausages in their own fat until they are just beginning to brown. Remove with a slotted spoon, leavi