Ingredients with Measurements:
- 1 cup basmati rice
- 2 cups water
- 1 can coconut milk (13.5 oz)
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 lb Goan sausage, sliced
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion and sauté until translucent.
3. Add the garlic, ginger, cumin seeds, coriander powder, turmeric powder, and red chili powder. Cook for 1-2 minutes until fragrant.
4. Add the sliced Goan sausage and cook for 5-7 minutes until browned.
5. Add the rice to the pot and stir to combine with the sausage and spices.
6. Add the coconut milk, water, and salt. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Cook for 18-20 minutes until the rice is tender and the liquid has been absorbed.
9. Remove from heat and let sit for 5 minutes.
10. Fluff the rice with a fork and sprinkle with chopped cilantro before serving.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 500
Fat per serving: 30g
Carbohydrates per serving: 40g
Protein per serving: 20g
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Vegetable oil can be substituted with any neutral oil.
- Goan sausage can be substituted with any spicy sausage.
Variations:
- Add diced potatoes to the pot with the rice for a heartier dish.
- Use shrimp instead of sausage for a seafood version of the dish.
- Add chopped tomatoes to the pot for a more tomato-based flavor.
Tips and tricks:
- Rinse the rice well before cooking to remove excess starch.
- Use a wooden spoon to stir the rice to prevent it from becoming mushy.
- Let the rice sit for 5 minutes after cooking to allow it to absorb any remaining liquid.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water to prevent the rice from drying out.
Presentation ideas:
Serve the Goan sausage and coconut rice in a large bowl or on individual plates.
Garnishes:
Garnish with chopped cilantro or sliced green onions.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve with naan bread or papadum.
Troubleshooting advice:
- If the rice is still hard after cooking, add a splash of water and cook for an additional 5-10 minutes.
- If the rice is too mushy, reduce the amount of liquid used in the recipe.
Food safety advice:
Make sure to cook the sausage thoroughly to prevent any foodborne illnesses.
Food history:
Goan cuisine is known for its bold flavors and use of spices. The region is located on the western coast of India and has a strong Portuguese influence due to its history as a Portuguese colony.
Flavor profiles:
The dish has a spicy and savory flavor from the Goan sausage and a creamy and slightly sweet flavor from the coconut milk.
Serving suggestions:
Serve the Goan sausage and coconut rice as a main dish for lunch or dinner.
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Region: Indian