Before Pork And More was a business, this was just Sunday lunch. Our granny, Eliza E. Crasto, made this pulao whenever there were extra sausages hanging from the smokehouse — and it's still the dish we recommend most to anyone buying our sausages for the first time. If you only ever cook one thing with Goan chorizo, make it this.

What you'll need

• 250g Pork And More Goan sausages (chorizo), sliced into rounds

• 2 cups basmati or any long-grain rice, washed and soaked 20 minutes

• 2 medium onions, thinly sliced

• 2 tomatoes, chopped

• 4-5 garlic cloves, crushed

• 1-inch piece ginger, crushed

• 2-3 green chillies, slit

• 2 bay leaves, 4 cloves, 1-inch cinnamon stick

• Salt to taste

• 3.5 cups water or stock

• A handful of coriander leaves, chopped

How to make it

Start by frying the sliced chorizo in a heavy-bottomed pot on medium heat — no oil needed at first, since the sausages release their own fat as they cook. Let them brown lightly for 4-5 minutes, then remove the pieces and set them aside, leaving the flavourful fat behind in the pot.

In that same fat, add the bay leaves, cloves, and cinnamon, and let them sizzle for a few seconds. Add the sliced onions and cook until golden — this takes patience, but it's where a lot of the flavour comes from, so don't rush it.

Stir in the garlic, ginger, and green chillies, cook for a minute, then add the chopped tomatoes. Cook until the tomatoes break down and the fat starts to separate at the edges of the mixture.

Return the browned chorizo to the pot, add the drained rice, and stir gently so every grain gets coated in the masala and sausage fat. Add salt (go easy — the chorizo is already well-seasoned) and the water or stock.

Bring it to a boil, then cover and reduce to the lowest heat. Let it cook undisturbed for 15-18 minutes, until the rice is tender and the water's absorbed. Turn off the heat and let it rest, covered, for 5 minutes before opening the lid.

Fluff with a fork, scatter over the coriander, and serve hot — on its own, or with a simple kachumber salad and a wedge of lime.

Why this works

The trick isn't a long ingredient list — it's letting the chorizo's own fat and spice do the seasoning for the whole pot, the way Granny Eliza always did it, instead of adding a separate garam masala on top. That's really the difference a properly cured and smoked sausage makes: you don't need to dress it up.

Order your sausages: 083295 05767 or through our online ordering page at porkandmore.com Find us: Dovandem, Fatorda, Madgaon, Goa 403602