Many Portuguese recipes, including those from their colonies in Africa and their explorations in the Americas, are cooked in Goa even today. It may have peas and prawns, but it always has a piece of choriz or Goan sausage which really sets it apart from other rice dishes. The Goan sausage pullau is a local Goan version of the Portuguese rice dish arroz de camarão or prawn pullau, made with Goan chouriço instead of, or with prawns. Very few traditional food artisans still smoke Goa sausage in this way. Combine the rendered bacon, cooked chorizo and onion tomato masala in a large pot and stir, cooking slowly over moderate heat.

Source: Hindustan Times March 17, 2018 15:33 UTC