2. In a heavy bottomed pan heat 3 tbsp ghee or oil and toss in the whole spices one by one namely 4 cloves, 4 black peppercorns, 1 inch cinnamon, 1 bay leaf, 1 star anise, 1 green cardamom, 1 black cardamom, fry them on a slow flame.

3. Throw in 2 medium sized chopped onions and sauté till they turn pale. toss in 1 tbsp ginger garlic paste and fry till the oil separates. add 2 medium size chopped tomatoes and let them cook till they turn mushy.

4. Toss in 1/4 tsp turmeric powder, 1 slit green chilli, 1 deseeded and diced green capsicum, 1/2 tsp sugar and 1-2 crumbled stock cube and fry well.

5. Add 250 gms goan pork sausages / chorizo and sauté them well. (in this recipe, the strings that bound each sausage together were only removed but the skin was left on and a slit was given in the centre of each sausage - you may skin and cut them if you wish)

6. Add the drained rice, give it a mix and fry on a slow flame for half a minute. pour in 3 cups of freshly boiled water and bring it to a boil on a full flame. check salt to taste and adjust spices if required. add 1 tbsp lime juice.

7. Cover the pan with a well fitting lid, place a weight on it if required to avoid the steam from escaping, reduce the flame completely and cook for 5 minutes without opening the lid.

8. Turn off the flame, and let the pot sit undisturbed for 15 minutes. then open the lid, fluff up the rice gently, cover and leave it to cook in its steam for a couple of minutes.

9. Garnish with chopped coriander leaves and serve hot with a simple raita.

Notes

1. This recipe works well with minimal oil and spices, so go easy on both especially if you are using the goan variety of chorizo. they are made with a lot of spices.

2. Goan chorizo or any other variety that is smoked will cook faster so pre-cooking is not necessary.

3. It is a good idea to slightly bruise (crush or open up) the cardamom as it tends to pop when it starts to sizzle in hot oil or ghee - you don't want hot oil spluttering on your face if that happens.