Cooking time : 15 minutes
Serves : 4
1 Tablespoon Oil
1 Medium onion, sliced very fine
4 Goa Sausage
2 cups Basmati or any long grain rice
1 cup white wine
250 grams mushrooms
Chop the Goa Sausage and boil in 3 cups of water for 30 minutes.
Heat oil in a large heavy based pan, add onion and stir-fry over medium heat for 2 minutes or until lightly browned.
Wash rice in hot water to remove all traces of starch and allow to drain before adding to the onion and stir-fry on low heat for 10 minutes.
Add the cooked Goa Sausage and the stock along with the white wine and whole mushrooms and cook on high heat without stirring till all the water has evaporated. Keep covered and stand for 12 minutes before serving.
Garnish with chopped parsley, fried onion slices and fried cashew nuts.