One chef, one recipe: Margao Choriz and Bacon Pulao by Chef Hussain Shahzad

Chef Hussain Shahzad of O Pedro shares the recipe to an iconic dish from the sunshine state. It’s the perfect way to indulge in a bit of Goan culinary magic and heritage, right at the comfort of home.

With O Pedro, Hunger Inc has taken celebrating Goan cuisine to new heights. Chef Hussain Shahzad, the culinary maestro behind the menu, shares a recipe for one of the most iconic dishes to come out of the sunshine state.

Chef hussain shahzad
One chef, one recipe: margao choriz and bacon pulao by chef hussain shahzad 3

“Choriz pulao is an ode to Goan history and culture in more ways than one. It is based on specific techniques taught to us by our Portuguese colonisers (read sausage making, curing and smoking) and is an ingredient unique to just the state. The dish spells comfort in every bite and finds it way onto lazy Sunday lunch tables and opulent events alike,” says Chef Hussain.

Want to introduce a bit of Goa into your home?

Here’s a recipe for Margao Choriz and Bacon Puloa from O Pedro.

Margao Choriz and Bacon Pulao

Margao choriz and bacon pulao o pedro
One chef, one recipe: margao choriz and bacon pulao by chef hussain shahzad 4


  • 400gm Goan choriz cooked in 4 cups water for 30 minutes
  • 200gm bacon lardon rendered
  • 1/4 cup bacon fat
  • 1 piece cinnamon stick
  • 2 cloves
  • 2 cups onions
  • 2 cups diced tomatoes
  • 1 bay leaf
  • 3 scallions white and green, sliced thin
  • 2 cups basmati rice
  • 4 cups chicken/pork stock
  • Salt to taste
  • Coconut vinegar to taste
  • 2 fried eggs (optional)


Put the rice in a large bowl and fill the bowl with cold water from the tap. Swish the grains around gently with your hand, and then pour off the water. Wash the rice about 10 more times in this way, until the washing water loses its murkiness and remains clear. Drain the rice into a sieve. Transfer into a container and reserve in the fridge.

In the meantime, heat the bacon fat in a large wide pot over moderate heat until warmed through and add the cinnamon and cloves. Cook for about 1 minute, or until the spices are fragrant.

Add the onion, scallion (only white part) and cook, stirring, until softened (don’t let it colour), for about 10-15 minutes.

Add the bay leaves and tomatoes, heat through and season. Cool and reserve.

Bring the stock to a boil in a separate pot over medium heat.

Combine the rendered bacon, cooked chorizo and onion tomato masala in a large pot and stir, cooking slowly over moderate heat. Add the boiling stock and sprinkle in the washed rice and the scallion greens. Season with salt and coconut vinegar as needed.

Reduce the flame to low. Cover the pot and cook for 15-20 min approx or until the rice is cooked but not mushy.

You could top the rice with a fried egg and serve it with a salad of tomatoes and cucumbers.

Serves 4

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