Happy Easter in advance! I love to create festive specials using rice. When I was going through my collection of recipe books I came across a Mexican sausage rice recipe. Though the ingredients of the recipe did not appeal to me, the concept did. I studied sausage preparations, especially in a volume of the Encyclopaedia of Creative Cooking on pork. This dealt with various kinds of pork sausages, particularly combined with potatoes. Inspired by this I created a fried rice using sausages and potatoes, suited to the Indian market and kitchen. This was a tremendous success. My family loved it, and it was finished with not a grain of rice left. The flavour is very mild but rich in taste. It goes amazingly well with my Sweet Brinjal Pickle.
Chicken sausages contain approximately 160-180 Calories and around 13g of protein per 100g. They also contain some chicken fat. The potatoes provide 99 calories per 100g, but the total energy value of this fried rice is amazingly moderate because of the small amount of oil used. This can be enjoyed by people of all ages. Children will love the sausages, and grandparents will find it easy to chew the sausages 😀
- 3 C Basmati Rice
- 500g Chicken Cocktail Sausages
- 2-3 large Potatoes, pared and cut into wedges
- 2 cubes Chicken Stock
- 2 Onions, sliced
- 1/3 C diced Garlic
- 2-3 Bay Leaves
- 3 pieces Cinnamon
- 3 Cloves
- 4 Dry Chillies
- 1 ½ tsp Salt
- ½ C Vegetable Oil
- 7 ½ C Water
- Wash the basmati rice and drain in a colander.
- Heat 3 tablespoons of oil in a large non-stick skillet.
- Add the sausages, a few at a time, and fry till golden. Remove and set aside.
- To the same oil, add the potatoes and fry till golden. The potatoes must not lose shape. Remove and add to the sausages.
- Heat the rest of the oil in a very large heavy-based vessel with a tight lid.
- Add the oil that was used for frying the sausages and potatoes.
- Add the cinnamon, cloves, dry chillies, and bay leaves. When the cloves begin to swell, add the garlic and fry till the garlic is golden.
- Add the onion and fry till the onion is also golden.
- Dissolve the stock cubes in 2 cups of hot water. Add the stock and the rest of the water and adjust salt. Bring to boil.
- Add the basmati rice. Stir and bring to boil.
- Lower heat, cover, and cook till the rice is almost done.
- Add the fried sausages and potatoes, and give it a stir.
- Serve hot with my Sweet Brinjal Pickle.
- I use Maggi stock cubes if I do not have homemade chicken stock with me.
- I have used large potatoes because the small potatoes are not available in summer. If you are using small potatoes: boil them for 5 minutes in water, remove, and plunge into cold water. Remove skin and then fry as given in step 4.
- I use chicken cocktail sausages because we do not have any other small sausages available in Chennai. If you are lucky to come across chipolata, use it and you will have better flavoured fried rice.
- I use dry chillies because fresh red chillies are difficult to come by. Red chillies deseeded and diced will give a distributed and uniform spicy flavour.
- I use sunflower oil supplemented with rice bran oil for its neutral flavour and its cholesterol-lowering properties.
- While 1 ½ tsp of salt is normally too little for 3 cups of rice, this dish will gain a lot of salt from the chicken stock.