Kala’s Bacon and Sausage Pulav for Easter

Though Easter follows 40 days of vegetarianism, Tamil people don’t have a great spread for the festival. I wanted to offer an alternative to the traditional chicken or mutton biriyani, and I chose this Bacon and Sausage Pulav as it is the same meat-and-rice type of dish, but is also very different and very mild flavoured. This is a scrumptious one-dish meal, and it only needs ketchup as an accompaniment if required.

Kalas Bacon and Sausage Pulav

Kalas’ Bacon and Sausage Pulav

Nutritive Value

Basmati contributes a great deal of Calories – 345 per 100g. The bacon and sausages are a very good source of animal protein, and the bacon provides a large amount of fat as well. The fat content will rise if you are using pork sausages instead of chicken sausages. This pulav is a high energy, high protein dish. It is an easy to make preparation with very few ingredients compared to many other pulavs, and the mild flavour makes it easy to digest as well.


For the Rice

  • 2 C Basmati Rice
  • 2 Chicken Stock Cubes
  • 4 ½ C Water
  • 1 ½ tsp Salt

For the Masala

  • 1 C diced Spring Onion
  • ¼ C diced Garlic
  • 1 Capsicum, deseeded and diced
  • 2 medium Carrots, diced
  • 4-5 ripened Chillies, deseeded and diced
  • ½ tsp Pepper Powder
  • ½ tsp Salt
  • 150g Bacon, diced
  • 400g Chicken/Pork Sausages, sliced
  • 1/3 C Vegetable Oil


To Cook the Rice

  1. Wash and drain the rice in a colander.
  2. In a large saucepan, boil the water with the chicken stock cubes and salt.
  3. Add the rice. Bring to boil. Lower heat and cook till all the water is absorbed.
  4. Spread the rice on a large tray to cool.

To make the Pulav

  1. Heat the oil in a very large kadai or wok.
  2. Fry the bacon till it becomes crisp. Remove and set aside.
  3. Add the sausages to the same oil. Fry till lightly browned. Remove and add to the fried bacon.
  4. To the same oil, add the garlic and fry till the garlic is dry. Add the carrots and fry on low heat for about 3 minutes.
  5. Add the capsicum and fry till tender.
  6. Add the diced chillies and fry lightly.
  7. Add the spring onion, salt, and pepper powder. When the onion is soft, add the bacon and sausages and stir.
  8. Add the cooked rice in small quantities, and mix gently without breaking the rice grains.
  9. Serve immediately.


  1. You can use red chillies instead of ripened chillies. We don’t get red chillies in Chennai, so I used ripened chillies from my kitchen garden.
  2. If you cannot get red or ripened chillies, you can use deseeded dry chillies in the same quantity. These will have to be removed when eating.
  3. The amount of bacon and sausages are what come in convenient packs in Chennai stores. You can change the amount to suit your palate and appetite 🙂
  4. I use sunflower oil supplemented with rice bran oil for its neutral flavour and cholesterol lowering properties.


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