MONISHA BHARADWAJ

COOKING WITH MONISHA LONDON

Award winning author of 17 books and based in London, Monisha Bharadwaj was awarded ‘Cookery Writer of the Year’ in 2003, her latest book ‘Indian in 7’ won the Gourmand World Cookbook Award UK 2020 for Best Indian Cookbook in the World. Her books have sold almost a million copies in 8 languages. Trained as a professional chef from the Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai and a food consultant to the Times of India creating menus for celebrities. Monisha runs one of the UK’s top Indian cookery school in London called Cooking With Monisha, which offers both in person and online cooking classes. She has cooked on television for Great Food Live on UK Food, the BBC’s ‘Food and Drink’ show, ‘Inside The Factory’ Sky One’s ‘Fat Families, ITV1’s ‘The World’s Best Diet’ and been a judge on Iron Chef America, The Food Network, USA. Monisha is often invited to give talks on Indian cuisine- she has worked with Kew Gardens on healing ingredients, SOAS on the History of India through its Food, the British Council on ‘How the British fell in love with curry’, with Borough Market in London and last year she was invited to speak aboard a cookery cruise around the British Isles.

CHICKEN SAUSAGE PULAO

by MONISHA BHARADWAJ

This one pot dish is inspired by the cuisine of Goa. It can be served on its own or as part of a feast. Make sure to use the best basmati rice you can find, aged or matured basmati will fluff up into separate grains. This will be the most expensive basmati rice on the supermarket shelf!

INGREDIENTS

2 tbsp vegetable oil 1 medium onion, finely chopped 5 cloves of garlic, peeled and finely chopped 1/2 each of a green, red and yellow pepper, deseeded and finely chopped 1 tbsp tomato purée 1 tsp medium hot chilli powder 200g cooked chicken sausage, cut into 1 cm pieces 200g aged basmati rice 450ml water Handful of coriander leaves, chopped Salt for seasoning 1/2 tsp crushed black pepper

Method

Heat the oil in a saucepan on a high heat and fry the onions and garlic until soft for 3 to 4 minutes. Add the peppers and fry for a couple of minutes. Stir in the tomato purée and chilli powder and cook for a minute. Add the sausage and rice, fry for a minute, pour in the water, half the coriander and season with salt. Stir and bring to a boil. Reduce heat to low, cover and simmer for 14 minutes, without lifting the lid. Turn off the heat and leave to rest for 5 minutes. Fluff the rice with a fork and serve hot sprinkled with the remaining coriander and crushed pepper.