Chicken Pepper and Herb Sausage Polau

2 cups basmati rice

1 lb (450 g) sausage (your choice: pork, chicken, or beef)

Keventer Ready to cook chicken pepper and herb sausage

1 large onion, thinly sliced

2-3 cloves garlic, minced

1-inch piece of ginger, grated

2-3 green chilies (adjust to taste)

3 cups water or chicken broth

2-3 tablespoons oil or ghee

1 bay leaf

2-3 whole cloves

2-3 green cardamom pods

1 cinnamon stick

Salt, to taste

Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.

Thaw the frozen Keventer Ready to Use Chicken Pepper and Herb Sausages at 6 ° C to 8 ° C in a microwave oven.

You can also heat the sausages on microwave for 60 seconds or put them in warm water at 60 ° C for 2 min till hot.

Pan fry the sausages with 2-3 tbsp of oil on medium heat till golden brown.

In the same pot, add more oil if needed. Add sliced onions and sauté until golden brown.

Stir in the minced garlic, grated ginger, and green chilies. Cook for 1-2 minutes until fragrant.

Add the bay leaf, cloves, cardamom pods, and cinnamon stick. Stir for another minute.

Return the cooked sausage to the pot and mix well with the onion and spices.

Add the soaked and drained rice, and gently stir to coat the rice in the spices.

Pour in the water or broth and season with salt. Bring to a boil.

Once boiling, reduce the heat to low, cover, and cook for about 15-20. minutes, or until the rice is cooked and the liquid is absorbed.

Turn off the heat and let the pot sit covered for 5-10 minutes.

Gently fluff the rice with a fork, and garnish with chopped cilantro or parsley before serving.