Goan Sorpotel with Pea and Mint Pilau

The spectacular food eaten in Goa is familiarly Indian but with cooking techniques and ingredients (such as vinegar and chillies) introduced by the Portuguese who colonially ruled there for 450 years. This rich and tangy dish would traditionally be cooked using pork offal but here we’re using the more family friendly chicken and chorizo (similar to Goan sausages known as chourico) - although you can use the authentic liver if you prefer!

Adding a Hibiscus Cheesecake blend? We'll email you the recipe and you can also find it here!

25 minutes

45 minutes


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PASTE SPICES: Kashmiri chilli, chilli powder, cumin, cloves, cinnamon, star anise, black pepper, garlic, ginger
RICE SPICES: Toasted mustard, toasted cumin, mint


  • 400g diced chicken or for an authentic version pork or chicken liver
  • 250g chorizo ring
  • 1 medium red onion
  • 4 cloves of garlic
  • 150g peas (fresh or frozen)
  • 10g bunch of coriander (optional)
  • 1 tsp sugar
  • 3 tbsp vinegar (white wine or cider vinegar is best)
  • 300g basmati or standard long grain rice (not easy cook)
  • Large lidded pan
  • Medium saucepan
  • Blender