If you've never had biryani before, you're missing out... Originating from the Indian subcontinent, the dish consists of rice, meat and vegetables and is packed full of aromatic, warming spices. We love to add in some fresh coriander leaves for an extra burst of flavour and if the heat's too much for you, dollop on a spoon of natural yoghurt. As the recipe title says, we used roast pork in ours, but you could always swap it out in place of beef or chicken if that's more your thing. Anyway without further ado, let's get on with the recipe!
Happy Cooking!
The Chai Home 😋
INGREDIENTS
300g of roasted pork (cut into chunks or slices, whichever you prefer)
1x large onion (finely diced)
1x large carrot (finely diced)
1 & 1/2 cup of thoroughly rinsed long grain basmati rice. Rinse at least 3 times and then soak in cold salted water for 30 minutes
6x large garlic cloves (finely diced)
3x large pinches of salt
2x tsp of pepper
3x tsp of ground ginger
2x tsp of ground turmeric
1x tbsp of curry powder
4x tbsp of tomato puree
2x tsp of chilli paste
2x tbsp of natural yoghurt
3x cups of water
1x tbsp of olive oil
1x tbsp of coconut oil
1x large knob of butter
large handful of fresh coriander leaves for topping (don't skip this as the coriander adds lots of flavour)
handful of sultanas for topping
dollop of natural yoghurt for topping
METHOD
Begin by rinsing your rice at least 3 times or until the water is clear. Then transfer it to a large bowl of cold water with a pinch of salt, and soak for 30 minutes before draining.
In a large frying pan or skillet add the oils and butter and put on a high heat.
Once the oils are hot, add the onion, garlic, carrot and all of the dried herbs and seasoning.
Mix together well and fry for 2 - 3 minutes before turning to a low heat.
Add the chilli paste, tomato puree, and roast pork and mix together.
Now add your soaked rice and incorporate it well, ensuring that it's coated in all of the flavours.
Add the water, stir and bring to a slight simmer.
Then add the yoghurt, mix together well and cover with a lid or foil to trap in the steam.
Allow to simmer for 15 - 20 minutes or until the rice is cooked.
Serve with a large handful of fresh coriander leaves and sultanas and a dollop of natural yoghurt if desired, enjoy!
Comentarios