Pork Biryani

Ingredients

Ingredient	Amount	Unit
Echalion Shallot	2	unit(s)
Garlic	2	clove
Carrot	2	unit(s)
Red Bullet Chilli	1	unit(s)
Pork Mince	600	grams
Tanzanian Curry Powder	3	tsp
Brown Basmati Rice	300	grams
Water	600	milliliter(s)
Chicken Stock Pot	1	pot(s)
Mangetout	2	pack(s)
Flaked Almonds	50	grams
Nigella Seeds	1.5	tsp
Natural Yoghurt	1	pot(s)
Mango Chutney 40g	40	grams

Instructions

Step 1

Instruction

Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Peel the carrot and remove the top and bottom. Grate on a coarse grater. Halve the red chilli lengthways, deseed and finely chop.

Step 2

Instruction

Boil your kettle. Heat a drizzle of oil in a large saucepan on medium heat. Add the shallot and cook, stirring, until soft, 3-4 mins. Add the garlic and cook, stirring, for another minute. Now turn up the heat a little and add the pork mince. Cook, stirring and breaking it up with a wooden spoon until browned, 5 mins. Add the carrot and Tanzanian curry powder, stir and cook for 1 minute more.

Step 3

Instruction

Pour the boiling water (see ingredients for amount) into a measuring jug with the stock pot. Stir to dissolve and add to the rice. Stir, bring to a simmer, then reduce the heat to medium-low. Put a lid on and cook for 10 mins. Remove the pan from the heat and put the mangetout on top of your rice in one even layer. Replace the lid and leave the rice to cook in its own steam for 10 mins.

Step 4

Instruction

While the rice cooks, put a frying pan on medium-high heat. When hot, add the flaked almonds and nigella seeds and cook until the almonds are golden, 1-2 mins. Toss them regularly to make sure they don't burn! When they are toasted, remove them from the pan into a bowl.

Step 5

Instruction

Spoon the yoghurt into a small bowl. Add half the mango chutney and stir together well. When the biryani is cooked remove the lid and carefully stir the mange tout through the mixture. Biryani done! Stir in the remaining chutney, taste and season with a pinch of salt and pepper if necessary.

Step 6

Instruction

Serve the kids first: spoon the biryani into bowls and drizzle with a little mango yoghurt dressing, if liked. For the more adventurous eaters, stir some of the chopped red chilli through the remaining biryani and serve it in bowls sprinkled with the almonds and nigella mix, more red chilli (if you want a kick!) and a drizzle of yoghurt dressing.

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	1508	kcal
Protein	82	g

Allergens

Mustard, Nuts, Milk