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Pork Biryani

Pork Biryani

with Mangetout and Carrot

Recipe Development Team
Recipe Development TeamPublished on March 22, 2018

Some might think that Biryani isn't family friendly, but our chefs have worked hard with suppliers to make our custom Zanzibar style curry powder fragrant with just the right amount of kick. It's totally kid friendly! We've also added some gorgeous mango chutney yoghurt to cool things off, for those who don't like spice. It's so fragrant and tasty it's bound to get everyone excited for dinner!

Allergens:
Nuts
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 10 minutes
DifficultyMedium

Ingredients

serving amount

1

Zanzibar Style Curry Powder

20

Mango Chutney

½

Chicken Stock Powder

1

Echalion Shallot

150

Basmati Rice

15

Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

1

Garlic Clove**

½

Red Chilli

240

British Pork Mince

½

Nigella Seeds

1

Carrot

75

Low Fat Natural Yoghurt

(Contains: Milk)

150

Mangetout

Not included in your delivery

300

Water

Nutritional information

Energy (kcal)621 kcal
Energy (kJ)2598 kJ
Fat18 g
of which saturates5 g
Carbohydrate77 g
of which sugars17 g
Protein37 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Grater
Knife
Medium Saucepan
Spoon
Lid
Measuring Cups
Bowl
Grill Pan

Cooking Instructions and Tips

PREP TIME
1

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. Fill and boil your kettle.

START COOKING
2

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 Zanzibar curry powder, stir and cook for 1 minute more. Stir in the rice.

COOK THE RICE
3

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.

TOAST THE TOPPINGS
4

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.

MAKE THE DRESSING
5

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.

FINISH UP
6

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.

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