Pork Biryani
with Mangetout and Carrot
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!
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.
Ingredients
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
Utensils
Cooking Instructions and Tips
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.
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.
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.
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.
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.
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.
