Pork Biryani
with Mange Tout and Carrot
- Milk
Ingredients
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
1 unit(s)
Carrot
½ unit(s)
Red Chilli
240 grams
British Pork Mince
1 pot(s)
Zanzibar Style Curry Powder
150 grams
Basmati Rice
½ sachet(s)
Chicken Stock Powder
150 grams
Mangetout
15 grams
Flaked Almonds
½ pot(s)
Nigella Seeds
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
20 grams
Mango Chutney
Not included in your delivery
300 milliliter(s)
Water
Nutritional information
Instructions
Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the carrot, peel, then grate on the coarse side of your grater. Halve the red chilli lengthways, deseed and finely chop. Fill and boil your kettle.
Heat a drizzle of oil in a large sauce pan 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 your spoon until browned, 5 mins. Add the carrot and Zanzibar curry powder (careful it's hot!), stir and cook for 1 minute. Stir in the rice.
Pour the water for the rice (see ingredients for amount) into the pan along with the chicken stock. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then add the mange tout (don't stir!) and pop the lid back on. Remove the pan from the heat and leave to the side for another 10 mins or until ready to serve (the rice and mange tout will continue to cook in their own steam).
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 fold the mange tout through the mixture. Biryani done! Stir in the remaining mango chutney, taste and season with a pinch of salt and pepper if necessary.
To keep it simple, spoon the biryani into bowls and drizzle with a little mango yoghurt dressing, if liked. Or, for a twist, stir some of the chopped red chilli through the 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.
