Pork Biryani Recipes

THE BEST BIRYANI

Steps:

• Soak rice for half an hour.
• Cook in rice cooker with 15 cups of water. Cook rice until almost done.
• Fry onions in oil until golden brown.
• Add ginger and garlic.
• Add chili powder, cloves, cardamom, pepper corn, cumin, curry, graham masala, coriander, cinnamon stick, bay leaves, dried plums, and salt.
• Add yogurt.
• Add tomatoes and cook until dry.
• Add meat.
• Add green chiles.
• Cook until meat is done and add water if needed.
• Add cilantro.
• Mix saffron with hot water.
• Layer rice and meat mixture and sprinkle with saffron mixture.
• Put in oven at 350°F for 20 minutes.

CHICKEN BIRYANI

Steps:

• Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
• Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
• Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
• Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
• Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
• Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.

PORK BIRYANI

Steps:

• Mix the pork in a bowl with the ginger, garlic, garam masala, chili powder, tumeric, chillies, mint and coriander. Cover and refrigerate overnight.
• The next day, put the sliced onion in a colander, sprinkle with salt to draw liquid out of the onions. Discard liquid, rinse onions and pat dry.
• Heat oil and butter in a dutch oven, then fry onions until golden brown (about 10 minutes). Remove onions and drain. Pour off and reserve all but about 2 tbsp of the butter and oil.
• Fry the pork in the dutch oven until well browned. Add cooked onions and yogurt and cook on low for 40 minutes.
• In a large saucepan, boil enough water to cover rice. Add rice, return to the boil, and cook 5 minutes.
• Drain rice, spread on top of onions and pork in dutch oven. Drizzle with lemon juice, saffron/milk mixture, and the leftover butter and oil.
• Preheat the oven to 425 Fahrenheit.
• Make a dough by adding a little water to the flour and 1 tsp salt. Roll dough into a long, thin sausage shape, and press along the top rim of the dutch oven. When the lid is placed on this dough, it will form a seal between the lid and base of the dutch oven.
• Cook sealed dutch oven on high heat for 5 minutes before transferring to oven. Bake in oven for 40 minutes.
• Remove from oven, break dough seal and enjoy.