Pork Biryani
Ingredients
- 2 lbs pork loin, cut into 1 inch cubes ⓘ
- 3 inches piece gingerroot, grated
- 2 garlic cloves, crushed ⓘ
- 2 tablespoons garam masala (an Indian spice, you can probably find it with the spices at the store)
- 1/2 teaspoon chili powder ⓘ
- 1/2 teaspoon ground turmeric ⓘ
- 4 green chilies, finely chopped ⓘ
- 3 tablespoons chopped mint ⓘ
- 4 tablespoons ground coriander ⓘ
- 2 1/2 cups basmati rice
- 4 onions, thinly sliced ⓘ
- salt ⓘ
- 1/2 cup oil ⓘ
- 4 ounces butter, melted ⓘ
- 8 ounces plain yogurt ⓘ
- 1/2 teaspoon saffron thread, soaked in ⓘ
- 2 tablespoons hot milk ⓘ
- 1 tablespoon lemon juice
- 1 1/3 cups whole wheat flour (barley, wheat, etc) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1082
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).