2 hrs 15 mins
1 hr 45 mins
Da Huz's Note:
Adapted from a recipe in The Essential Rice Cookbook. Nice flavor, good Indian food for people who don't like curry (although I don't know why one would dislike curry). Meat was extremely tender and juicy. PS: if you're one of those like me who doesn't like to measure, go easy on the lemon juice so that you don't overpower the saffron.
My Private Note
Units: US | Metric
- 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
- 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)
- 1 teaspoon salt
- 1Mix the pork in a bowl with the ginger, garlic, garam masala, chili powder, tumeric, chillies, mint and coriander. Cover and refrigerate overnight.
- 2The 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.
- 3Heat 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.
- 4Fry the pork in the dutch oven until well browned. Add cooked onions and yogurt and cook on low for 40 minutes.
- 5In a large saucepan, boil enough water to cover rice. Add rice, return to the boil, and cook 5 minutes.
- 6Drain rice, spread on top of onions and pork in dutch oven. Drizzle with lemon juice, saffron/milk mixture, and the leftover butter and oil.
- 7Preheat the oven to 425 Fahrenheit.
- 8Make 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.
- 9Cook sealed dutch oven on high heat for 5 minutes before transferring to oven. Bake in oven for 40 minutes.
- 10Remove from oven, break dough seal and enjoy.
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Nutritional Facts for Pork Biryani
Serving Size: 1 (468 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1077.2
- Calories from Fat 538
- Total Fat 59.7 g
- Saturated Fat 21.0 g
- Cholesterol 137.3 mg
- Sodium 596.9 mg
- Total Carbohydrate 94.3 g
- Dietary Fiber 9.2 g
- Sugars 7.4 g
- Protein 43.5 g
The following items or measurements are not included: