Sausage Biryani with Coriander And Rice
- 225g (8oz) Chipolata sausages
- 30ml (2tbsp) Medium curry paste
- 1 Onion, thinly sliced
- 100g (4oz) Mushrooms
- 450g (1lb) Pre-cooked rice
- 60ml (4tbsp) Water
- 5cm (2inch) Cucumber, finely chopped
- 1 Tomato, finely chopped
- 15g (1tbsp) Fresh coriander, chopped
In a large non-stick wok or saucepan, fry 225g (8oz) chipolata sausages with 30ml (2tbsp) curry paste for 3-4 minutes.
Add 1 onion, thinly sliced and 100g (4oz) mushrooms, chopped and cook gently for a further 4-6 minutes.
Add 450g (1lb) pre cooked packet rice or 150g (5oz) dry rice, cooked – and 60ml (4tbsp) water and cook for 2 minutes.
Stir in 5cm (2”) cucumber, finely chopped and 1 tomato, finely chopped and 15ml (1tbsp) fresh coriander, chopped and serve.
Serve with poppadoms or toasted naan breads and relish of your choice.