Sausage Biryani with Coriander And Rice

Cooking time:

Serves:2 people

Rating: 5 votes, average: 3.20 out of 55 votes, average: 3.20 out of 55 votes, average: 3.20 out of 55 votes, average: 3.20 out of 55 votes, average: 3.20 out of 5


Ingredients

  • 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

Method

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.

Serving Suggestion

Serve with poppadoms or toasted naan breads and relish of your choice.

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