Best Bombay Pork With Basmati Rice Recipes
CREAMY CURRY PORK AND RICE BAKE
If you are a curry lover then please give this a try, I have made this many times in the past, it is delicious! I like to add in spinach but that is only optional. I have only used basmati rice for this dish (I purchase a 12 ounce box of basmati rice) but you may use white uncooked rice also, personally I really think that this dish is worth making with basmati only. To make this extra special sprinkle I have sprinkled it with toasted almonds before serving. Use a good-quality coconut milk for this! This can also be made with cubed chicken breast, but pork is better, and the complete recipe can be doubled, you might want to cut the water back by 1/4 cup if you are doubling the recipe use only 3/4 cup water.
Provided by Kittencalrecipezazz
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- In a large deep oven-proof pot, heat oil over medium-high heat.
- Brown the pork in 2 batches about 3 minutes per batch; set aside to a plate.
- Return meat to the pot.
- Add in curry powder, carrots and onion (and garlic if using); cook about 5 minutes.
- Add in coconut milk, chicken broth, water and salt; bring to a boil.
- Stir in rice, chickpeas and spinach, cover with lid.
- Place in oven and bake for about 25-30 minutes, or until rice is tender.
- Let stand, covered for 5 minutes before serving.
- Delicious!
Nutrition Facts : Calories 1318.7, Fat 72.5, SaturatedFat 33.4, Cholesterol 161, Sodium 936, Carbohydrate 110.2, Fiber 12.1, Sugar 5.3, Protein 57.8
HOW TO MAKE THE BEST BOMBAY BIRYANI RECIPE BY TASTY
Biryani is a perfectly cooked rice dish, seasoned with whole spices, and layered between tender chunks of meat and streams of delicious gravy. It's a dish that will give you the perfect bite each time. This is Kanchan Koya's favorite biryani recipe that is sure to keep everyone you know coming for more.
Provided by Tikeyah Whittle
Categories Lunch
Time 3h
Yield 4 servings
Number Of Ingredients 42
Steps:
- Marinate the chicken: In a large bowl, whisk together the yogurt, ginger paste, garlic paste, salt, cumin, coriander, garam masala, chile powder, and lime juice. Add the chicken and toss to coat well, then cover the bowl with plastic wrap and marinate for 1 hour at room temperature, or in the refrigerator for up to 3 hours. Remove the chicken from the refrigerator 1 hour before cooking to bring to room temperature.
- Soak the rice: In a medium bowl, gently rinse the rice in cool water, ensuring the grains don't break, then drain. Repeat a few more times, until the water is clear, then cover the rice with fresh water and soak for 30-45 minutes. Drain well.
- Partially cook the rice: In a medium pot, combine the water, green and black cardamom pods, cinnamon stick, bay leaves, cloves, and salt. Cover and bring to a boil over medium-high heat. Add the rice and cook until about three-quarters of the way done, but still al dente, about 4 minutes. Drain, then spread the rice on a plate or baking sheet in an even layer and let cool
- Make the biryani: Bring a medium pot of water to a boil over medium-high heat and season generously with salt. Add the potatoes, cover, and cook until almost tender, about 10 minutes. Drain and allow to dry for a few minutes.
- Heat about 2 inches of neutral oil in a deep pot over medium-high heat until the temperature reaches 350°F (180°C).
- Blot the boiled potatoes with paper towels to remove any excess moisture, then add to the hot oil and fry until golden brown, 3-5 minutes. Use a spider or slotted spoon to transfer to a paper towel-lined plate to drain.
- Add the sliced red onions to the hot oil and fry until golden brown, 1-2 minutes. Use the spider or slotted spoon to transfer to a separate paper towel-lined plate to drain.
- Add the saffron threads to a small bowl. Pour in the boiling water and gently crush the saffron with the back of a spoon to release the color and flavor.
- Preheat the oven to 400°F (200°C).
- In a large, heavy-bottomed pot with a lid, heat 2 tablespoons of neutral oil and 1 tablespoon ghee over medium-high heat until shimmering. Add the green cardamom, cinnamon stick, cloves, black peppercorns, mace, bay leaf, red chile, star anise, cumin seeds, and fennel seeds and cook for 1-2 minutes, until fragrant, but not burnt.
- Add the chopped onion and sauté for 5 minutes, until just beginning to brown. Add the tomatoes and cook for 3-5 minutes, until softened.
- Add the marinated chicken, water, and 1 teaspoon of salt and stir to combine. Cover and cook for 10 minutes, until chicken is starting to cook through. Stir in the fried potatoes and prunes. Remove the pot from the heat.
- Transfer half of the chicken mixture to a medium bowl. Layer half of the par-boiled rice on top of the chicken in the pot. Sprinkle with half of the saffron water, half of the cilantro and mint, 1 teaspoon ghee, and half of the fried onions. Layer the remaining chicken over the rice layer, then top with the remaining rice, saffron water, cilantro, mint, 1 teaspoon ghee, and fried onions.
- Cover the pot tightly with foil, then place the lid on top. Cook over high heat for about 2 minutes, then transfer to the oven and bake for 20 minutes, until rice is tender and the chicken is cooked through.
- Remove the pot from the oven and allow the biryani to rest covered for 10 minutes. Remove the lid and foil.
- Serve the biryani immediately with raita and pickled mango.
- Enjoy!
Nutrition Facts : Calories 689 calories, Carbohydrate 92 grams, Fat 20 grams, Fiber 47 grams, Protein 37 grams, Sugar 17 grams
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