Sausage Biryani

1. In a large non-stick wok or saucepan, fry 384g chipolata sausages with 30ml (2tbsp) curry paste for 3-4 minutes.

2. Add 1 onion, thinly sliced and 100g (4oz) mushrooms, chopped and cook gently for a further 4-6 minutes.

3. Add 450g (1lb) pre cooked packet rice or 150g (5oz) dry rice, cooked – and 60ml (4tbsp) water and cook for 2 minutes.

4. Stir in 5cm (2”) cucumber, finely chopped and 1 tomato, finely chopped and 15ml (1tbsp) fresh coriander, chopped and serve.

5. Serving Suggestion - Serve with poppadoms or toasted naan breads and relish of your choice.