Sausage Biryani

Cooking Time:
15 mins

1. 384g Pork Chipolata sausages

2. 30ml (2tbsp) Medium curry paste

3. 1 Onion, thinly sliced

4. 100g (4oz) Mushrooms

5. 450g (1lb) Pre-cooked rice

6. 60ml (4tbsp) Water

7. 5cm (2inch) Cucumber, finely chopped

8. 1 Tomato, finely chopped

9. 15g (1tbsp) Fresh coriander, chopped


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.

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