Serves 2Biryani

Cooking time 15 mins



384g Pork 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


Cooking Instructions

In a large non-stick wok or saucepan, fry 384g 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.