Sausage biryani
- Preparation time:
- 10 mins
- Cooking time:
- 20 mins
- Serves:
- 4
A spicey new way to serve snags.
1 onion, sliced
1 carrot, chopped
2 tblsps olive oil
²/³ cup water
½ bunch coriander, chopped
200g natural yoghurt
1 Lebanese cucumber, finely chopped
Ingredients
500g sausages, thickly sliced1 onion, sliced
1 carrot, chopped
2 tblsps olive oil
420g jar Sharwood’s Tomato & Cumin
Biryani sauce
¾ cup long-grain rice²/³ cup water
½ bunch coriander, chopped
200g natural yoghurt
1 Lebanese cucumber, finely chopped
Method
1 Cook sausages, onion and carrot in oil in a large non-stick saucepan for 5 minutes, or until sausages are cooked. Stir in sauce.
2 Sprinkle rice over mixture. Pour over water. Bring to boil without stirring. Simmer, covered, over a low heat for about 20 minutes, or until rice is tender. Stand, covered, for 10 minutes. Stir in half the coriander.
3 Combine yoghurt, cucumber and remaining coriander.
4 Serve with biryani.- Source:
- New Idea
- Author:
- Stylist:
- Cass Stokes
- Photographer:
- Stuart Scott
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