420g jar Sharwood’s Tomato & Cumin
Biryani sauce¾ cup long-grain rice
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.
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