RECIPES Mango Pickle Biryani
Mango Pickle Biryani
Fragrant biryani with a tangy twist of Lioncroft Mango Pickle. Aromatic rice layered with spiced vegetables or meat. Serves: 6 people Total cooking time: 1 hour
Ingredients
- 2 cups basmati rice, soaked
- 3 tbsp Lioncroft Mango Pickle, chopped
- 2 tbsp Lioncroft Sunflower Oil
- 1 large onion, sliced
- 2 tomatoes, chopped
- 1 cup mixed vegetables or chicken pieces
- ½ cup plain yogurt
- 1 tsp Lioncroft Ginger Powder
- 1 tsp Lioncroft Garam Masala
- 1 tsp Lioncroft Turmeric Powder
- 4 cups water
- Salt to taste
- Fresh mint and coriander
- Saffron strands soaked in milk (optional)
| 1. Heat oil and fry onions until golden. Remove half for garnish. |
| 2. Add vegetables/chicken, tomatoes, yogurt, ginger, garam masala and turmeric. Cook for 10 minutes. |
| 3. Stir in chopped mango pickle. |
| 4. In a separate pot, boil water with salt and cook rice until 70% done. Drain. |
| 5. Layer the pickle curry and rice in a heavy-bottomed pot. |
| 6. Top with fried onions, mint, coriander and saffron milk. |
| 7. Cover tightly and cook on low heat for 20 minutes (dum cooking). |
🍽️ Serving Suggestion
Serve hot with raita and papad.
⏰ Cooking Time
1 hour
🍽 No of Servings
6 people
