Sharwoods
Coconut, curry leaf, duck and mango biryani
A spicy and fruity yet light biryani. Our 2Step sauce makes it easy to cook one of the most loved Indian rice dishes.
Spice rating:
Preparation time: 10 mins
Cooking time: 30 mins
Serves: 2-3
Sharwood's Coconut & Curry Leaf Biryani
Our two step Tomato, Coconut a...
Shopping list:
1 tbsp Oil
200g Duck Breast sliced
1 jar of Sharwood’s Coconut and Curry Leaf Biryani
150g Raw Basmati Rice
150ml Water
1 Mango peeled, cored and cut into 1” slices
1 tbsp Chopped Fresh Coriander leaves
Method:
1) Heat oil in a non stick pan
2) Add the duck breast and fry until sealed
3) Add the spice blend from the topper and mix gently
4) Pour in the jar of the sauce and mix well.
5) Sprinkle the rice on top, followed by the water.
6) Make sure all the rice grains are immersed in the water.
7) Bring to a boil. Reduce heat to minimum, cover the pan and simmer for 20 minutes without disturbing the dish.
8) Remove from heat after 20 minutes and rest the pan covered for 10 minutes.
9) Serve the biryani topped with the mango slices and chopped fresh coriander
Rate this recipe: Add your comments >
Your comments:
Other recipes you may like:
Cooking Tip
Indian spices
The quality of Indian cuisine depends on the spices used. When the spices are ground and blended in the traditional way, the natural oils from the spices combine to give much deeper flavours.