Pork Biryani with Cucumber Yoghurt

Pork Biryani with Cucumber Yoghurt

Ready in 30 minutes Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, March 24, 2019.



  • 1 cup basmati rice
  • 1½ cups boiling water


  • 1 brown onion
  • 1 pack biryani spices
  • 1 pack Indian pork grind
  • ¼ cup water
  • 1½ cups frozen peas

To Serve

  • 1 tomato
  • ½ telegraph cucumber
  • 150g yoghurt
  • 1 pack Jenny‚Äôs tamarind chutney (adults)
  • 1 pack almonds

Have Handy

  • Oil
  • Salt & Pepper
  • Soy Sauce


  1. Cook rice Bring a full kettle to the boil. Add rice, boiling water and a pinch of salt to a medium pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Fluff up cooked rice with a fork.
  2. Prep veggies. Finely dice onion; roughly chop tomato; finely dice cucumber. In a bowl mix cucumber with yoghurt. Just before serving, season to taste.
  3. Cook biryani Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion for 3-4 minutes, until softened. Add biryani spices and cook, stirring for 30 seconds until fragrant.
  4. Add pork and cook, stirring, for 4-5 minutes. Add water, peas, a splash of GF soy sauce and cooked rice. Cook for 1-2 minutes, until warmed through. Remove from heat, fold through chopped tomato and season to taste.
  5. Serve biryani topped with cucumber yoghurt, chutney and almonds.

Nutritional Information

Energy 2587 kj
618 kcal
Protein 28.1g
Carbohydrate 54.6g
Fat 21.2g