Special pork biryani

Image: Sophy Kuriakose

Pork biryani isn’t very popular probably due to the chunks of fat that comes with the meat. However, those who have tried it say that pork biryani is as delicious as other biryani varieties. Here is how you could prepare pork biryani at home.

1 kg pork
2 onions
2 tomatoes
4 green chillies
8 garlic cloves
1 big piece of ginger
¾ tsp turmeric powder
½ tsp pepper powder
1 ½ tsp garam masala
3 tbsp Kashmiri chilli powder
3 ½ tbsp coriander powder
Water as required
Coconut oil as required
Coriander leaves
Salt as required
750 gms or 3 ½ cups basmati rice
2 onions
20 cloves
20 cardamom pods
1-star anise
1 ½ piece of cinnamon
1 lemon
Cashews and raisins as required
Salt as required
Coriander leaves
Mint leaves
Water as required

Grind the green chillies, ginger, garlic and coriander leaves in a mixer jar without adding water
Marinate the cleaned pork bits with turmeric powder, pepper powder, Kashmiri chilli powder, and coriander powder, half of the previously prepared green paste, 2 tbsp vinegar and salt as required
Mix the marinade well into the pork bits using your fingers
Keep them aside for at least 20 minutes
Pressure cook the marinated pork by adding half glass water (cook until one whistle on high flame and then lower the flame and wait for two more whistles
However, this would differ depending on each pressure cooker, the intensity of the flame and the texture of the meat)
Take water in the vessel in which the biryani is cooked
Boil the water
Add the basmati rice which has been soaking for at least 30 minutes
Into the water add cloves, cardamom pods, star anise, cinnamon sticks and salt
Add lemon juice too
Mix well and allow the water to boil
When the water begins to boil, close the vessel using a lid, leave a gap for the steam to escape
Now add coriander leaves and mint leaves
Close the lid and cook
When the rice is nicely cooked, drain it and keep the rice aside to cool down
Heat ghee in a pan and fry some cardamom, cloves and cinnamon
Now fry the cashews and raisins too
Keep these aside to be used later
Heat some more oil in the same pan
Sauté the onions until they turn brown
Set the fried onions aside
Into the remaining oil add more onions to prepare the pork gravy
Into it add salt, curry leaves and the remaining green paste
Sauté until the raw smell of the ingredients are gone
Now add coriander powder, chilli powder, turmeric powder, pepper powder and garam masala
Sauté well
Now add the tomatoes
Cook for 5 minutes on low flame with the lid on
Into it add the cooked pork bits
Mix well
Taste for seasoning
Add some coriander leaves and a pinch of garam masala
Give everything a good mix
Cook for some more time with the lid
To prepare the dum, pour some ghee into a pan
Add a layer of rice
Spread the pork gravy on top
Add the fried cashews and raisins, fried onions, coriander leaves and mint leaves
Repeat the layers
Place a pan over the flame
Now place the dum vessel on this pan
Cook for at least 15 minutes on medium flame
Enjoy the tasty pork biryani with refreshing raita, pickle and papad.

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