Name: Spiced mince biryani
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 10
Ingredients: 2 tablespoon olive oil; 1 onion, finely sliced; 2 cup (400g) long-grain rice; 3 cup (750ml) hot chicken stock; 1/2 quantity bolognese sauce; 1 teaspoon ground cinnamon; 2 tablespoon pine nuts, toasted; 1/4 cup (35g) slivered almonds; coriander, to garnish

Spiced mince biryani

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Serves 10

Prep

10M

Cook

35M

Total

45M

Ingredients

2 tablespoon olive oil

1 onion, finely sliced

2 cup (400g) long-grain rice

3 cup (750ml) hot chicken stock

1/2 quantity bolognese sauce

1 teaspoon ground cinnamon

2 tablespoon pine nuts, toasted

1/4 cup (35g) slivered almonds

coriander, to garnish

Method

1.Preheat oven to 200°C. Heat oil in a large saucepan on medium. Saute onion for 3 minutes, until soft and lightly coloured. Add rice and stir for a minute or so until translucent. Stir in stock. Cook for 18-20 minutes, covered, until liquid is absorbed and rice is tender. Add more stock or water if necessary.

2.Place bolognese sauce and cinnamon in a saucepan and heat on low, until heated through. Place half of rice in a 3 litre baking dish. Top with bolognese and cover with remaining rice. Bake for 10 minutes.

3.Serve biryani scattered with pine nuts, slivered almonds and coriander.

If you’re making bolognese from scratch for this indian-style dish, prepare it without using pancetta.
Note

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Ingredients

Method

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