Pork Biryani
Discover the irresistible flavors of Pork Biryani, a fragrant one-pot dish that combines tender, marinated pork with the aromatic allure of basmati rice and a medley of bold spices. This recipe balances succulent pork, slow-cooked with yogurt and a rich blend of biryani masala, with the delicate layers of saffron-infused rice and fresh herbs like cilantro and mint. Whether cooked on the stovetop or baked in the oven, this indulgent meal is finished with a traditional "dum" method, locking in all the robust flavors and creating a perfectly fluffy and flavorful biryani. Perfect for dinner parties or as a weekend indulgence, Pork Biryani pairs beautifully with cooling raita or a crisp green salad, making every bite a true celebration of Indian cuisine.
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Recipe Information
Ingredients
- 500 grams Pork (boneless, diced)
- 300 grams Basmati rice
- 150 grams Yogurt (plain, unsweetened)
- 2 large Onion (thinly sliced)
- 2 medium Tomatoes (chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 whole Green chilies (slit lengthwise)
- 2 tablespoons Cilantro (chopped)
- 2 tablespoons Mint leaves (chopped)
- 4 tablespoons Cooking oil
- 2 tablespoons Ghee
- 2 whole Bay leaves
- 1 2-inch piece Cinnamon stick
- 4 whole Cloves
- 4 whole Green cardamom pods
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 2 teaspoons Biryani masala
- 2 teaspoons Salt
- 500 milliliters Water
- 1 pinch Saffron (optional, soaked in 2 tablespoons warm milk)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
Marinate the diced pork with yogurt, turmeric powder, 1 teaspoon of salt, and half of the biryani masala. Let it marinate for at least 30 minutes, preferably 1 hour for better flavor.
Heat 2 tablespoons of cooking oil in a large, heavy-bottomed pot. Add the sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnishing.
In the same pot, add the remaining oil. Toss in the bay leaves, cinnamon stick, cloves, and cardamom pods. Sauté for about 1 minute until aromatic.
Add the minced garlic, grated ginger, and green chilies. Stir-fry for another 1-2 minutes.
Add the chopped tomatoes and cook until they turn soft and the oil starts separating. Then, add the coriander powder, red chili powder, and the remaining biryani masala.
Introduce the marinated pork to the pot, stirring well to coat it with the spices. Cook on medium heat for 10-15 minutes until the pork starts to brown and releases its juices.
Pour 200 milliliters of water into the pot. Cover and simmer on low heat for 20-25 minutes until the pork is tender and cooked through. Adjust seasoning with salt if needed.
Meanwhile, in a separate pot, bring 300 milliliters of water to a boil. Add a teaspoon of salt and the soaked basmati rice. Cook the rice until it is 70% cooked (firm to the bite), then drain and set aside.
Preheat the oven to 180°C (350°F) if baking the biryani. Alternatively, prepare a stovetop setup for dum cooking.
Layer half of the partially cooked rice over the pork curry in the pot, followed by half of the chopped cilantro, mint leaves, and reserved fried onions. Repeat this layering process with the remaining rice, herbs, and onions.
Drizzle the ghee and saffron milk (if using) over the top layer. Cover the pot tightly with a lid or aluminum foil to seal in the steam.
For stove cooking: Place the pot on a low flame and cook (dum) for 20 minutes. For oven cooking: Transfer the sealed pot to the preheated oven and bake for 20 minutes.
Remove the biryani from the heat and allow it to rest, covered, for 10 minutes before serving.
Gently fluff the biryani with a fork to mix the layers without breaking the rice. Serve hot with raita (yogurt sauce) or a fresh salad.
Nutrition Facts
Calories |
2699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.9 g | 210% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 5330 mg | 232% | |
| Total Carbohydrate | 144.9 g | 53% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 28.4 g | ||
| Protein | 160.1 g | 320% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 599 mg | 46% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3922 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
