Pork Biryani recipe with step by step pictures. An easy to make pork biryani made using pork meat, whole spices, fried onions, masala powder spices, coriander leaves, mint leaves and basmati rice.
Biryani is one of the most popular dish originated from the Indian sub-continent. It is a classic Indian mixed rice dish cooked with Indian spices, rice and meat. Whole garam masala spices is a flavorful spice which cannot be substituted for the true taste of biryani. Also the basic flavor of classic biryani should include fried onions, coriander mint leaves, curd and saffron.
Over the years biryani has been adapted to suit one’s personal liking and taste. Today across India one can find different kinds of biryani made in their own regional style. Biryani is typically served in festive occasions, weddings and special celebrations.
I have made biryani with almost everything like chicken, Mutton, fish, prawns, eggs and vegetable biryani but pork biryani is the first time I made in my kitchen though I have enjoyed it in restaurants here in Chennai and I am happy I could make it happen and happy with the outcome.
Also read Pork Chow Mein / Pork Noodles
Pork Biryani is an aromatic, flavorful and delicious. Quick, easy and fuss free recipe which turns out to be an wholesome dish.
So let’s have a look at the recipe and if you are a pork lover do try this and share your feedback in the comments below how it turned out for you.
Also read Egg Fried Rice
- Preparation time : 15 mins
- Cooking time – 25-30 mins
- Serves : 3-4
- Pork – 300 gms
- Basmati Rice – 1½ cup
- Onion – 2 medium sliced
- Tomato – 2 medium sliced
- Green Chilly – 2 whole
- Ginger Garlic paste – 1 tbsp
- Turmeric powder a pinch
- Chilly powder to taste
- Biryani masala – 1 tsp (optional)
- Garam Masala Powder – 1 tsp
- Potato – 2 cut into halves
- Salt to taste
- Oil – 2-3 tbsps
- 2-3 tbsp Curd/ Yogurt
- 1/4 cup fried onions
- 1/4 cup coriander leaves chopped
- 1/4 cup mint leaves chopped
- Water as required
Whole Masala Spices:
- Cumin – ½ tsp
- Green Cardamom – 3-4
- Cinnamon – 2 small stick
- Cloves – 4-5
- Star anise – 1
- Bay leaf – 1
- Stone flower – 2-3 peices
- Kapok buds / Marathi moggu – 2
Wash the basmati rice thoroughly in water and soak them for atleast 20-30 mins.
Heat oil in a pressure cooker. You can use a pan to cook the meat. Add the whole spices and saute for a mins. Add ginger garlic paste and saute for a min.
Add the sliced onions and green chilly and saute till onion turns soft. Add sliced tomatoes and saute till it tirns soft.
Add the masalas, salt to taste and saute for a min.
Add the pork and potato, mix well and cook for about 5 mins till the water released from pork dries up. Add half portion of chopped coriander leaves and mint leaves.
In 1½ – 2 cups of water add the curd, mix and make a slurry. Add it to the pork, cover it and pressure cook for 5-10 mins. Remove from heat and let the pressure release.
Meanwhile keep the rice for cooking. In a large pot boil enough water. Once the water comes to a boil add few drops of oil and cook rice till it is 70-80% cooked. Drain the rice nicely in a strainer. You can add some whole spices like cardamom, cinnamon, cloves, bay leaf and few chopped coriander leaves and mint leaves.
For layering :
In a pan add some cooked pork along with the masala and layer with rice, fried onions, chopped coriander leaves and mint leaves. Repeat the same process as required.
Heat a tawa over gas top. Reduce to low-medium heat. Now cover the pan with foil paper and cover it with the lid. Place the pan over the hot tawa and cook it for about 15 mins.
You can seal the pan with atta dough too if you don’t want to use foil paper.
Remove from heat, open the pan and fluff it gently and serve.
Thank you for stopping by my blog. I hope you liked the recipe. Please do share your valuable feedbacks, I would love to hear from you all. Happy cooking!