Protein Swap | Quick Pork Biryani
with Cumin Raita
Cooking time
15 minutes
Servings
2/4
Calories
570 /serving
You’re throwing down all sorts of flavours: cumin, curry powder, ginger and garlic. You’re browning ground pork. You’re reheating basmati rice because it’s conveniently pre-cooked. Then you’re smiling as you sit down to the easiest Indian comforts in 15 minutes.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Scallion
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 227g Pre-cooked basmati rice
- 1g Ground cumin
- 15ml Ginger-garlic purée
- 15ml Tomato paste
- 9g Mild Madras curry powder
- 43ml Sour cream
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Microwave
Oil
Salt & pepper (S&P)
1 or 2 tbsp Butter
Total Fat
29 g
Saturated Fat
11 g
Sodium
140 mg
Total Carb
49 g
Sugars
3 g
Protein
30 g
Fibre
6 g
Preparation
Make the biryani
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the beef*, cauliflower rice and white bottom of the scallion; season with the curry powder, ½ the cumin and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Make the cumin raita
- Meanwhile, in a small bowl, combine the sour cream, remaining cumin, 1 tbsp water (double for 4 portions) and S&P.
Finish the biryani
- To the pan, add the tomato paste and ginger-garlic purée.
- Cook, stirring often, 30 sec. to 1 min., until dark red and fragrant.
- Add 2 tbsp water and 1 tbsp butter (double both for 4 portions). Cook, stirring often, 1 to 2 min., until combined and thickened.
Warm the rice
- Poke small holes in the bag of rice.
- Microwave, 1 to 1 ½ min., until heated through.
- Transfer to a bowl; season with a pinch of salt.
Plate your dish
- Divide the rice between your bowls.
- Top with the biryani.
- Garnish with the green top of the scallion.
- Serve the cumin raita on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
