1 pack Harvey Beef Classic Beef Sausages
1 Tbsp olive oil
Spice mix
¼ tsp cloves
2 Tbsp coriander seeds
fennel seeds
1 tsp turmeric
1 x cinnamon stick
2 x bay leaves
1 Tbsp cumin
6 x cardamom pods, bruised
¼ tsp nutmeg Rice
1 Tbsp olive oil or ghee
1 brown onion, peeled and diced
3 x 2 mm slices of fresh ginger
2 garlic cloves, peeled and crushed
2 cups basmati rice
3 cups vegetable or chicken stock
2 Tbsp dried cranberries or currants Extras
1 cup cherry tomatoes, sliced in half
2-3 cups baby peas Optional
2-3 eggs, soft boiled (6 mins), cooled, shelled and sliced in half
1. Add olive oil to a large, heavy based fry pan and bring to medium high heat.
2. Add the sausages and cook to seal, turning every now and then. (approx 5 mins)
3. Remove sausages from the pan and set aside, leave any fat or juices in the pan.
4. Add remaining olive oil to the pan and heat to medium high.
5. Add onion and spice mix and cook, stirring for 2 minutes until aromatic.
6. Add garlic and ginger and cook for a further 2 minutes.
7. Add basmati and stir through the onion and spices to coat.
8. Pour over warm stock and bring to a simmer.
9. Place the sealed sausages back in the pan on top of the rice, along with the dried cranberries, then seal the pan with a tight fitting lid and set to a low simmer.
10. Cook for ten mins, then turn off the heat and allow the rice to sit covered for a further 5 minutes.
11. Remove the sausages and slice each into four on an angle.
12. Share the rice between four to six containers.
13. Add the sliced sausages evenly across each container along with even amounts of the tomatoes and peas.
14. Add half an egg per container for extra protein if you choose
15. Store until ready to use, then enjoy cold or warm.
16. To reheat add your sealed container to a microwave for around 2 minutes on high. You could also add the contents to a pan over medium heat on the stovetop with a tablespoon of extra liquid and cook gently until warmed through. COOKS NOTES
Why not prepare a second dry spice mix so you have one prepped and ready for your next biryani.
The Biryani will last four to five days in the refrigerator.