Sausage biryani is prefect for sunday breakfast or brunch. I served the biryani with boiled eggs along with a quick onion and tomato salad. The rice had subtle smoky flavor and sausages had absorbed all the masala it was juicy and tasty along with rice.
500 Grams Spicy and Smoked Chicken Sausages or Pork Sausages
500 Grams Basmati Rice
8 Green Chillies
1 Large Tomato
1 Large Onion
5 Sprigs Coriander
5 Sprigs Mint
1 Tbsp Chilly Powder
1/2 Tbsp Garam Masala or Kitchen King Masala
1/2 Tbsp Coriander Powder
3 Pods Cardamom
1 Star Anise
3 Tbsp Ginger and Garlic Paste
2 + 2 Tbsp Vanaspati or Ghee
3 Tbsp Oil
Salt as per taste
3 + 1/4 Cups Chicken Stock or Warm Water
Wash and slice the tomato into coins.
Wash peel and slice onion reserve.
Make sure to thaw the chicken sausage before cooking. Chop sausages into half and reserve.
Prepare ginger and garlic paste ahead of time reserve.
Wash the rice thrice, add enough water and soak the rice for 10 minutes.
Remove the caps or stem from chillies, wash and reserve.
Pick only mint and coriander leaves wash and pat dry. Finely chop reserve.
Prepare this ginger and garlic paste ahead of time for the recipe...
Heat a pressure cooker on medium flame with 2 tbsp ghee and 1 tbsp oil once the oil reaches temp, add chicken sausages.
Fry the sausages for a minute and add 1/4 cup chicken stock cover and cook until the moisture has evaporated. Drain the sausages and reserve until use.
Bottom of the pressure cooker will have lot of browning do not discard, fry the whole spices in the oil, drain and add the rice.
Fry rice for a minute. For ever 1 cup rice add 1 1/2 cups liquid. I have measured the rice and added 3 cups chicken stock.
Once the liquid is added to the rice stir well add a tsp of salt cover and cook the rice on high flame for 3 whistles.
After 3 whistles remove the cooker from flame allow the pressure to completely release.
Heat a heavy bottom pan or wok add 2 tbsp oil allow the oil to reach temp.
Fry the sliced onions in oil till light brown in color add the ginger and garlic paste and fry till raw flavor has reduced.
Add sliced tomato, whole green chilies along with chilly powder, coriander powder, turmeric powder and garam masala fry all the ingredients.
Add a splash of water and cook the masala till well the tomato has cooked.
Add the mint and coriander leaves fry for a minute add salt as per taste.
Add the fried sausages to the masala stir and cook till the sausages have absorbed the masala.
Remove the sausage masala from flame. Fluff the rice. Use a oven safe dish or microwave dish to layer the rice and sausage masala.
Before i start the layer process we need to divide the rice and sausage masala into two portions that way we can have two layers.
Start to Layer the microwave safe dish or oven safe dish. First layer the rice, then a layer of sausage masala, final layer should always be the rice.
Top the rice with 2 tbsp ghee cover and place in convection microwave for 5 minutes and regular microwave mode for 5 minutes.
If your using oven preheat oven at 450 degree for 10 minutes then place it on 250 degree and bake for 10 to 15 minutes.
We can also layer the same in a wok and cook on very low flame for 10 to 15 minutes make sure the wok has a tight fitting lid to cover.
Once the rice has baked...serve hot with boil eggs, onion and tomato rings and pickle...Enjoy😊