Pandi Pulav (coorgi Style Pork Biryani)
Pandi Pulav, also known as Coorgi Style Pork Biryani, is a traditional dish from the Kodava Cuisine of Karnataka, India. This flavorful and aromatic biryani is made with marinated pork and fragrant spices, creating a delicious one-pot meal.
Ingredients
- 500g pork, cut into pieces
- 2 cups basmati rice, soaked
- 1 cup yogurt
- 2 onions, thinly sliced
- 4 tomatoes, chopped
- 4 green chilies, slit
- 1-inch ginger, grated
- 6 garlic cloves, minced
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- 1/4 cup ghee
- 1/4 cup oil
- 2 bay leaves
- 4 cloves
- 4 cardamom pods
- 2-inch cinnamon stick
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- 4 cups water
Instructions
- In a bowl, marinate the pork with yogurt, ginger, garlic, half of the sliced onions, half of the tomatoes, green chilies, mint leaves, coriander leaves, turmeric powder, red chili powder, garam masala, and salt. Let it marinate for 1 hour.
- In a large pot, heat ghee and oil. Add the remaining sliced onions, bay leaves, cloves, cardamom pods, and cinnamon stick. Sauté until the onions are golden brown.
- Add the remaining tomatoes and sauté until they turn soft.
- Add the marinated pork and cook until the meat is browned.
- Layer the soaked rice over the pork and pour water. Cover and cook until the rice is done and the pork is tender.
- Once done, fluff the rice gently with a fork and serve hot.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 20g
Supplies
Large pot Bowl for marinating Cooking spoon Knife Cutting board
Tools
Cooking pot with lid Fork
Serving suggestions
Serve the Pandi Pulav hot with raita and pickle on the side.
Tips & tricks
For a spicier version, increase the quantity of green chilies and red chili powder according to your preference.
Cost
$20