Coconut and curry leaf duck and mango biryani
recipe
Coconut and curry leaf duck and mango biryani
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Sharwood's Indian Chef, Munish Manocha, has created this simple biryani dish to celebrate National Curry Week. You can enjoy it anytime
Ingredients
- 1 tbsp oil
- 200g duck breast, sliced
- 1 jar Sharwood's coconut and curry leaf 2 step biryani
- 150g raw Basmati rice
- 150ml water
- 1 mango peeled, cored and cut into 1 inch slices
- 1 tbsp chopped fresh coriander leaves
Serves:
2
Directions
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- Heat oil in a non stick pan. Add the duck breast and fry until sealed
- Add the spice blend from the topper and mix gently
- Pour in the jar of the sauce and mix well
- Sprinkle the rice on top, followed by the water
Source: Sharwood's sauces
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