Serves 4 Portions
5 Minutes Prep Time
20 Minutes Cook
A punchy biryani built around heat and texture. With spicy keema, fragrant rice and a clean chilli finish, this Naga Keema Byriani offers strong flavour impact with reliable results in professional kitchens.
Ingredients (serves 4)
Curry Sauce
- Onion garlic and ginger mix – 15g
- Naga Bang spice – 20g
- Chopped tomatoes – 200ml/g
- Oil – a splash
Protein/Veg/Carbs (1kg)
- Water – 450ml
- Beef or lamb mince – 700g
- Frozen peas – 100g
- Basmati rice – 200g
Recipe
Step 1
Prepare the base
Soak the onion, garlic and ginger mix in 100ml tepid water for 5 min.
Gently fry with a flavourless oil on a low heat until soft, golden and aromatic.
Step 2
Build the sauce
Mix Naga Bang spices with 50ml water to make a runny paste. Pour into the pan with the heated onion base and continue heating gently.
Wait until the spicy mixture release their oils and add the tomatoes and wait for the oils to separate again.
Step 3
Add keema and rice
Add the keema and increase the heat to sear surfaces for about a minute.
Add the basmati rice, and continue to fry in the sauce for a further 1 min.
Add water and reduce to a simmer, cover and cook for 25min until the the rice is cooked, light and fluffy.
Chef's Tip:
Top with crumbled feta cheese and herbs.
Can be eaten hot or cold!
Nutritional Value for Bang's Naga Keema Byriani
Nutritional Values per 100g
Calories per serving: 125
Protein: 6g
Fat: 1g
Carbs: 55g
Sugar: 12g
