Morcilla Biryani
A savory twist on traditional Biryani, featuring spicy Spanish morcilla sausage and aromatic Indian spices.
Ingredients
- ●1 pound MorcillaSpanish-style blood sausage
- ●2 cups Basmati riceuncooked
- ●1 large Onionchopped
- ●2 cloves Garlicminced
- ●1-inch piece Gingergrated
- ●1 teaspoon Cumin seedswhole
- ●2 teaspoons Coriander powderground
- ●1 teaspoon Turmeric powderground
- ●1 teaspoon Red chili powderground
- ●1 teaspoon Saltto taste
- ●4 pieces Double-layered Indian flatbreadfor serving
Instructions
- 1
Heat oil in a large saucepan over medium heat.
- 2
Add cumin seeds and let them sizzle for 1-2 seconds.
- 3
Add chopped onion and sauté until translucent, about 5 minutes.
- 4
Add minced garlic and grated ginger; sauté for another minute.
- 5
Add morcilla sausage and cook until browned, breaking it up with a spoon as it cooks.
- 6
Add basmati rice, coriander powder, turmeric powder, red chili powder, and salt.
- 7
Stir to combine and cook for 1-2 minutes.
- 8
Add 2 cups of water to the saucepan and bring to a boil.
- 9
Reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked and the liquid has been absorbed.
- 10
Fluff the biryani with a fork and serve hot with double-layered Indian flatbread.