Cassoulet-Style Pork Belly Biryani
A twist on traditional Indian biryani, this dish combines the flavors of French cassoulet with the spices of India.
Ingredients
- ●1 pound pork bellycut into 1-inch cubes
- ●2 cups yellowed ricelong-grain rice
- ●1/2 loaf crusty breadcubed
- ●1 large onionchopped
- ●2 inches gingergrated
- ●1 cup cassouletcanned beans
- ●2 teaspoons garam masala
- ●1 teaspoon cumin
- ●1 teaspoon coriander
- ●1/2 teaspoon turmeric
Instructions
- 1
Heat oil in a large skillet over medium-high heat. Add the pork belly and cook until browned, about 5 minutes.
- 2
Add the onion and ginger to the skillet and cook until the onion is translucent, about 5 minutes.
- 3
Add the cassoulet, garam masala, cumin, coriander, and turmeric to the skillet. Stir to combine.
- 4
Add the yellowed rice to the skillet and stir to combine with the spice mixture.
- 5
Add 2 cups of water to the skillet and bring to a boil.
- 6
Reduce the heat to low, cover the skillet, and simmer for 20 minutes.
- 7
Fluff the rice with a fork and stir in the cubed crusty bread.
- 8
Transfer the biryani to a serving dish and garnish with chopped fresh cilantro, if desired.
- 9
Serve hot, garnished with additional cilantro if desired.