Pork tandoori and rice recipe

Pork tandoori and rice recipe

You don’t want to settle for a salad every time you make a meal for yourself, whether it’s lunch at the office or supper at home. This recipe for pork tandoori and rice is quick and easy, making it ideal for meal prepping. Even if you don’t have a tandoori oven, you can still give your meat an Asian twist by coating it with spices before baking. It’s perfect for individuals who want to dine at home throughout the week or for a quick and simple family dinner.

Pork tandoori and rice suggestions

The pork is made soft and infused with delicious flavour thanks to the marinade. It may be used as a basting sauce as well. The rice is easy to prepare and fluffy. The scent of paprika, whole peppercorns, and ginger in a dish is as comforting as the first bite. You can tell it’s going to be delicious since it’s a pork chop with a sweet and spicy sauce served over rice.

A pork chop is a very versatile cut of meat, and this pork tandoori and patna rice is a great way to serve it for lunch or dinner with the family.

Pork tandoori

Pork tandoori and rice recipe

Recipe by Gary Dunn

Course: Main

Cuisine: Global

Difficulty: Easy

Servings: 4 servings

Prep time: 15 minutes

Cooking time: 1 hour 30 minutes

Marinading Time: 6-8 hours

Total time: 1 hour 45 minutes

Ingredients

  • 4 pork chops

  • 200g Patna rice

  • ¼ tsp powdered saffron

  • For the marinade:
  • 2ml natural yogurt

  • ½ tsp ground ginger

  • ¾ tbsp. paprika pepper

  • ¼ tsp garlic powder

  • 4 bay leaves

  • 6 peppercorns

  • 1 tbsp. tomato puree

  • grated zest of 1 lemon

  • 1 tsp salt

Method

  • Prick pork chops well with a fork or skewer and place in a casserole dish.
  • Place ingredients for marinade in a bowl or jug and mix well. Pour over pork chops making sure that they are all covered with the marinade.
  • Cover dish with foil or lid and leave for 6-8 hours.
  • At the end of this time remove bay leaves and peppercorns. Remove lid from casserole dish and baste pork.
  • Bake in a 180°C oven for about 75 minutes, basting occasionally until all the marinade is used.
  • 15-20 minutes before the end of cooking time, cook rice in boiling salted water with the saffron.
  • Drain rice and place on a round serving dish. Top with the chops and serve.
  • Peas can be added to the rice if liked.
»Pork tandoori and rice recipe«

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