Looking for a showstopper summer dish that’s full of bold flavours, vibrant colour and a hint of restaurant flair?
This Tandoori Pork with Spiced Biryani Rice and Griddled Veg comes courtesy of culinary columnist and Executive Chef Paul Watters — and it’s a guaranteed crowd-pleaser.
Paul’s take on this Indian-inspired favourite blends smoky, marinated pork with fragrant rice and flame-charred vegetables, finished with a final flourish of aromatic spices. It’s the kind of dish that feels weekend-worthy but is surprisingly simple to bring together at home. Whether you’re cooking for friends or just want to elevate your midweek meals, this is a recipe worth keeping on rotation.
Tandoori Marinade Ingredients:
- ½ tsp turmeric
- 1 tbsp dried coriander
- ½ tsp chilli powder (hot or mild)
- 2 tbsp smoked paprika
- 2 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tbsp garam masala
- 1 tbsp tandoori spice
- 1 tsp red food colouring
To prepare the pork:
- 1 pork fillet, halved
In a medium bowl, mix all the marinade ingredients until well combined. Add the pork fillet, coating it thoroughly. Ideally, leave to marinate for 24 hours in the fridge, but 2 hours will still give great flavour.
For the roasted vegetables:
- 1 red pepper, cut into chunks
- 1 green pepper, cut into chunks
- 2 tomatoes, quartered
- 2 red onions, quartered
- Olive oil, salt and pepper (to taste)
Toss the vegetables in a drizzle of oil and season with salt and pepper. Cook them on a hot griddle pan until lightly charred and tender. Set aside.
Biryani Rice Ingredients:
- 1 cup Basmati rice
- 1 tbsp turmeric
- 1 tbsp Madras curry powder
- 1 knob fresh ginger, peeled and grated
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp cinnamon
- 2 cups boiling chicken stock
- Drizzle of vegetable oil
To make the rice:
Heat a medium frying pan over medium-high heat. Add a drizzle of oil, then the ginger and spices. Cook for around 15 seconds to release the aromas. Add the rice and stir to coat evenly with the spice mixture.
Pour in the boiling chicken stock, bring to a boil, then reduce to a simmer. Cover and cook for around 10 minutes until the rice is tender and fluffy. Stir once midway through. Taste and season with salt and pepper. Optional: stir through a little chopped fresh coriander for extra freshness.
To cook the pork:
Preheat the oven to 180°C. Heat a pan over medium-high heat, then sear the pork fillets for around 5 minutes on one side. Flip and transfer to the oven to finish cooking for another 10 minutes. Once done, remove from the oven and allow to rest for a few minutes before slicing.
To serve:
On each plate, spread the biryani rice down one side. Arrange the griddled vegetables on the opposite side. Slice the pork and place neatly over the rice. Garnish with picked coriander leaves and a sprinkle of reserved spices:
- 1 tsp curry powder
- 1 tsp tandoori spice
- 1 tsp turmeric
These can be dusted lightly around the plate for a vibrant, restaurant-style finish. A black plate adds dramatic contrast, but it’ll look beautiful on any dish.
Enjoy!
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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