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Bang Bang Bangladeshi Biryani

Bang Bang Bangladeshi Biryani

Bang Bang Bangladeshi Biryani

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There are certain people who have been with us since the beginning and the adorable Shelly at Bang Curry is one of those people. Shelly is a total ray of sunshine and every so often we call each other to catch up on the goss’ and talk recipes. This latest pice from her kitchen is a total banger and you can see the whole range, as well as meeting the lady herself, at bangcurry.co.uk

Tags:

Not Suitable for Coeliacs

•Spicy

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active

DifficultyEasy

Ingredients

serving amount

1

Basmati Rice

1

Onion

1

Garlic Clove

2

Vine Tomatoes

1

Bang Curry Spice

250

Lamb Mince

½

Peas

3

Mint

2

Coriander

1

Greek Style Natural Yoghurt

(Contains: Milk)

Nutritional information

/ per serving

Energy (kcal)726 kcal

Energy (kJ)3038 kJ

Fat30 g

of which saturates15 g

Carbohydrate79 g

Protein33 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pot

•Knife

•Grill Pan

•Pan

•Bowl

Instructions

1

Boil 350ml of water (exactly) in a pot with ¼ tsp of salt. Pour the rice into the pot, turn the heat to its lowest setting and put a lid on top. Leave the rice on low heat for 10 mins, then rest off the heat for 10 mins. Tip: Do not lift the lid until 20 mins are up or the rice won’t cook.

Chop onions, garlic and tomato

2

Peel and chop the onion in half lengthways. Slice the onion very thinly into half moons. Peel and very finely dice the garlic. Chop the tomatoes into 2cm cubes.

Fry onions and garlic

3

Heat 1 tbsp of olive oil in a non-stick frying pan on medium-low heat. Add the onions with ¼ tsp of salt and gently cook for 8 mins. For the last 2 mins add the spice and the garlic.

Fry the lamb mince

4

Turn the heat to medium. Add the lamb mince with ¼ tsp of salt and cook until it has browned off. Add ¼ cup of water, the peas and tomatoes, place a lid on the pan and cook on low for 6 mins.

Tip in the cooked rice

5

Tip in the cooked rice and stir everything together.

6

Finally stir through 3 tbsp of chopped mint and 2 tbsp of chopped coriander. Serve with a big dollop of natural yoghurt on top. Tip: Keep adding more fresh herbs if you want - the more the merrier!

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