HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBang Bang Veggie Bangladeshi Biryani
Bang Bang Veggie Bangladeshi Biryani

Bang Bang Veggie 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 spice 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 CoeliacsSpicyVeggie

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 cup(s)

Basmati Rice

1 cup(s)


1 unit(s)

Garlic Clove

2 unit(s)

Vine Tomatoes

1 unit(s)

Bang Curry Spice

1 cup(s)

Sweet Potato

1 cup(s)

Fresh Peas

3 tbsp

Flaked Almonds


1 unit(s)


3 tbsp

Feta Cheese


4 tbsp


3 tbsp


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2585.712 kJ
Energy (kcal)618 kcal
Fat18.0 g
of which saturates8.0 g
Carbohydrate97 g
of which sugars0.0 g
Protein21 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon
download icondownload icon

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 lowest 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.


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.


Heat 1 tbsp of olive oil in a 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 spices and the garlic.


Boil another pot of water with ½ tsp of salt. Peel and chop the sweet potato into (roughly) 1cm cubes. Boil the potatoes for 5 mins and then drain them.


Add the sweet potato, the tomato chunks and peas to the onion. Add ¼ cup of water, place a lid on the frying pan and cook on low heat for 6 mins. Roughly chop your coriander and mint. Tip: If you don’t have a heat proof lid, you can always place an oven tray on top of the pan.


Tip the rice and ¾ of the almonds into the pan and mix everything together. Roll the lime firmly between your palm and the work surface then cut it in half. Squeeze over the juice of half the lime. Take off the heat and stir through 2 tbsp of crumbled feta and the fresh herbs.


Top with the remaining flaked almonds and tuck in.