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Bangladeshi Lamb Biryani

Bangladeshi Lamb Biryani

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Biryani is traditionally made with a leg of goat, but here we’ve made it with our delicious lamb mince from butchers Roaming Roosters. It’s a traditional dish from South Asia and is often served at weddings and on big occasions… and is also delicious as a mid-week meal! Enjoy!

Tags:SpicyHealthyFamily Box
Allergens:MustardMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
4
6
8
Ingredientsarrow down iconarrow down icon
serving amount
4
6
8

150 grams

Basmati Rice

1 unit(s)

Onion

1 unit(s)

Garlic Clove

2 unit(s)

Vine Tomatoes

1 pack(s)

Mangetout

1 tbsp

Poudre de Colombo

(ContainsMustard)

250 grams

Lamb Mince

½ bunch(es)

Mint

½ bunch(es)

Coriander

1 pot(s)

Greek Style Natural Yoghurt

(ContainsMilk)

Not included in your delivery

300 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2318 kJ
Energy (kcal)554 kcal
Fat16.0 g
of which saturates7.0 g
Carbohydrate69 g
of which sugars9.0 g
Protein33 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Knife
Pan
Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

Boil the water (amount stated in the ingredient list) in a pot with a pinch of salt. Pour the rice into the pot, turn the heat to low and put a lid on top. Leave your rice simmering 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 your rice won’t cook.

2

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

3

Heat a splash of olive oil in a non-stick frying pan on medium-low heat. Add your onion with pinch of salt and gently cook for 8 mins. For the last 2 mins add the poudre de colombo and your garlic.

4

Turn the heat to medium. Add the lamb mince with a pinch of salt and cook until it has browned. Add the peas and tomato, place a lid on the pan and cook on low for 5 mins, check under the lid after 3 mins and add a splash of water if you think it looks a bit dry.

5

Tip in your cooked rice and stir everything together.

6

Roughly chop the mint and the coriander and stir them through your biryani. Serve with a big dollop of yoghurt on top. Tip: If you have any spare fresh herbs, add them too - the more the merrier!