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!
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.
Poudre de Colombo(ContainsMustard)
Greek Style Natural Yoghurt(ContainsMilk)
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.
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.
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.
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.
Tip in your cooked rice and stir everything together.
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!