HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLamb Bangladeshi Biryani
Lamb Bangladeshi Biryani

Lamb Bangladeshi 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 India and is often served at weddings and on big occasions … and is also delicious as a midweek 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.

Preparation Time40 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 cup(s)

Basmati Rice

2 unit(s)


2 unit(s)

Garlic Clove

4 unit(s)

Vine Tomatoes

2 tbsp

Curry Powder

500 grams

Lamb Mince

1 cup(s)


5 tbsp


4 tbsp


2 pot(s)

Greek Style Natural Yoghurt

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2531.32 kJ
Energy (kcal)605 kcal
Fat12.0 g
of which saturates5.0 g
Carbohydrate86 g
of which sugars0.0 g
Protein40 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
Instructionsarrow up iconarrow up icon
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Boil 700ml of water(exactly) in a pot with ½ 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 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 the 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 tomatoes into 2cm cubes.


Heat 2 tbsp of olive oil in a non-stick frying pan on medium-low heat. Add your onions with ½ tsp of salt and gently cook for 8 mins. For the last 2 mins add the curry powder mix and the garlic.


Turn the heat to medium. Add the lamb mince with 1/4 tsp of salt and cook until it has browned off. Add ½ cup of water, the peas and tomatoes, place a lid on the pan and cook on low for 6 mins.


Tip in your cooked rice and stir everything together.


Finally stir through the chopped mint and the 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!