Biryani Curry Pack

A layered rice dish from Rafi’s home city of Hyderabad. This one-pot meal is brimming with the aromatic flavours of cardamom, cinnamon and black cumin.

This Curry Pack is different from our others as it doesn't make a gravy, but a delicious all-in-one rice and meat dish. Our method just needs 4 hours to marinade and 1 hour and 15 minutes to cook. Cook directly on the hob for a delicious layer of crunchy rice at the bottom of the pan.

For a traditional meal, serve with a boiled egg curry or a Tarka Dhal.

Storage Information: Store in cool dark place. This Curry Pack has a minimum 3 months shelf life or can be frozen for up to 6 months.

Try it with: Lamb (Rafi's favourite!), chicken thighs, or thick slices of root vegetables.

1. Empty the contents of the pack into a bowl with 115g natural yoghurt and 1kg of ingredients of your choice.
2. Mix well and marinade for at least 4 hours.
3. Soak 450g of rice in boiling water for 5 minutes, then drain.
4. Grease a heavy pan with butter and add in a thin layer of the rice. Add the marinated ingredients and cover with the remaining rice.
5. Mix 285ml water and 100ml milk, then pour this evenly over the rice. Dot the surface with butter and place a greased piece of foil on top.
6. Cover with a lid and gently cook for 1hr 15mins.
7. Toss before serving.

Ingredients

Curry Paste (Water, Coriander, Cinnamon, Turmeric, Cumin, Paprika, Black Pepper, Rapeseed Oil, Salt, Ginger, Garlic), Acids (Acetic, Citric)), Onions (Onions, Sunflower Oil, Salt, Corn Starch), Garlic Flakes (E220, SULPHITES), Turmeric, Coriander/Cumin Powder, Star Anise, Spices.

Allergies

See allergens in BOLD

Contains: SULPHITES

May contain WHEAT, MUSTARD, PEANUTS, NUTS, SESAME SEEDS, SOYA, CELERY, MILK and other CEREALS containing GLUTEN.

Nutrition