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. All Curry Packs have a minimum 4 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.
Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Water, Ground Spices, Coriander, Cinnamon, Turmeric, Paprika, Black Pepper, Spices, Rapeseed Oil, Salt, Ginger Puree, Garlic Puree, Food Acids - Acetic Acid, Citric Acid), Acidity Regulator: Sodium Diacetate, Tamarind, Spirit Vinegar, Food Acids: Citric Acid), Garlic Flakes, Spices, Chilli Powder.
Contains: WHEAT Flour.
Due to the handmade nature of our products, each Curry Pack may contain PEANUTS, NUTS, SESAME SEEDS, CRUSTACEANS, SOYA, MUSTARD, CELERY, WHEAT, SULPHITES, MILK and other CEREALS containing gluten due to cross-contamination.
|Per Packet||Gluten Free|
|Sat Fat (g)||14.2|
|Carb of which Sugars (g)||11.1|
|Dietary Fibre (g)||9.7|
The Biriyani is great with chicken. I’m dairy free so use coconut yoghurt, then soya milk and butter. It’s great hot or cold, which makes it perfect for picnics, and well worth the slightly extra time and work involved. I like to serve it with our Coconut Vegetable Curry and they complement each other perfectly.Jo