Biryani Curry Pack

A layered rice dish from Rafi’s home city of Hyderbad. 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.

Try it with lamb (Rafi's favourite!), chicken thighs, or thick slices of root vegetables. For a traditional Indian meal, serve with a boiled egg curry or a Tarka Dhal.

Cooking Instructions: Biryani Curry Pack Instructions

Suggested Ingredients: Thick chunks of meat or veg.

Serves: 4 – 6

Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.


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.


Ingredients: *

Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Rapeseed Oil, Garlic, Water, Salt, Ginger, Spices, Rusk (WHEAT Flour enriched with Calcium Carbonate, Iron, Nicotinamide, Thaimin), Acidity Regulator: Sodium Diacetate, Tamarind, Spirit Vinegar, Food Acids: Citric Acid), Garlic Flakes, Spices, Fresh Chilli.

* Contains: WHEAT Flour.
It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.

Our favourite accompaniments & top tips.