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.

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

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.

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

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.

Allergies

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.

Nutrition