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Delhi Biryani

  • 3simple
    steps
  • 15mins
     
Arguably the tastiest rice dish in the world. This biryani takes inspiration from Delhi with a mouth-wateringly spicy and deep flavour profile. Perfect with red meat, poultry, vegetables, paneer or eggs.

Contains a whole spice pouch, cook-in sauce and aromatic steamed biryani rice

  • Serves 2
  • No Nasties
  • Vegetarian
  • Medium

Recipe Inspirations

Information

Fry the spices and aromatics in 2 tsp. oil in a small-lidded pan (taking care not to overheat the oil)

Add your fresh ingredients and the contents of the sauce packet. Simmer until they are cooked to your liking. Add a little water as necessary, the sauce should be lightly creamy

Massage the rice in the packet to break up the clumps. Layer the rice evenly on top of the "Curry". Cover and Steam over the lowest heat for 5 minutes if you are rushing or 15 minutes if you have the time to allow the flavours to infuse

OUR PERFECT Delhi Biryani

Our Perfect Lamb Delhi Biryani

Brown 200g leg of lamb (if you have time) or rump (if you don’t) in a small splash of oil until golden. Add spices from the spice pouch and cook for another 20 seconds. Add in the sauce and bring to a simmer covered, on a gentle heat, until the lamb is cooked to your liking, around 45-60 minutes for the leg or 6-8 minutes for the rump. Stir occasionally.  You might need to add some water if you are slow cooking the lamb.

Massage the rice pouch to break up any lumps and pour evenly over the lamb. Cover the pot and steam over a gentle heat for 5 minutes or until the rice has steamed and heated through.

Traditionally, this dish is garnished with crispy fried onions and saffron infused milk. For this, simmer a pinch of saffron in 2 tbs. hot milk or water for 30 seonds and leave to infuse for another 5-10 minutes. Drizzle over the rice before steaming. Fry sliced onions in hot oil until golden. They will crisp up. 

I also like to garnish with pomegranate seeds for added colour.

Serve with plain yoghurt or a crunchy raita.

Also delicious with chicken thighs, chickpeas, mushrooms, vegetables, paneer and so much more.

When using a vegetarian option, you might want to add a 1-2 tbs. yoghurt or cream to the sauce to mellow the spices so they don’t overpower the gentler ingredients. For lots of delicious recipes, please look in our ‘Cook’ section.

WHAT'S INSIDE

Cooked Rice (Water, Rice (23%)), Yogurt (Water, MILK Powder, Starter Culture) (6%), Tomato (4%), Spices (4%), Sunflower Oil, Onion, Tomato Paste (2%), Salt, Garlic.

MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA

The rice pouch contains a piece of cassia (looks like a piece of bark), which is similar to cinnamon and is there to impart a wonderful flavour to your biryani

TYPICAL VALUES

  Per 180g
Serving
Per 100g
ENERGY 974kJ 541kJ
PROTEIN 4.7g 2.6g
FAT 5.2g 2.9g
SATURATED FAT 0.9g 0.5g
CARBOHYDRATE 40.1g 22.3g
SUGARS 2.0g 1.1g
SODIUM 313mg 174mg

No artificial preservative, colouring or flavouring!

Suitable for vegetarians.

Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.

DO NOT use if pouch is bloated or leaking.

Produced and packed in India.

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