Biryanis

Delhi Biryani

3 Simple Steps | Ready in 15 mins

Our Delhi Biryani masters the mix of fluffy, flavourful basmati rice, a rich tomato-based, spiced sauce and whole spices, all resulting in a wonderfully well-balanced, moreish Delhi-inspired biryani. Perfect with red meat, poultry, vegetables, paneer or eggs.

Serves 2-3
Medium
Vegetarian

Origin Story

Our Delhi Biryani takes inspiration from the vibrant and bustling city of Delhi, which was once the capital of the Mughals. Today, Delhi is famed for its fantastic Mughlai-style food – and biryani is a great example of this. Over time, biryanis became a popular choice for royal celebratory dinners during the Mughal empire, as well as a main feature at Indian weddings. The dish would take hours to cook, building layers upon layers of delicious flavour. Some of the celebratory versions would be bejewelled with decadent garnishes such as cashews, raisins, pomegranate seeds or almonds and enriched with saffron milk. Our rendition takes inspiration from the magic of Delhi by bringing together a moreish mix of flavours that we associate with this vibrant city and its wonderful biryanis. With our kit, you can recreate a Delhi-style biryani at home in just 15 minutes.

Nutrition

Information

Cut your chosen protein or vegetables into generous pieces.

  1. Heat 1 tbsp of oil in a small pan, add spices and cook for 20 seconds (use the chili from spice pouch for extra heat).
  2. Add your protein or vegetables and brown lightly. Add the sauce from the small pouch and simmer for 5 minutes. Add a little water as necessary. The sauce should be slightly creamy.
  3. Massage the rice in the pouch to break up any clumps. Layer the rice evenly on top of the sauce. Cover with the lid and steam over the lowest heat for 8 minutes (or 15 minutes if you are not in a rush), allowing the flavours of the sauce to infuse into the rice and ensuring the meat or veg is cooked through.

As appliances may vary, these are guidelines only.

Please ensure food is fully cooked and piping hot throughout before serving.

If you don’t like whole spices, grind these in a pestle and mortar and add them with the main sauce in step 2 (before final simmer). Alternatively, if left whole, remove them with a spoon before serving.

*Restaurant Quality

Inspired by cooking methods often used in Indian or Asian cuisine, these products are manufactured using a cooking process where spices are cooked in layers and using recipes developed by a professional chef in Indian or Asian cuisine, to help create restaurant quality meals.