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Lamb Biryani

Lamb Biryani

Regular price £3.35
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Serves: 4 (or 2 twice)

Prep: 15 minutes

Cook: 75 minutes

Origin: India

With a name thought to be Persian in origin, Biryani holds strong roots in Islamic cuisine, boasting a solid reputation as one of the firm favourites of modern Indian cuisine the world over. With a base of fluffy rice infused with fragrant hits of cardamom and garlic, our version of this classic dish includes juicy, tender spiced lamb as its star; an aromatic, warming dish, perfect for any day of the week.

What's in the box?

Ginger & Garlic Paste, Tyga Masala No. 23, Tyga Masala No. 2, Tyga Masala No. 6, Kashmiri Chilli

Shopping list

  • 1 tsp salt
  • 3 tbs vegetable/rapeseed/olive oil
  • 2 onions (250g)
  • 750g shoulder of lamb
  • 300g rice
  • butter
  • 1 tomato
  • 1 fresh green chilli (optional)
  • 1 tbs tomato puree

Let's cook!


  1. Preheat the oven to 220 degrees Celsius.
  2. Trim the fat from the lamb and then dice the meat.
  3. Finely chop the onions.
  4. Slice and chop the tomato.
  5. Slice the chilli lengthways (if using).


  1. Add the oil, onions, tomato, green chilli (if using), salt and Ginger & Garlic Paste to a deep casserole dish over a high heat, stirring continuously, for 2 minutes.
  2. Reduce to a medium heat and add Tyga Masala No. 6 and fry for a further 2.5 minutes.
  3. Add the lamb and fry for 5 minutes until it is lightly browned on all sides.
  4. Stir in Tyga Masala No. 2, Tyga Masala 23, Kashmiri Chilli (1 tsp mild, 2 tsp medium, 3 tsp hot), tomato puree and add 200ml water and stir well.
  5. Bring to the boil, cover and transfer to the oven for 1 hour.
  6. Check to see if the lamb is tender and the sauce is a thick consistency. Add more water if needed. If necessary, leave to cook for a further 30 minutes.
  7. Remove from the oven. If the sauce is still runny, reduce on a high heat on the hob.
  8. Add the rice to a pan of water and boil for 5 minutes, strain and spoon rice onto lamb mixture, do not stir.
  9. Place several knobs of butter over the top of the rice and cover with a lid. Place back in oven for 10 minutes.

Ingredients & allergies

Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 2: (Garam Masala 1.68g, Coriander 3.93g, Cumin 1.68g & Turmeric 1.68g). Tyga Masala No. 6: (coriander leaf and green cardamom pods). Tyga Masala No.23: (Ground Garam masala, Ground Cumin, Ground Turmeric, yoghurt powder, MILK, lime powder, ground black pepper). Kashmiri Chilli.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

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