Arguably the tastiest rice dish in the world. This biryani takes inspiration from Hyderabad with a delightfully fragrant and mild flavour profile. Perfect with lamb, goat, chicken, seafood or vegetables.
Contains a whole spice pouch, cook-in sauce and aromatic steamed biryani rice
Hyderabad Biryani is arguably the most popular Biryani in India. Our version stays true to its roots with the use of mild spices and fragrant herbs that are woven into the tangy and warming yoghurt base sauce. A well-loved classic Indian dish for all food-lovers.
Our Biryanis contain 3 pouches - a spiced and cooked Basmati rice, a cook-in sauce and dried, whole spices. These convenient kits are easy to use and take as little as 15 minutes to prepare. Just fry the spices, add your protein or vegetables and cook-in sauce and once cooked, top with the rice and steam.
Fry the spices and aromatics in 2 tsp. oil in a small-lidded pan (taking care not to overheat the oil) Add the mixed spices and cook gently for 20 seconds
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 minuts if you have the time to allow the flavours to infuse
Our Perfect Vegetable Hyderabad Biryani
Heat a splash of oil in a non-stick saucepan and add the spices from the spice pouch. Cook until they puff up, around 20 seconds. Add 2 handfuls of mixed vegetables - we like to add diced carrot, small cauliflower florets, peas and green beans. Season lightly, sauté for 2-3 minutes, add in the sauce and bring to a simmer covered, on a gentle heat, until the vegetables are done to your liking - another 5 minutes or so. Stir in 1 rounded tbs. yoghurt.
Massage the rice pouch to break up any lumps and pour evenly over the vegetables. 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 seconds 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.
Serve with plain yoghurt or a crunchy raita.
Also delicious with chicken thighs, lamb, prawns, chickpeas, mushrooms, vegetables, paneer and so much more.
Hyderabad biryanis often have some fresh coriander or mint added to the sauce.
When using a vegetarian option, you might want to add a 1-2 tbs. yoghurt to the sauce to mellow the spices so they don’t overpower the gentler ingredients. For lots of delicious recipes, please look at the recipes in our ‘Cook’ section.
Cooked Rice (67%), Yoghurt (9%) (MILK), Sunflower Oil, Air Fried Onion, Ginger, Powdered and Whole Spices, Salt, Garlic, Herbs, Green Cardamom, Cassia
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA
|of which saturates||1.0g|
|of which sugars||0.8g|