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Hyderabad Biryani

  • 3simple
  • 15mins
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

  • Serves 2
  • No Nasties
  • Vegetarian
  • Mild

Recipe Inspirations


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 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


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

Ingrédients: Riz cuit (eau, riz), Yogourt (eau. poudre de lait, culture bactérienne), Eau, Huile de tournesol, Epices, Gingembre, Sel, Oignon deshydraté, Ail, Fines herbes.

Peut contenir : Moutarde, Noix, Sésame,Arachides, Sulfites, Ble, Soya


% Daily value
% valeur quotidienne
Calories/Calories 420  
Fat / Lipides 8 g 11%
    Saturated/saturés 3.5 g
+ Trans / trans 0 g
Carbohydrate / Glucides 80 g  
    Fibre / Fibres 5 g 18%
    Sugars/Sucres 3 g 3%
Protein / Protéines 10 g  
Cholestrol / Cholestérol 10 mg  
Sodium/Sodium 620 mg 27%
Potassium 250mg 5%
Calcium / Calcium 100mg 8%
Iron / Fer 1.75mg 10%

No artificial preservative, colouring or flavouring!

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

Suitable for Vegetarians

Produced and packed in India

Aucun agent de conservation artificiel, colorant ni arome! Voir à l'intérieur pour les directives de cuisson complètes.

A conserver dans un endroit frais et sec. Réfrigérer une fois ouvert et consommer dans les 3 jour.

Ne convient pas à la cuisson au micro-ondes. Ne pas utiliser si le sachet est bombé ou présente des fuites.



Home made meals stamp

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