- 1 pack of The Spice Tailor Delhi Biryani (rice included)
- 1 tbsp. vegetable oil
- 200g diced lamb leg (for a slow-cook, but tastier restaurant-style dish) or diced rump steaks (for a quick cook)
Optional finishing ingredients: A few small cubes of butter, a large handful of crispy fried onions and 2 tbsp. saffron infused milk (good pinch of saffron heated in 3 tbsp. milk, reduced a little and left to infuse), yoghurt and pomegranate seeds, or fresh cilantro.