Good things happen when Theo, one of our amazing sous chefs, plays around in the kitchen with our recipe development team. Proof: The lamb biryani magic you’ve got in front of you right here (YIPPEE!!).
Biryani is an Indian dish generally composed of layered + spiced basmati rice and meat (like lamb, chicken or goat!). Chef Theo’s recipe is a slight spin on the traditional: We whipped up a yogurt marinade for the lamb and roasted it overnight, so that all you gotta do now is toss it in a saute pan with your rice to warm up! The raita offers a nice cooling effect after every bite of the biryani, and we highly recommend dippin’ your naan in there too 🙂
What’s in your bag:
- Yogurt + curry marinated lamb
- Basmati rice cooked in shorba (biryani gravy) with saffron, caramelized onion, mustard seed + coriander
- Sweet potato korma braised in coconut milk
- Cucumber + red onion raita
- Naan
What you’ll need from home:
- Large saute pan
- Saucepan
Total prep time: 15 minutes
The Lamb and Basmati Rice (this will become your biryani!)
- Place your saute pan over medium heat, and wait a minute or so for the pan to get nice and hot.
- Add a drizzle of olive oil, swirl it around, and then add your lamb and rice.
- Mix everything up, and heat for 6-8 minutes, stirring occasionally, until hot and a little crispy.
The Sweet Potato Korma
- Add the korma to your saucepan and pour in a small splash of water.
- Cook over medium heat for 5-6 minutes, stirring occasionally, until hot + steamy
The Naan
Toast it up! You can use the oven, air fryer, or toaster.
The Cucumber + Red Onion Raita
Cold is the way to go!
Grab a bowl and scoop in your biryani! Your korma can go right next to it. Use your raita as a dip or a drizzle – your call! We like to use the naan to scoop a little bit of everything up with each bite. Enjoy!
That’s it! #Dinnersolved, dinner served.
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