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Lamb Biryani

Biryani is a South Asian & Iranian dish generally composed of layered & spiced basmati rice and meat (like lamb, chicken or goat!). Ours is a 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, 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 
  • Garlic naan

What you’ll need from home:

  • Large saute pan
  • Saucepan

Total prep time: 8-10 minutes

The Lamb and Basmati Rice (this will become your biryani!)

  1. Place your saute pan over medium heat, and wait a minute or so for the pan to get nice and hot. 
  2. Drizzle in some olive oil, swirl it around, then add your lamb and rice.
  3. Mix everything up, and heat for 6-8 minutes, stirring occasionally, until hot and a little crispy. 

The Sweet Potato Korma

  1. Add the korma to your saucepan and pour in a small splash of water.
  2. Warm over medium heat for 5-6 minutes, stirring occasionally, until hot & steamy.

The Garlic 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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