Lamb Biryani

Lamb Biryani

with Tomato and Green Peas

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Biryani, an Indian mixed rice dish, can be composed of a variety of meats, spices, herbs and vegetables. Our version uses ground lamb, sweet peas, tomatoes and a fragrant mix of spices, fresh mint and cilantro!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

170 g

Basmati Rice

2 unit

Roma Tomato

113 g

Green Peas

56 g

Onion, chopped

10 g


10 g


10 g


1 unit

Vegetable Broth Concentrate

1 tbsp

Mild Tadka Spice Mix


100 g

Greek Yogurt


Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3406 kJ
Calories814 kcal
Fat33 g
Saturated Fat14 g
Carbohydrate90 g
Sugar7 g
Dietary Fiber6 g
Protein39 g
Cholesterol96 mg
Sodium390 mg
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Prep: Wash and dry all produce. In a medium pot, bring 11/3 cups salted water (double for 4 people) to a boil. Cut the tomatoes into 1/2-inch pieces. Mince or grate the garlic. Roughly chop the mint leaves and cilantro.


Cook the rice: Add rice to the boiling water. Reduce the heat to low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 10-12 min.


Cook the onion: Meanwhile, heat a large pan over medium-high heat. Add a drizzle of oil, then the onion and garlic. Cook, stirring occasionally, until the onion softens, 4-5 min.


Cook the lamb: Add the lamb and spice blend to the pan. Cook, breaking up the meat into smaller pieces with a spoon, until no pink colour remains, 4-5 min. Add the peas, tomatoes and broth concentrate(s). Cook until the tomato is slightly softened, 3-4 min.


Make the crema: Meanwhile, in a small bowl, combine the yogurt with half the mint and half the cilantro. Season with salt and pepper.


Finish and serve: Stir the rice into the pan. Stir together until warmed through. Divide the lamb biryani between bowls. Sprinkle with the remaining mint and remaining cilantro. Dollop with the crema. Enjoy!