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Welcome to your instructions for
The Pure Punjabi Lamb Biriyani meal kit sachet
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Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished dish.
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Lamb Biriyani Mix instructions
This mix will make Lamb Biriyani for 4 people
Prep time: 5 minutes
Marinade time: 30 minutes (up to 3 hours)
Cooking time: 30-40 minutes
1 medium onion, peeled & cut into rough chunks
2 cloves garlic, peeled & rough chopped
1 inch piece of ginger, peeled & roughly chopped
2 green chillis
500g leg of lamb, cut into bitesize pieces
3 tablespoons ghee (or sunflower oil if dairy-free)
1 medium onion, cut into slices
2 tablespoons raw cashew nuts
2 tablespoons flaked almonds
4 sprigs of mint
A handful of coriander leaves
1 sachet of Pure Punjabi Biriyani mix (contains: 1 x rice sachet, 1 x spices sachet with a pink dot, 1 x spice sachet with a blue dot)
Method:
- Put the roughly cut onion chunks, garlic, ginger, chilli and the spices from the sachet with a blue dot into a food processor and blitz until you have a paste. Cover the lamb with the marinade and leave to sit for half an hour (can sit for up to 3 hours).
- Start by making the rice. Wash the rice from the sachet thoroughly, till the water is clear (no longer cloudy) and drain well. Over a medium to low heat, melt 1 tablespoon of ghee in a saucepan & add all of the spices from the sachet with the pink dot. Stir for a couple of minutes to allow the flavours to release. Then, add the washed drained rice, and dry cook it for 4-5 minutes. Then, add 500ml of tap water, and bring the rice to a boil. Once the rice has boiled, turn the heat to the lowest setting, & put the lid on the pan. *Note: this is the absorption method.
- Put one large tablespoon of ghee into a pan, and melt over a medium heat. Once melted, add the marinated lamb and brown the outside of the lamb. Turn the heat down to the lowest setting, and put the lid on the pan for 15-20 minutes (or till the lamb is cooked through and soft). *Tip: the lower and slower you cook through the lamb, the more tender it will be.
- Now you need to check the rice. The rice is ready when all the water has been absorbed, which will take around 15 minutes. Once the rice is cooked through, turn the hob off, but leave the lid on the pan to keep the rice hot whilst you prepare the garnish items for the biriyani. *Tip: very gently-run a fork through the rice whilst it's sitting to prevent it from sticking together at the bottom.
- Heat a frying pan over a medium heat. Add the tablespoon of ghee and allow it to melt, then add the onion slices and cook till they are a deep golden brown colour. Once they are well browned, remove them from the pan and put them on kitchen roll to drain any excess ghee. Using the same frying pan, toast the flaked almonds and raw cashew nuts in the left over ghee. Once golden, remove from the pan and drain on kitchen roll.
- Now, you can assemble the biriyani. Drain any excess liquid off the lamb, then add the cooked rice. Once mixed through evenly, transfer to a serving dish then scatter with the brown crispy onions, almonds and cashew nuts, then finally, the herbs.
Biriyani is the dish of kings and was introduced by the Moghul army into Northern India. It is made during special occasions or as a dish to welcome special guests. This biriyani is delicious with our Coconut & Sesame Chutney Mix.
* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Lamb Biriyani Mix, and only prepare just enough flaked almonds, cashew nuts, coriander and mint for your singly portion.
Freeze the remaining portions as soon as they've completely cooled, so that they're ready for the next time you want to eat Lamb Biriyani. Don't forget to thoroughly defrost each portion before re-heating and serving. Ensure that food is always served piping hot. When you serve eat subsequent portion, just add the flaked almonds, cashew nuts, coriander and mint.
We love to see your culinary creations! So post your dish as ‘Pure Punjabi lamb biriyani’ on social media and tag as @PurePunjabiLtd so we can see!
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