An opulent dish all the way from India, biryani is now a staple on curry house menus throughout Great Britain. The rice is infused with whole spices, potatoes and eggs are marinated in spiced yogurt, onions are fried until crispy and sweet and the whole lot assembled, sealed tightly then baked in the oven so the rice finishes cooking in the fragrant steam and when opened at the table guests can savour the beautiful aromas. It’s not the simplest of dishes to prepare but very much worth the effort! We’re serving it here with a mixed veg curry, simple salad, tomato chutney and raita.

Whole Spices: cinnamon, green cardamon, bay
Marinade Spices: cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, turmeric, Kashmiri chilli
Saffron Blend: turmeric, green cardamon, saffron
Curry Ground Spices: turmeric, coriander, cumin, black cardamon, fenugreek, fenugreek leaf, cinnamon, fennel, green cardamon, cloves, black pepper, chilli
Chutney Spices: nigella, cumin, Kashmiri chilli, mild chilli flakes, garlic, ginger
Raita Blend: mint, coriander leaf, brown MUSTARD, cumin
Chaat Masala: amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan, mint, asafoetida

Allergens are listed in CAPITALS

4 eggs (any size)
300g new potatoes
3 medium red onions
1 large carrot
250g mixed veg (eg cauliflower, green beans, peas, sweetcorn etc)
6 tomatoes
4 cloves of garlic
Fresh ginger
10g bunch of coriander
1 lemon
250g natural yogurt (full fat is best)
75g butter
200ml milk (any type)
300g basmati or standard long grain rice (not easy cook)
50g raisins or sultanas
2 tbsp sugar
1 tbsp tomato puree
145ml oil (sunflower or vegetable oil is best