Ambur Lamb Biryani
Heirloom variety of baby basmati rice very slowly cooked with tender boneless lamb, herbs and spices. Made famous by the Arcot Royals in India.
I learnt this from the best biryani chef in India when I was 17. It takes ages to make, but it’s a meat lovers dream. There’s even a large restaurant chain dedicated to this biryani in South India! – Chef Akila.
Yorkshire Dales Lamb (Boneless, Trimmed & Diced), Water, Baby Basmati Rice (Kalijira), Onion, Tomatoes, Cold-Pressed Rapeseed Oil, Garlic, Almonds (Nuts), Ginger, Coriander Leaves, Yogurt (Milk), Red Chilli, Homemade Butter Ghee (Milk), Sea Salt, Cloves, Cardamom, Cinnamon, Mint, Lemon Juice.
ALLERGEN ADVICE: For Allergens, see Ingredients in bold. Our kitchen is gluten-free but handles other allergens including Sesame, Nuts and Mustard. While we take precautions, traces of other allergens may be present. If you are sensitive to even small traces of allergens please contact us before ordering.
Samples of all our items are lab tested and certified Gluten Free.
|of which saturates (g)||2.7|
|of which sugars (g)||0.7|
|Vitamin K (μg)||3.1|
Always ensure food is piping hot before serving. Adjust consistency & seasoning if required.
MICROWAVE (850W): From frozen, pierce film & microwave on high power for 4 minutes (600g) or 3 minutes (300g). Peal film, stir, re-cover and cook for 3 minutes (600g) or 2 minutes (300g). Rest for 1 minute and gently fluff-up with fork before serving. Appliances vary, adjust timing accordingly.
Serves 1 (320g)
Serves 2 (600g)