Search Curry Recipes and products:      

Special Byriani Recipe

Ingredients:

  • 2 Cups Basmati Rice
  • Half portion of tandoori king prawns cooked
  • Half portion of chicken tikka cooked
  • Half portion of lamb tikka cooked
  • 4 cloves garlic crushed
  • 2 inches root ginger grated
  • 4 green chillies finely chopped
  • Handful almond and pistachio nuts (unsalted)
  • 1 large onion finely chopped
  • Half teaspoon Turmeric
  • 1 cup fresh chopped coriander
  • 1 Tablespoon Garam Masalla powder
  • Seeds from 8 Green Cardamom pods
  • 2 boiled eggs sliced
  • Half cucumber sliced
  • 3 tomatoes sliced
  • Juice of 1 lemon

Cooking method for Special Byriani

Serves 4

Basmati rice must be used for this recipe. Salt the water in a large pan, bring to the boil and add the basmati rice and cardamom seeds. Cook for 7 minutes then drain. Meanwhile fry the onion until translucent then add the ginger, garlic, chillies, garam masalla and stir fry for a further 2 minutes mixing well. Now Add the rice, lime juice and stir well. Lay the contents out into a baking dish, first a layer of rice then lay on the king prawns and chicken and lamb then another layer of rice and bake covered in the oven at 200 degrees for 20 minutes. Remove and lay a decorative cross of the sliced egg, cucumber and tomatoes acroos the dish or around the edge and serve with the crushed nuts and corinader leaves poured over.

For a quicker and easier alternative why not try our

Curry Kits


Save time & money - get all the spices you need for your favourite recipe in 1 easy Curry kit.

  • Save a fortune on expensive takeaways and restaurant meals
  • Most kits take only 20-30 minutes to cook
  • Freshly prepared Indian restaurant grade spices
  • Amaze your friends with your great curry cooking skills
  • Create healthier meals with Olive oil and free range or organic produce
  • As good as an Indian Restaurant - guaranteed or your money back!
  • Only £3.99 each or buy 3 for 2 and save even more!



If you have a web site and would like to link to this recipe please copy the code below:

© Gavin McArdell 1997-2017. All rights reserved.