Spiced Lamb Biryani

with Basmati Rice, Raisins & Cashews

Easy | 25 min

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Contains: Cashews, Milk, and Sulphites.

May Contain: Egg, Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, and other Tree Nuts.

What We'll Send

Onion Sliced
Carrot Julienne
Cashew Pieces
Golden Raisins
Cayenne Pepper
Mint Fresh
Basmati Rice
Greek Yogurt
Ground Lamb
Fresh Lemon Juice
Spice Blend
Cinnamon, Garam Masala, Ground Cardamom, Roasted Garlic Powder, Turmeric
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 955
Fat 58g
Protein 38g
Carbohydrates 76g

Cooking Directions


Cook Rice
- Rinse and drain basmati rice in a fine mesh sieve.
- Add basmati rice to a small pot with 1-1/4 cups salted water with 1 tbsp. butter and golden raisins and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook for 12-15 minutes or until grains are tender.


Prepare Ingredients
- Wash cilantro and mint.
- Pick and chop cilantro and mint leaves.
- Drain ground lamb, and pat dry with paper towel.


Toast Cashews
- Heat oven to 350°F.
- Place cashews on a baking sheet and put in oven.
- Set a timer for 5-7 minutes and cook until golden. Remove from oven and set aside.


Begin Cooking Lamb
- Heat 1 tbsp olive oil in a large skillet over medium high.
- Once hot, add onions and cook for 2 minutes or until becoming tender and golden.
- Stir in ground lamb, breaking apart with a wooden spoon, and cook for 2-3 minutes or until no longer pink.


Finish Lamb
- Stir in garlic, spice blend and cayenne pepper to taste. Cook for 1 minute or until fragrant.
- If spices stick scrape off with a wooden spoon and work into mixture
- Stir in carrots and cook for 1-2 minutes, stirring often, until carrots are tender and lamb is cooked to 165°F.
- Season to taste with salt, pepper and lemon juice


Finish Biryani + Serve
- When rice is cooked, stir into the lamb mixture until evenly mixed.
- Over medium-high heat, cook for 2–3 minutes, turning occasionally, to crisp rice a little.
- Mix in half of the following: mint and cilantro.
- Season to taste with salt and pepper.
- Divide onto large servings plates.
- Serve with cashews, greek yogurt and remaining mint and cilantro.
- Enjoy!

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