Every grain of rice soaks up the aromas without drying out.
Our Lamb Biryani combines basmati rice perfumed with whole spices (cinnamon, cardamom, clove, saffron) with pieces of lamb slowly cooked in spices, then sealed and steamed ‘dum’-style — the most traditional of all biryanis. The rice soaks up the rich lamb juices for a deep, fragrant flavour. Finished with crispy fried onion and fresh coriander.
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A dish with a story
Biryani is thought to have been born in the kitchens of the Mughal court in the 16th century, out of the meeting between Persian pilaf traditions and Indian spices.
Every region of India has developed its own variant, from Lucknow to Hyderabad, each with its own cooking method and spice blend.
Today one of the most iconic dishes of Indian cuisine, with a genuine following worldwide.
The debate over biryani’s exact origin (Persia, the Mughal court or South India) still keeps food historians busy — we won’t settle it here.
Frequently asked questions
Is the Biryani spicy?+
It is fragrant and lightly spiced rather than hot.
Is it served with sauce?+
No, biryani is enjoyed without sauce; we recommend a raitha on the side.
Is this the traditional version?+
Lamb (or mutton) biryani is the historic version of the dish.
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