Biryani for carnivores


(With thanks to the New Internationalist Food Book for the inspiration for this recipe).

Biryani is, of course, an Indian rice and meat or veg, mixed dish, usually fairly dry, so some juicy relishes are appreciated.


1 kg
beef chunks, lamb pieces or chicken pieces
5 ml
Fair Trade piri piri
1 large
large tomato
10 ml
Fair Trade mixed herbs
5 ml
FAIRTRADE turmeric
120 ml
natural yoghurt
2.54 cm
root ginger
cloves garlic
940 ml
400 gm
FAIRTRADE Basmati long grain brown rice
15 ml
cooking oil
50 gm
10 ml
FAIRTRADE ground cinnamon
Seeds from 4
FAIRTRADE cardamon pods crushed
curry leaves
10 ml
Fair Trade garam masala
120 gm


Marinade the meat viz:

Mix the piri piri, chopped tomato, herbs, turmeric, yogurt, salt, ginger and garlic in a bowl. Add the pieces of meat and leave for minimum 1 hour preferably half a day.

To Cook:

Cover the lentils with water (not the 940ml) in a small saucepan and bring to the boil. Then simmer until just tender.

Finely chop the tomato.

Peel and grate the ginger.

Peel and crush the garlic.

Crush the cardamon seeds in a Fair Trade Pestle and mortar (from Hull One World Shop).

In a cast iron skillet heat the oil and ghee and cook the cinnamon, cardomom, curry leaves and onions until the onions start to brown.

Then add the meat and its marinade and cook on a low heat until the meat is almost done. (Chicken 30 mins, Beef and lamb 120 mins.


Boil the 940 ml water in a large pan and cook the rice for 10 minutes. Set aside.

Add the cooked lentils and garam masala to the meat and cook for a further 10 minutes.

Add the rice to the skillet of meat and mix together gently.

Cook in the pre-heated oven at gas mark 3 (165 °C; 325 °F) for 30 minutes.

To serve

Serve with:

Cucumber Raita

Hard boiled eggs

Chopped apples



Meat according to taste.