Best Lamb Biryani Recipe I’ve tried so far!

A few weeks ago I kept noticing adverts pop up for a new Food Delivery Subscription – My Cook Box so last week I thought I’d give it a go, using their introductory offer of 40% off.

The website was easy to use and to organise a delivery, there wasn’t a lot of menu choice as I think the company is still fairly new and not (yet) as big as the likes of Hello Fresh or Gousto, but nevertheless I managed to find 4 meals that I wanted to try.

One of the meals I chose was Lamb Biryani, and I have to say, the recipe was the best I have tried so far for a Biryani both in the method and in taste!

Ingredients (2 people):

  • 1 Garlic clove, grated
  • 2 tsp Chicken stock powder
  • 200g Lamb Mince
  • 1 tsp North Indian spice mix / 7 Indian spice mix (or use separate spices if you own them, please google)
  • 1 tbsp Tomato Puree
  • 30g Raisins
  • 150g Basmati Rice
  • Small pack of Green Beans, chopped
  • Small pot of Natural Yoghurt


  1. Wash your veg before you start cooking. Fill and boil a kettle.
  2. Peel and grate the garlic. Mix the chicken powder in a jug with 300ml of boiling water.
  3. Put a large saucepan on medium high heat and add the lamb mince. Fry until the mince is nicely browned (4-5 mins), breaking it up with a wooden spoon as it cooks. Stir in the Indian spice mix, tomato puree and the garlic and cook for 1 minute, stirring continuously. Stir in the raisins and basmati rice. Pour in the stock and stir everything together.
  4. Bring the mixture to the boil, then reduce the heat to medium and cover with a lid or foil. Simmer for 10 minutes, then remove from the hear and leave to stand for another 10 minutes (still with the lid on). The rice will continue cooking in it’s own steam, don’t peak under the lid!
  5. While the rice cooks, remove the top stalky ends from the green beans, then chop the beans into 3 pieces.
  6. 10 minutes before the biryani is cooked, heat a drizzle of oil in a frying pan on medium high heat. Once the oil is hot, add the green beans and a pinch of salt and pepper. Stir together to cook until the beans are softened and slightly charred (5-6 mins). Remove the pan from the heat.
  7. When the biryani is cooked, fluff up the rice with a fork and then stir in the green beans. Taste and add salt and pepper if needed. Serve the biryani in bowls with a big dollop of yoghurt on top. Enjoy!

I am looking forward to trying more recipes from My Cook Box and would recommend you give them a try too. Click here to get 40% off your first box!

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Happy munching!