Express Biryani Feast empire-biryani
Express Biryani Feast empire-biryani
Express Biryani Feast empire-biryani
Express Biryani Feast empire-biryani
Express Biryani Feast empire-biryani
  • Load image into Gallery viewer, Express Biryani Feast empire-biryani
  • Load image into Gallery viewer, Express Biryani Feast empire-biryani
  • Load image into Gallery viewer, Express Biryani Feast empire-biryani
  • Load image into Gallery viewer, Express Biryani Feast empire-biryani
  • Load image into Gallery viewer, Express Biryani Feast empire-biryani

Express Biryani

Regular price
£25.00
Sale price
£25.00
Regular price
Sold out
Unit price
per 
Tax included.

From start to finish, the delicate cooking process of Empire’s biryanis takes 36 hours. “The difficulty lies with timing it perfectly, so that the rice is soft and the meat is succulent but holds its bite”, explains head chef Harneet Baweja. With so many timings to balance, pastry isn’t usually a focus – instead, a combination of flour and water is often used to give ‘dum’ (seal and steam) to the biryani, but Empire Biryani brings pastry to the fore by creating an edible shortcrust. This flaky, golden lid can be torn and used to scoop up the contents – “that’s what sets our biryanis apart” says Harneet.

For the venison and berry biryani, British venison is minced and cooked with onion, ginger, tomato and a blend of warming, aromatic spices including cinnamon, cumin, turmeric and cardamom. This spicy, savoury meat is interspersed with pops of sweet dried cranberries, which have been soaked overnight with saffron until juicy. It sits on a bed of golden pilau rice and is topped with a crisp pastry lid, scattered with chilli flakes and fragrant fennel seeds.

For the vegetarian alternative, Harneet uses jackfruit and mushrooms. “Jackfruit is great in a biryani because it's so meaty in texture,” says Harneet, “the way we cook it, you wouldn’t know the difference between that and mutton or lamb!” He marinates the jackfruit in North Indian-inspired spices before cooking with onions, button mushrooms and tomato, then shredding to create the texture of pulled meat. It’s layered with fragrant pilau rice and sealed with flaky, seed-studded pastry.

The biryani is accompanied by the restaurant’s creamy, New Delhi-style dal makhani, made with black lentils, aromatic spices, tomato and cream.