Eat Well

Recipes in this tastelist

Vegetable Biryani

Vegetable Biryani a prized dish and real labour of love and hence made at special occasions.  It's a signature dish for gatherings, full of taste and mesmerising aromas to which Basmati rice is key.

Hyderabadi Lamb Biryani

Lamb Biryani a priced dish and real labour of love and hence made at special occasions. Its roots date back to the 16th century as moguls and maharajas popularised it throughout the Indian subcontinent with numerous regional differences.  It’s a signature dish for gatherings full of taste and mesmerising aroma to which basmati rice is key to this jewel of a dish.

Herbed Seafood Biryani

Seafood Biryani with herbs; succulent scallops, crabmeat, prawns, a herby broth with dill, coriander and mint, pine nuts and aromatic Tilda basmati rice. Recipe by Alfred Prasad, courtesy of <a href="http://www.greatbritishchefs.com/recipes/seafood-biryani-recipe">Great British Chefs</a>.

Easy Chicken Biryani

A quick and easy Chicken Biryani, perfect for a mid-week meal. Made with Wholegrain rice for a wholesome plate.

Lamb Biryani with Potatoes & Green Beans

Tasty and fragrant baked biryani with lamb, potatoes and green beans – a perfect entertaining dish to have with friends.

Tilli's Innocent Biryani

Our selection of Tilda Kids products and recipes are made with genuinely good ingredients for your little ones, just like this innocent biryani.

Baked Vegetable Biryani

Try this delicious Baked Vegetable Biryani straight from the Tilda Kitchen.

Lamb Biryani

Tender lamb and combining the Basmati rice with cool yoghurt enhances the absorption of flavours and spices making it a perfect dish for entertaining and making an impression. *Use Gluten Free stock to make this dish Gluten Free

Weekend Biryani Brunch

Zoe says “This is one of my favourite recipes to serve at brunch. Perfect for sharing, biryani takes a little effort but is so worth it. Serve with chai tea, bed-hair and lazy-Sunday-morning vibes as a vegetarian and gluten-free brunch alternative.”

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