Rice, Biriyani & Naan

Jeera Rice and Vegetable Pulao are vegan. Lemon Rice, Saffron Rice, Cashew and Coconut Rice, Vegetable Biriyani and the naan all contain dairy.

A main. Our Chicken Biriyani and Vegetable Biriyani are cooked the dum way, with the rice and the filling steamed together in one sealed pot, so each pack is dinner for two on its own.

Pulao is rice cooked with a little spice and vegetable, and it goes beside a curry. Biriyani is rice layered with a filling and steamed in a sealed pot, so it is a complete dish. Our pulao is a side, our biriyani is a main.

Jeera Rice. It is plain cumin rice and it lets the sauce do the talking. Saffron Rice is the choice if you want the plate to look like an occasion.

Thirty seconds in the microwave from frozen, or about forty seconds in a dry hot pan if you want the blistered edges back. Do not use the toaster.

Four to five minutes in the microwave from frozen, or about ten minutes in a covered pan with a splash of water. Fork it through before serving so the grains separate.

Two. A curry, a dal, a rice and two naans is the combination that feeds two people properly.

Not at present. The Flame Baked Tandoori Naan is made with wheat flour. Build a meal around Jeera Rice or Lemon Rice instead if you are avoiding gluten.

Cashew and Coconut Rice. It is a little sweeter than the others and it takes the edge off something like Keema Mattar. A raita alongside does the rest.

Not really. A raita is worth having and a chutney is welcome, but a biriyani is a complete meal for two. Fork it through before serving so the grains separate.

All of them are cooked by hand in small batches at our kitchen in a converted barn above Silent Pool, near Albury in the Surrey Hills, and delivered across mainland UK.