Biryani Pita Pockets

Divider line purple

Mix in a little India


Heat Level

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Peanuts, raisins, and pineapple add a blend of flavours to your traditional biryani taste.


  • 3 tsp Patak's Biryani Paste
  • 1 tbsp oil
  • 1/2 cup basmati rice
  • 2 1/2 tbsp unsalted peanuts
  • 2 1/2 tbsp raisins
  • 10 pieces pineapple chunks, fresh or canned
  • Salt to taste
  • 8oz water
  • 1 tbsp lemon juice
  • 1 fresh tomato, chopped
  • 1 tbsp peas
  • 4 pita breads
  • Mixed salad
  • Cilantro leaves for garnishing


  1. Heat the oil in a pan and stir fry the rice for 1 minute. Mix in the peanuts, raisins, pineapple, Patak's Biryani Paste and salt.
  2. Add the water, bring to a boil and simmer for 15-20 minutes until water is absorbed and rice is cooked.
  3. Stir in the lemon juice, tomato and peas then refrigerate until cold.
  4. Slice the pita bread and fill with biryani rice and salad.
  5. Garnish with cilantro leaves. Serve on a bed of salad.