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Known for taking anywhere from 24 hours to three days to cook, biryanis and pilaus are really the ultimate celebratory dishes of India. Pilaus are hugely regional in India – everyone has their own take – and our style is heavily inspired by the royal Awadhi courts of Lucknow.

​Expect perfectly separated flakes of rice, deep, earthy wild mushrooms and the heady perfume of orris water (kewra) and saffron. ​It has become a Gymkhana signature to serve our Wild Mushroom Pilau under a pastry lid, studded with khus khus (blue poppy seeds), allowing the complex flavours to meld together in the residual steam.

We serve our biryanis as the centrepiece of our feasting menus, and so recommend starting with classic starters like Samosa Chaat and the Achari Paneer Tikka.


  • 250g Raw Wild Mushroom Masala
  • 350g Cooked Pilau Rice
  • Puff Pastry
  • Blue Poppy Seeds for the pastry
  • Fried Onion and Mint Leaves to garnish
  • Cucumber Raita 


  • 1 x 6" Cake Pan or small (450g) Loaf Pan

COOKING TIME: 45 minutes

ALLERGENS: Our full allergen matrix can be found here

 Please contact us via email - info@ambassadorgeneralstore.com - if you have any queries on ingredients or allergies.