Contains a whole spice pouch, cook-in sauce and aromatic steamed biryani rice
Fry the spices and aromatics in 2 tsp. oil in a small-lidded pan (taking care not to overheat the oil) Add the mixed spices and cook gently for 20 seconds
Add your fresh ingredients and the contents of the sauce packet. Simmer until they are cooked to your liking. Add a little water as necessary, the sauce should be lightly creamy
Massage the rice in the packet to break up the clumps. Layer the rice evenly on top of the "Curry". Cover and Steam over the lowest heat for 5 minutes if you are rushing or 15 minuts if you have the time to allow the flavours to infuse
Heat a splash of oil in a non-stick saucepan and add the spices from the spice pouch. Cook until they puff up, around 20 seconds. Add 2 handfuls of mixed vegetables - we like to add diced carrot, small cauliflower florets, peas and green beans. Season lightly, sauté for 2-3 minutes, add in the sauce and bring to a simmer covered, on a gentle heat, until the vegetables are done to your liking - another 5 minutes or so. Stir in 1 rounded tbs. yoghurt.
Massage the rice pouch to break up any lumps and pour evenly over the vegetables. Cover the pot and steam over a gentle heat for 5 minutes or until the rice has steamed and heated through.
Traditionally, this dish is garnished with crispy fried onions and saffron infused milk. For this, simmer a pinch of saffron in 2 tbs. hot milk or water for 30 seconds and leave to infuse for another 5-10 minutes. Drizzle over the rice before steaming. Fry sliced onions in hot oil until golden. They will crisp up.
Serve with plain yoghurt or a crunchy raita.
Also delicious with chicken thighs, lamb, prawns, chickpeas, mushrooms, vegetables, paneer and so much more.
Hyderabad biryanis often have some fresh coriander or mint added to the sauce.
When using a vegetarian option, you might want to add a 1-2 tbs. yoghurt to the sauce to mellow the spices so they don’t overpower the gentler ingredients. For lots of delicious recipes, please look at the recipes in our ‘Cook’ section.
Cooked Rice (67%), Yoghurt (9%) (MILK), Sunflower Oil, Air Fried Onion, Ginger, Powdered and Whole Spices, Salt, Garlic, Herbs, Green Cardamom, Cassia
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA
The rice pouch contains a piece of cassia (looks like a piece of bark), which is similar to cinnamon and is there to impart a wonderful flavour to your biryani
Ingrédients: Riz cuit (eau, riz), Yogourt (eau. poudre de lait, culture bactérienne), Eau, Huile de tournesol, Epices, Gingembre, Sel, Oignon deshydraté, Ail, Fines herbes.
Peut contenir : Moutarde, Noix, Sésame,Arachides, Sulfites, Ble, Soya
|% Daily value
% valeur quotidienne
|Fat / Lipides 8 g||11%|
| Saturated/saturés 3.5 g
+ Trans / trans 0 g
|Carbohydrate / Glucides 80 g|
|Fibre / Fibres 5 g||18%|
|Sugars/Sucres 3 g||3%|
|Protein / Protéines 10 g|
|Cholestrol / Cholestérol 10 mg|
|Sodium/Sodium 620 mg||27%|
|Calcium / Calcium 100mg||8%|
|Iron / Fer 1.75mg||10%|
No artificial preservative, colouring or flavouring!
Store in a cool, dry place
Once opened refrigerate and consume within 3 days
Not suitable for microwave use
DO NOT use if pouch is bloated or leaking
Suitable for Vegetarians
Produced and packed in India
Aucun agent de conservation artificiel, colorant ni arome! Voir à l'intérieur pour les directives de cuisson complètes.
A conserver dans un endroit frais et sec. Réfrigérer une fois ouvert et consommer dans les 3 jour.
Ne convient pas à la cuisson au micro-ondes. Ne pas utiliser si le sachet est bombé ou présente des fuites.