Most food historians agree that Biryani originated in Persia, before being adopted in South Asia. It is a rice dish infused with spices and cooked with chicken, meat or vegetables.
This recipe is, of course, the traditional family recipe and, as with most of the spice mixes, the flavours are different to those you would get from Biryani cooked from an Indian recipe book or restaurant.
As a suggestion, enjoy biryani served with Parsi Dahl or simply with plain yogurt mixed with some mint sauce.
(*Please note the contents of the pack when purchased are suitable for vegans. Cooking instructions provided below are a guide and the Producer may recommend additional ingredients which may not be suitable. Non dairy and meat alternatives are just as tasty.)
- Soak approximately 300g of basmati rice for 15 minutes.
- Lightly fry the contents of the spice kit in one tablespoon of ghee (or oil) for one minute.
- Add approximately 500g of chicken or meat and brown with the spices.
- Stir in approximately 150g of chopped tomatoes.
- Add the rice to the spices after draining the water.
- Add approximately 800ml of hot water, cover and simmer gently until the water evaporates and the rice and chicken are cooked.
Replace the chicken with your choice of vegetables and add during step 4.