Fry the spices and aromatics in 2 tsp. oil in a small-lidded pan for 20 seconds (taking care not to overheat the oil).
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 minutes if you have the time to allow the flavours to infuse.
OUR PERFECT Delhi Biryani
For the authentic Biryani, simmer a good pinch of saffron strands in 4 tbs. milk and reduce by half. Spoon over the rice.
Do over small cubes of butter and sprinkle a handful of crispy fried onions over the rice. Cover well and cook on a very low hob until everything is steamy or, bake covered at 180 degreeC for 15-20 minutes to allo flavours to infuse.
For added depth of flavour, use chicken with bone-in or leg of lamb (the cooking times will change).
Cooked Rice (67%), Water, Sunflower Oil, Tomato Paste, Powdered and Whole Spices, Salt, Dehydrated Onion, (MILK), Garlic, Ginger, Coriander Leaves, Cassia, Bay Leaf.
FOR ALLERGENS SEE INGREDIENTS IN BOLD.
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.
|of which saturates||0.5g|
|of which sugars||1.1g|
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
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.
Produced and packed in India.