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.
For the authentic Malabar Biryani, stir-fry some cashew nuts and raisins until golden and puffed up respectively. Use to garnish you rbiryani along with some crispy onion slices.
For an added ekegance, simmer a good pinch of saffron strands in 4 tbs. milk and reduce by half. Spoon over the rice, along with a few small cubes of butter. Cover well and cook on a very low hob until everything is steamy or baked 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%), Tomato (8%), Sunflower Oil, Tomato Paste(3%), Coconut Milk Powder (3%), Whole and Ground Spices, Salt, Dehydrated Onion, Ginger, Poppy seeds (1%), Fennel Seeds, Green Chilli, Garlic, Whole MILK Powder.
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||0.7g|
|of which sugars||0.7g|
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.
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