$22
49 in stock
This curry is a beautiful dish to serve at a buffet style party. Whilst being tasty it also presents well and is easy for guests to serve themselves.
Traditionally this is a muslim curry from the capital of Hyderabad in the province of Andhra Pradesh. It is different to a pulao, in that is not just an Indian style fried rice, it is a layered dish of basmati rice and curry.
When presented on a platter with a side dish of raita and some Indian chutney, it makes a yummy addition to any dinner or party.
The first layer is made up of basmati rice topped with curried chicken or lamb pieces, this is then garnished with fried onions, sliced hard boiled eggs and tomatoes, followed again by another layer of basmati rice. To finish it off, it is decadently garnished with fried nuts and raisins.
Historically, the Nizams of the Hyderabad state where responsible for the development of the Hyderabadi cuisine. It was derived from the royalty banquets and festivals, where they would commonly serve up to 26 varieties of biryani’s for their guests. Originally the biryani dish is an amalgamation of Mughlai, Turkish and Arabic cuisine, along with the influence of the native Telugu and Marathwada cuisines.
Traditionally, the biryani is cooked in a Dum pukht. This means, that the dish is cooked in a pot that is sealed with dough, then simmered gently over a slow cooking fire to increase the absorption of aromatic spices. Firstly, the mutton or chicken is sealed with all the spices on a hot fire. To put it all together, and finish off the cooking process, the biryani is layered in the Dum pukht. Rice on the bottom then topped with the sealed meat, then rice again. Saffron that has been soaked in water (the aromatic water) is drizzled over the top to add moisture; the pot is sealed then slow cooked over a fire.
This 250g jar will cook with approximately 15kg of meat, vegetables or seafood – 75 servings.
Stock
49 in stock
Nutrition Information
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Coriander Seed, Cumin Seed, Chilli Powder, Black Pepper, Cinnamon, Green Cardamom Seed, Fennel Seed, Caraway Seed, Cloves, Bay Leaves, Nutmeg
Ingredients:
Paste Ingredients:
Curry ingredients:
Method:
Pre-prep: Biryani Paste
Heat oil, fry cashew nuts until lightly browned, drain, fry raisins and drain.
Fry sliced onions until lightly browned, remove half for later.
Add blended Chicken Biryani Masala paste to half of the onions, mix well, frying gently.
Add chicken and seal. Mix well with spices, add peas, potatoes, lemon juice and 2 cups of water.
Salt to taste and cook until chicken is done and curry is reduced by leaving lid off and evaporating excess water (this is a dry curry but a rich curry sauce is an option).
Grease ovenproof dish. Place a layer of rice followed by a layer of chicken curry, tomatoes, eggs and remaining fried onions.
Finish with a layer of rice and sprinkle with fried cashews and raisins.
Sprinkle Biryani with 1 tbsp oil and bake until top is lightly browned. Serve with pickles and raita.
| Weight | 0.6 kg |
|---|---|
| Dimensions | 10.5 × 9 × 14 cm |
| Heat | |
| Size | 250g, 8.8oz |
| Barcode | "0799632177777" |
| Australian % Ingredients | 64 |
This delicious, medium heat curry is excellent cooked with yoghurt or alternatively with coconut cream.
Delcious cooked with chicken, lamb or beef, with vegetables or potatoes. Fresh or frozen spinach can be used during the cooking process.
This 250g jar will cook with approximately 8kg of meat, vegetables or seafood – 40 servings.
The BBQ magic in the box…
Smoky BBQ Glaze
A smoky glaze is an excellent addition to BBQ meat for a few reasons. Firstly, it adds a rich and complex flavor to the meat that is difficult to achieve with other types of seasoning. The smokiness comes from the caramelization of sugars and other compounds in the glaze, which creates a depth of flavour that is both savoury and sweet.
Secondly, the glaze can help keep the meat moist and tender. As the glaze cooks and caramelizes on the surface of the meat, it forms a protective layer that helps to seal in moisture. This can be especially beneficial for lean cuts of meat that can easily dry out on the grill.
Finally, a smoky glaze can add a beautiful colour to the meat that is visually appealing and can make the dish more appetizing. The colour comes from the caramelization of sugars in the glaze, which turns a golden brown colour as it cooks.
Aussie All-Rounder BBQ
The beauty of Taipan’s Aussie All-Rounder is that it goes with all types of red meat on the grill, barbecue, in the smoker or oven. You’ll enjoy your meat with the salty-sweet and a little heat.
This is a great rub for brisket, apply your binder and then generously coat with Aussie All-Rounder prior to cooking in the smoker. Add Glaze over the top for an even better flavour powerhouse.
S.P.G Steak & Fish Rub
SPG stands for salt, pepper, and garlic. It is a simple and versatile seasoning blend that consists of equal parts of salt, black pepper, and garlic powder. This classic seasoning blend is popular in the world of barbecue and grilling because it enhances the flavour of the meat without overpowering it.
The salt in SPG helps to tenderize meat and brings out its natural flavours. The black pepper adds a subtle heat and complements the saltiness, while the garlic powder provides a savoury umami flavour that rounds out the blend. Together, these three ingredients create a perfect balance of flavour that complements a wide range of meats, including beef, pork, chicken, and fish.
In addition to its versatility and delicious flavor, SPG is also great for barbecue because it forms a flavourful crust on the meat when cooked over high heat. This crust, also known as the bark, adds a delicious texture and depth of flavour to the finished product. So, if you’re looking for a simple and effective way to enhance the flavour of your barbecue, give SPG a try!
Brazilian BBQ Pork Rub
A good pork rub can make all the difference in the flavour of your pork dishes. A great pork rub should provide a balance of sweet, spicy, and savoury flavours that complement the natural taste of the meat.
To create a great pork rub, a base of brown sugar and salt is best and from there, we’ve added a variety of spices and herbs to create the desired flavour profile including paprika, pepper, garlic, ginger, onion and mustard seed.
For more information on these products go directly to each one using the search bar.
How to use your seasoning/rub and glaze:
Lightly or generously coat your meat with your seasoning/rub. Up to you based on how much flavour you prefer.
When cooking meat, either on the BBQ, in an oven or a smoker, generously pour glaze over uncooked meat in a dish and with clean hands, turn the meat over to ensure that it is liberally coated on all sides.
For the oven and smoker, cover the meat and cook following the usual cooking instructions. Uncover for the last quarter of the cooking time to allow the sauce to reduce and the sweet stickiness to develop. Re-coat now to personal preference, if required.
On the Barbecue, just cook on the plate or over the grill. The glaze will darken and look burned but that’s okay – and awesome.
Bourgal (Steamed Cracked Wheat) (100g) is a versatile and nutritious grain that’s perfect for salads, pilafs, and stuffing. Its nutty flavour and chewy texture make it a delightful alternative to rice or quinoa, adding a wholesome element to your meals.
ON SALE – BEST BEFORE DATE JUNE 2024 – SHORT DATE BUT STILL GREAT 🙂
Easy-to-use condiment Sauce with all the flavours of beloved Butter Chicken. Best used for chicken burgers, pizza bases, nuggets and chips. Also makes a super-fast Butter Chicken Curry for hungry kids.
Be sure to download a copy of our latest FREE Recipe eBook to celebrate this new edition to our flavour family… click here.
Just released – this ALL NEW variation of our Cobra brand to celebrate the release of the new Black Magic & White Magic BBQ Sauces – Tasty!
How to use a Glaze:
When cooking meat, either on the BBQ, in an oven or a smoker, generously pour glaze over uncooked meat in a dish and with clean hands, turn the meat over to ensure that it is liberally coated on all sides.
For the oven and smoker, cover the meat and cook following the usual cooking instructions. Uncover for the last quarter of the cooking time to allow the sauce to reduce and the sweet stickiness to develop. Re-coat now to personal preference, if required.
On the Barbecue, just cook on the plate or over the grill. The glaze will darken and look burned but that’s okay – and awesome. If making kebabs, thread the meat (and vegetables) through the skewer and brush the glaze over with a pastry brush, then pop them straight on the barbie!
Snowy Mountain is a blend of cool, refreshing spices and herbs, ideal for adding a unique twist to dishes. It brings a light, aromatic flavour to soups, stews, and sauces, reminiscent of the crisp, fresh air of mountain regions.
Fire up the grill with some attitude while wearing this funky & fun black Flavour & Spice long sleeve t-shirt featuring Cobra Chilli and Kumari Spice World. After all, we didn’t claw our way to the top of food chain to… eat vegetables!
Looking to keep it cool with a short sleeve alternative? Click here.
What is it? Its the BEST chip sprinkle you’ll ever have and its NOT just for hot chips from your local fisho!
Its not chicken salt, its not garlic salt, its not S&P….well, its kinda all of these things but way more with extra herbs and spices. (Contains NO Additives or other nasties)
Sprinkle some in your breadcrumbs for your next chicken snitty cook-up, season a roast chicken before baking, shake it over your avocado on toast with a squeeze of lemon and you must try it on popcorn!
Cooking Tip: Mix 1 tsp to 1 cup water to make a cooking stock for an alternative flavour boost.
Ingredients: onion, sea salt, garlic, pepper, chicken stock powder GF, paprika, turmeric, celery seed
This Sri Lankan chicken curry is a medium heat and an old time favourite. Traditionally cooked with chicken and coconut milk.
This 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Origin: India
Mace is a spice made from the outer layer of the nutmeg seed. It is often used in baking and cooking for its sweet and warm flavour. Mace blade is commonly used in a pickling mix.
Basil Seed (Casacasa) Whole is known for its health benefits and ability to swell in liquids, creating a texture similar to chia seeds. Ideal for drinks and desserts, they add a refreshing, slightly peppery flavour.
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