$22
46 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
46 in stock
Nutrition Information
Servings per package:
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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 |
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A variation of our original traditional mango chutney.
Originating from Buderim, in Queensland, it has been a favourite among our customers since we first started business in 1993.
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Care instructions:
Do NOT Refrigerate EVER. Serve with a clean dry spoon and store in the pantry after opening.
This chutney will remain in perfect condition as long as you ensure there is no contamination from food or water particles.
Never return any unfinished portions to the jar or use a serving utensil used for anything else.
Great as a gift or just for yourself. Presented in a gift box, this pack includes one of each of the following:
The poplular Chicken Biryani along with 2 other carefully selected curry blends that will suit any serious curry connoisseur are bundled up in this pack. Add a dollop of the Punjab Mango and Date for a complete mouth-watering experience.
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Ingredients:
Almond Meal, Sesame Seeds (white) Roasted, Coriander Seed, Cumin Seed, Sea Salt, Paprika, Nutmeg, Kashmiri Chilli, Black Pepper, Marjoram Flakes, Thyme Leaves
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This medium heat South Indian curry is an old-time favourite. Traditionally cooked with chicken and coconut milk this versatile curry will also lend itself to most foods.
Also this curry can be cooked using any kind of liquid i.e. coconut milk, water, tomatoes, cream, yoghurt, sour cream etc.
Best used for cooking any kind of meat, seafood, vegetables or lentils.
This 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Originating from North Africa, this blend translates to “top of shop”. Its a complex medley of fragrant spices to ideally mix in with chickpea dishes, couscous or rice. Also, makes a wonderful rub for meat and vegetables.
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Blended in Australia from local and imported spices.
Origin: China
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Origin: Thailand
Lemongrass powder is a finely ground powder made from dried lemongrass. It is commonly used as a seasoning in Southeast Asian cuisine, particularly in Thai and Vietnamese dishes. Lemongrass powder can be used to add a citrusy, slightly sweet flavour to soups, curries, marinades, and stir-fries. It can also be used to make tea or infused into oils for use in aromatherapy or massage.
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