Biryani word comes from BIRYA which means fried. Biryani most likely came from Iran when Mughals invaded India in 14th Century. Wherever Mughals settled Biryani became a thing in that area, primarily in North and West-Eastern part of India. Our Biryani inspiration came from Lucknow's Biryani which is more like refined Pulao. Unlike traditional Biryani where spices are kept whole, in Lucknow spices are finely ground and then mixed with meat and rice. Lucknowi Biryani is more sophisticated and is full of flavour, luxuriousness and fragrance.
Ingredients - Basmati Rice, Cashews, Shallots, Salt, Spices (Coriander, Pepper, Green Cardamom, Caraway, Star Anise, Clove, Cinnamon, DagarPhool (Stone Flower), Kashmiri Chillies, Black Cardamom, Nutmeg, Mace), Saffron
CONTAINS TREE NUTS
COOK IN 1 EASY STEP: 1. On Medium heat in a pot heat oil and add contents of the pack, mix for 10 sec then add 4 cups of water, cover the lid and cook for 25 min.
ELABORATE RECIPE: A) On medium heat in a pot heat some oil & add 1 cup of chopped veggies or meat of choice and stir-fry until slightly cooked. B) Add ½ cup dairy or non-dairy yogurt, ½ tsp salt & mix it well. C) Put the contents of Biryani Rice in the pot, add 4 cups of water, cover the pot with a lid and cook on slow flame until rice becomes tender, approx 25 min.
Vegan, Gluten Free, 100% Natural, No Preservatives or additives. Handmade in Melbourne in small batches.
NOTE - Recipe is for retail pack. Adjust water by doubling it and cooking time varies for bigger pack.
Processed in facility that handles nuts, gluten and dairy.