Do you dream of the aroma of a real Indian biryani filling your kitchen? This legendary rice dish – layers of perfectly cooked basmati, tender meat and a chorus of aromatic spices – is a feast for all the senses. Plenty of people assume biryani is complicated, something best left to restaurants or seasoned cooks. But what if you could make it at home, easily, without buying a dozen different spices?
With Shan Biryani Mix from Etnomat you have the perfect shortcut to an authentic result. This expert blend contains everything you need to give your biryani that deep, complex and irresistible flavour the dish is known for. Follow our simple recipe and invite family and friends on a memorable journey through India's rich food culture.
Ingredients (serves 4–6)
- 750 g chicken, in pieces
- 500 g good-quality basmati rice
- 2 large brown onions, thinly sliced
- 200 ml plain yoghurt
- 2 tomatoes, chopped
- 1 tbsp ginger and garlic paste
- 1 packet (50 g) Shan Biryani Mix
- 100 ml vegetable oil or ghee
- A pinch of saffron threads (optional), soaked in 2 tbsp warm milk
- Fresh mint and coriander to garnish
- Water for cooking the rice
- Salt to taste
Method:
- Step 1: Prepare the chicken. In a large bowl, mix the chicken with the yoghurt, the ginger and garlic paste and the whole packet of Shan Biryani Mix. Make sure every piece is coated. Leave to marinate for at least 30 minutes, longer if you can, for a deeper flavour.
- Step 2: Prepare the rice. Rinse the basmati in cold water until the water runs clear, then soak for 30 minutes. Bring a large pan of well-salted water to the boil. Drain the rice and boil it for about 5–7 minutes, until 70% cooked. Drain and set aside.
- Step 3: Cook the chicken masala. Heat the oil or ghee in a large, heavy-based pan. Add the sliced onions and fry over a medium-high heat until golden and crisp (this is known as "birista"). Lift out half and keep for garnishing. Add the marinated chicken and chopped tomatoes to the same pan and cook over a medium-high heat for about 15–20 minutes, until the chicken is cooked through and the sauce has thickened.
- Step 4: Layer your biryani. Now for the magic bit! Turn the heat down as low as possible. Spread half the par-cooked rice over the chicken masala. Scatter over half the reserved fried onions, plus fresh mint and coriander. Add the rest of the rice as a final layer.
- Step 5: Time for "dum". Drizzle over the saffron milk for colour and aroma. Cover the pan with a tight-fitting lid (you can put a tea towel under the lid to seal it completely). Let the biryani steam over the lowest heat for 15–20 minutes. This is the "dum" method – the secret to a perfect biryani in which all the flavours come together.
- Step 6: Serve. Turn off the heat and let the pan rest for 10 minutes. Gently fluff up the rice with a fork from the edges to mix the layers without crushing the grains. Garnish with the remaining fried onions and fresh herbs. Serve straight away, ideally with a cooling raita.
Ready to work some magic in the kitchen?
Why chase a long list of spices when you can have a perfectly balanced flavour in a single packet? Shan Biryani Mix is carefully blended with salt, red chilli, ginger, cumin and cardamom to give you that authentic taste that takes you straight to the streets of India. It takes the guesswork out and gives you a reliable result every time. Turn dinner into a feast and impress your guests!
Make cooking easier and tastier. Order your Shan Biryani Mix from Etnomat today and start your own culinary journey!
