Lassi is a refreshing yogurt drink popular across the Indian subcontinent, perfect for those hot summer days. This simple drink can be made sweet or savoury. Today we'll be making a sweet mango lassi using the Spicecraft Lassi Mix which is a delicious blend of spiced cardamom sugar and organic rose dust. It is mixed with plain yogurt, water and mangoes. You can make lassi with any seasonal fruit - especially blueberries and strawberries.Use Almond Milk for a delicious vegan alternative.Make your own Lassi Mix with 1 tbsp caster sugar, 1 pinch cardamon powder, 1 tsp rose dust or rose petals, 1 pinch salt.
Butter Chicken was invented almost 70 years ago at an Old Delhi restaurant called Moti Mahal. The chef combined pieces of grilled Tandoori Chicken with a spiced tomato sauce to create this culinary marvel.Here is the original Butter Chicken recipe using our finest quality authentic spice mixes. It takes about 45 mins to cook and makes 6 servings.Serve with hot Naan bread or Basmati rice.
Cut chicken thighs into 3-4 cm pieces into a bowl. Add contents of the Marinade Spice Pack and 1 tbsp yogurt. Mix well and set aside for at least 15 mins or, if possible, overnight.For a dairy free version, use a tbsp of olive oil instead of yogurt.
Grill the marinated chicken on a BBQ until lightly charred, or in the oven until cooked, reserving the juices. You can also do this later when the sauce is simmering away.
To make the Butter Chicken sauce combine the contents of Sauce Pack 1 with 140g tomato paste and 1.5 cups of water
Melt 1 tbsp butter in a hot saucepan.
Add the spiced tomato sauce. Bring it to a boil.
Reduce heat and allow the sauce to simmer for 5 minutes.
Add the contents of Sauce Pack 2.
Add the contents of Fenugreek Leaves from the pack and almost all the light thickened cream. Save a couple of tablespoons of cream for garnish later.
Stir in 1 tbsp honey. Mix well until the sauce colour lightens. Simmer for 10 mins
Now add in the grilled chicken and its juices and cook until the sauce thickens to a creamy consistency. Tip: If the sauce looks runny, simmer uncovered for another 10 - 15 mins until it thickens.
Season with a generous pinch of salt to taste.
Garnish your mouth wateringly delicious Butter Chicken with almond flakes and a dollop of cream. Serve hot with Saffron rice or Naan bread.
If you are unfamiliar with this much loved dish, Biryani is traditionally made by layering spiced rice and meat, then cooking the assembly in it’s own steam.
Versions of biryani can be found all across the subcontinent. In addition to the multiple varieties found in India, there are versions of Biryani from Pakistan, Afghanistan, Myammar, the Middle East and even countries like Tibet and Poland.
Purists will say that Biryani must be a meat dish, and a vegetarian version cannot exist. But this vegetarian Biryani that delight vegetarians and meat-eaters alike.
First we par boil rice in salt and spices, then make a vegetable curry with chunky veggies like potato, carrots, beans, onions and mushroom in yogurt and Biryani spices. You can also add in Paneer (cottage cheese) for some protein.
The rice and mixed veg curry then are formed into alternate layers in a deep pot, then allowed to steam gently in the sealed pot for a while.
It can take a couple of hours to put the whole thing together, so put on your music of choice and let’s begin.
Hyderabadi Vegetable Biryani Recipe
This beautiful vegetarian version uses half the marinade spices from the Spicecraft Biryani Spice Kit and a selection of veggies.
Dutch oven or 12 cm deep pot with a well fitting lid
1Spicecraft Hyderabadi Biryani Spice Kit
400gBasmati RiceGood quality
1bunchFresh Mint leaves
1bunchFresh Coriander leaves
1cupPlain Greek Yogurt
3tbspCanola or sunflower oil
2tbspGhee or Butter or olive oil
Salt to taste
2-3Potatoes (3 small or 2 large)
900gmixed veggies (carrots, cauliflower, green beans, capsicum) and paneer (Indian cottage cheese)
Soak rice underwater for one hour.
Slice potatoes into 2-3 cm thick discs. These discs will be used to form the base layer.
Cut all other veggies into 2-3 cm pieces.
Roughly chop the mint and coriander
We first cook the vegetables to make a curry for layering.
To make the curry, sautee onions in a wok with 1 tbsp of oil. When the onions soften, add in all remaining vegetables, except for the potatoes.
Mix 1 cup yoghurt, half of the chopped mint and coriander, half the contents of Biryani Marinade Spices 1 and half the contents of Biryani Marinade Spices 2. This is to avoid the Biryani getting too spicy.
Add this mix into the veggies in the wok and cook on medium heat till the carrots soften a little, or about 5 minutes, and set aside. Your Vegetable Curry for the Biryani is ready.
Add spices from the Rice Spice Mix sachet to a large saucepan along with 1 tbsp oil and 2 liters of boiling water. Check the water for saltiness. It should be salty like the sea. If not, add more salt. This step is very important to ensure the rice is properly flavoured. The salt will be rinsed away later.
Drain the rice that's been soaking underwater and carefully add it into the boiling water. Stir once, then allow the rice to cook on high heat for 4 mins. After 4 mins, turn off the heat and strain the parboiled rice discarding the water. It is very important to not overcook the rice to avoid a gluggy Biryani.
You now have fragrant, gently spiced riced all ready for layering.
Build the layers
Preheat the oven to 170 fan forced.
To assemble the Biryani spread a 1 tbsp of oil in a thin layer at the base of a heavy pot.
Place the sliced potatoes discs in a single even layer at the bottom of the pot. Ensure the base is completely covered without too much overlapping.
Spread half the parboiled rice over the potatoes.
Spread the Vegetable curry prepared earlier over the rice evenly.
Sprinkle half the chopped mint and half the chopped coriander over the curry.
Now spread remaining rice in an even layer. Do not press down the rice.
Drizzle half a cup of water over the rice.
Finally sprinkle remaining mint and coriander along with the fried onion from the sachet over the rice.
Finish with a drizzle of 2 tbsp of ghee or olive oil.
Cover the pot with aluminium foil and then the tight fitting lid.
Cook the Vegetable Biryani
Cook the Biryani in the oven in it’s own steam at 170 degrees for 40 mins with the lid tightly on.
Remove pot from the oven and allow it to stand for 5 mins. Remove the lid and the foil. Biryani is ready to serve.
Garnish with a handful of fried cashews and raisins.
A small cup of Raita on the side goes really well with this Biryani.
To make the Raita – combine 1 tbsp sugar, 1 tsp salt, juice of half a lemon with a cup of yoghurt in a bowl. Mix through finely chopped mint, diced cucumber, onions and tomatoes. Serve fresh.
Gulkand or Rose Petal preserve is a power packed little treat. Not only is it delicious as a spread, but is also considered a powerful herbal remedy in Ayurvedic Indian medicine. It is often prescribed as a cooling tonic in the summers and as a digestive aid.
It is made by drying a mix of rose petals and sugar in the sun over many days.
Rose Petal Preserve (Gulkand)
A delicious preserve made with rose petals, sugar and a hint of cardamom. Use on toast, in a milk shake or eat straight off a spoon.
1 cup organic rose petals
1 cup sugar
1 tbsp honey
1 tsp cardamom powder or crushed cardamom
2 tbsp water
Spread our half the rose petals at the bottom of a sterilized glass jar
Sprinkle half the sugar or the rose petals followed by the cardamom
Spread remaining rose petals over the sugar
Sprinkle remaining sugar
Pour water and honey on top and seal the lid tight.
Place the jar in sunlight for 6-8 hours a day
Stir well every other day
Gulkand will be ready to use in about 10 days.
Store in a cool dry place. No refrigeration needed.
Mesmerising, elegant and super easy to make – Entertaining friends at home? Make this pink champagne cocktail infused with rosebuds and garnished with persian fairy floss pashmak expect some raised eyebrows looking fairy-like and tasting beyond yummy! Kids birthday party? Make special fun drinks for kids using the fairy floss they will love it
Author: Parya Zaghand from Saffron and More
a fewslices of lime
Rose petalsfor topping
Combine all ingredients for the cocktail
Rim glass with lime slice then dip in sugar or salt.
It is believed that the Mughals from Persia first introduced Biryani to India 400 years ago. Since then this dish has evolved into a number of regional versions. The gloriously delicious Hyderabadi style Chicken Biryani is made by layering marinated chicken with spiced parboiled rice, then cooking the whole thing in it’s own juices on low heat.
Hyderabadi Chicken Biryani Recipe
Biryani is a much loved Indian dish made by steam-cooking layers of meat/veg and rice in their own juices. It does take time to make which is why it is usually made on special occasions. While there are many ways to make a Biryani, this particular recipe comes from the historic city of Hyderabad in Southern India. There are three parts to this recipe. First, marinade the meat. Second, par boil the rice. Third, layer the meat and rice and cook in it’s own steam.
Dutch oven or 12 cm deep pot with a well fitting lid
1kitSpicecraft Hyderabadi Biryani Spice Kit
1wholeChicken size 12cut into 12-14 pieces
400gramsBasmati Ricegood quality
1 bunchFresh Mint leaves
1 bunchFresh Coriander leaves
1cupPlain Greek Yogurt
4tbspCanola or sunflower oilfragrance free
2tbspGhee or Butter
Roughly chop coriander and mint leaves.
In a large bowl combine 1 cup yogurt with the spice mixes in Biryani Marinade Spices 1 sachet.
Next mix in the spices from Biryani Marinade Spices 2 sachet.
Add in half of the chopped mint, half of the chopped coriander and the juice of half a lemon
Add 1 tsp of salt and 3 tbsp of oil and mix well. For extra heat, add finely chopped green chillies at this point.
Now combine the chicken and the marinade and toss everything together to ensure all pieces are evenly coated
Cover and refrigerate for at least an hour, ideally overnight.
Soak 400g Basmati rice in water for an hour.
(Optional) A pinch of saffron can add a bit of extra oomph to your Biryani. Steep the saffron threads on 2 tbsp warm milk for an hour.
Preheat the oven to 170 degrees C fan forced.
Add spices from the Rice Spice Mix sachet to a large saucepan.
Add 1 tbsp oil and 2 liters of boiling water to the saucepan.
Check the water for saltiness. It should be salty like the sea. If not, add more salt. This step is very important to ensure the rice is properly flavoured. The salt will be rinsed away later.
Drain the rice that's been soaking underwater. Carefully add it into the boiling water. Stir once, then allow the rice to cook on high heat for 4 mins.
After 4 mins, turn off the heat and strain the parboiled rice discarding the water. It is very important to not overcook the rice to avoid a gluggy Biryani.You now have fragrant, gently spiced riced all ready for layering.
Assemble 3 layers of the Biryani. LAYER 1Evenly layer pieces of marinated chicken at the bottom of a deep and heavy pot. Unlike other forms of Biryani that first cook the chicken, our Hyderabadi version uses raw chicken for layering.
Sprinkle half of the remaining mint and coriander over the chicken.
LAYER 2Gently spread the parboiled rice over the chicken in an even layer. Do not press down on the rice.
(Optional) Sprinkle the saffron milk over the rice if using.
LAYER 3This final layer is made by spreading fried onions, mint, coriander and ghee over the rice. Even sprinkle fried onions from the sachet over the rice.
Next spread the remaining mint and coriander
Finally drizzle 2 tbsp ghee or melted butter as the final step of this assembly.
Cover the pot with aluminium foil and put the lid on. The Biryani is ready to go into the oven.Cook the Biryani in the oven for 1 hour at 170 degrees C with the lid tightly secure.
Carefully take the pot out of the oven and allow to stand for 15 mins with the lid on. Remove the lid and foil just before serving.
LAMB BIRYANI: This recipe works equally well with Lamb instead of Chicken. Use 1 kg lamb, fat trimmed, cut into 5 cm pieces. Remember to add an extra half cup of water over the rice in Layer 2.
A delicious version of Butter Chicken made with vegan/vegetarian ingredients. Perfect if you avoid animal products or if you are trying to get some extra veggies in.
‘Paneer Makhani’, as the traditional Indian vegetarian version is known, is almost as popular as actual Butter Chicken in the subcontinent. It is made using Indian cottage cheese called Paneer, available in the dairy section of all Australian supermarkets.
But really you can use tofu, tempeh, soy protein, chickpeas and any number of veggies. Our favourite vegan option uses roasted cauliflower. Absolutely sensational!
Spicecraft kits come with the 13 herbs and spices pre-portioned for this dish. We add in different spices at different stages of cooking to build layers of flavour.