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Make traditional Hyderabadi style Biryani for 6 from scratch.
Biryani is one of the most popular dishes in India, but it can seem a bit intimidating to a beginner cook.
Spicecraft Hyderabadi Biryani spice kit makes it easy.
Gently spiced par-boiled rice and robustly flavoured meat are spread out in layers in a deep pot. The layers are separated by fried onions, fresh herbs and saffron infused milk.
This assembly sealed, then cooked on low heat to steam in it’s own juices to create incredible layers of texture and flavour.
Each Spice Kit contains pre-portioned spices for the rice and meat along with easy step by step instructions. Follow along and you will be amazed with the results.
No artificial flavours, colours or preservatives. Gluten and nut free. Suitable for vegans and vegetarians – just add your own fresh ingredients.
Ground, blended, packed and assembled in Australia using whole spices from around the world.
We are proud supporters of Disability Services Australia.
Bay leaves, Black peppercorn, Star anise, Coles, Fennel Seeds, Green cardamom, Black cardamom, Cinnamon, Coriander seeds, Black cumin seeds, Mace, Ginger powder, Garlic powder, Chilli powder, Turmeric, Salt and Fried Onions
1 whole Chicken size 12 cut into 12-14 pieces
400 grams Basmati Rice
1 bunch Fresh Mint leaves
1 bunch Fresh Coriander leaves
1 cup Plain Greek Yogurt
4 tbsp Canola or sunflower oil fragrance free
2 tbsp Ghee or Butter
Salt to taste
1 pinch Saffron threads (optional)
4-5 Green Chillies (optional)
Vegetarian option –
2-3 Potatoes (3 small or 2 large)
1 Red onion medium
900 g mixed veggies (carrots, cauliflower, green beans, capsicum) and paneer (Indian cottage cheese)
Biryani was first introduced into India 400 years ago, most likely by the Persian Mughals. Since then this dish has evolved into a number of regional versions each showcasing spices and ingredients unique to it’s new home.
Hyderabadi Biryani is one of the most popular versions. Marinated raw chicken is placed at the bottom of a pot, then layered with spiced par-boiled rice and lashings of mint, coriander, fried onion and butter (or ghee).
The pot is sealed with raw dough then cooked for hours in it’s own steam on a gentle heat. This process is known as ‘dum’.
Biryani is usually made with chicken or mutton/lamb. It also makes a fanstastic vegetarian version with a mix of seasonal vegetables plus potatoes and onions.
The kit comes with finest quality spices pre-mixed into 4 separate sachets. You will need two of the sachets to marinade the chicken, one sachet of spices for the rice and the final pack of crispy fried onions for layering.
We use only the finest spices from around the world. The spices are roasted, ground, blended and packed right here in Sydney to ensure maximum quality and freshness.
No artificial flavours, colours or preservatives. Everything in the kit is gluten and nut free.
Vegan or vegetarian? Check out the recipe for a delicious version with potatoes and veggies.
The blend in Biryani Marinade Spices 1 pack forms the heart of this Biryani. It is a heady blend of warming winter spices including cinnamon, star anise, cardamom and more.
One whiff and you will be transported 400 years into the past surrounded by royal chefs cooking ancient recipes.
It is combined with yogurt and Marinade Spices 2 to make a paste which is then used for marinading the meat and/or veg.
The spice blend in Biryani Marinade Spices 2 is made of core spices like turmeric, cumin, coriander and chilli. These spices form the base for many Indian dishes.
The Rice Spice mix is a unique blend of crushed whole spices and Himalayan rock salt. It is used for parboiling the rice. The spices are then washed off leaving fragrant, gently spiced rice behind.
Finally the fried onions are used when layering the final assembly to add a burst of umami and crunch.
All the spices you need are pre-portioned for the recipe in the kit.
All you need is a few simple fresh ingredients listed in the recipe booklet – Chicken, Basmati rice, plain Greek yogurt etc.
Use good quality long grain Basmati rice for best results.
If you are not cooking for six, the Biryani freezes for up to 2 months. Place it in containers as soon as it cool enough and freeze. To defrost, thaw at room temperature for 24 hours and heat to serve.
Absolutely the best butter chicken, biryani and naan I’ve made at home!
The first time I made it, I was not careful with my technique and also used chicken thighs and in a slow cooker……it was so disappointing. I had another kit so decided to be more careful with my technique and preparation. this time. I used bone in chicken pieces and also cooked it, well sealed, using foil and lid on top, and in the oven……it was just out of this world. I will not hesitate to cook this again.
Response from Spicecraft
Hi Veronique. Thank you for that review. Delighted that you were able to enjoy a proper Biryani in its full glory!
I just wanted to let you know that the flavours were delicious and that my husband and I really enjoyed it. We used the chicken thigh fillets we had in the fridge instead of the whole chicken as per the recipe. The thigh fillets cooked perfectly, and tasted fantastic.
Thought I would let you know how I went with the Biryani kit. AMAZING! We had an Indian night last night to celebrate and got carried away making onion Bhaji and Pani Puri so thankfully your kit was pretty straight forward!
Everything made sense on the instructions and was easy to follow.
We loved being a part of your trials. It was absolutely delicious. Thank you.