Hyderabadi Biryani Spice Kit

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SPICECRAFT COOKING KITS – LIMITED RELEASE

Gourmet Biryani Spice Kit (Twin pack)

5
5.0 rating
5 out of 5 stars (based on 4 reviews)

Make a traditional style Hyderabadi Biryani from scratch. Each Spice Kit contains pre-portioned spices for the rice and meat along with easy step by step instructions.

Scroll to the bottom of this page for detailed recipes for chicken, lamb and vegetarian versions.

2 hrs
Spicy
6 serves
Freezes Well

$28 $24 Special

Shipping and discounts calculated at checkout

Gourmet Biryani Spice Kit

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.

This spice kit can be used to make chicken, lamb, vegetarian and vegan versions.

THE BIRYANI STORY

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 with much discussion about which one is the best.

The Hyderabadi Biryani in this kit is unique in that marinated raw chicken is placed at the bottom of a pot, then layered with spiced rice and lashings of mint, coriander, fried onion and butter (or ghee). Traditionally the pot is sealed with dough and cooked for hours on a gentle heat. This process is known as ‘dum’.

While Chicken Biryani is most popular, it can also be made with mutton or lamb. Vegetarian Biryani is made with a mix of seasonal vegetables plus potatoes and onions.

BIRYANI Recipe and SPICES

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 for the rice and the final pack of crispy fried onions for finishing.

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.

Jump to Hyderabadi Biryani Recipes
Biryani Marinade Spices 1

This pack of Marinade Spices 1 makes up the heart of the Biryani. It is a heady blend of warming winter spices including cinnamon, star anise, cardamom and more. The perfect antidote to the cold weather outside.

One whiff and you will be transported 400 years into the past surrounded by royal chefs cooking ancient recipes.

RICE SPICES, FRied ONION and MORE marinade

Marinade Spices 2 is a mix of fundamental spices that make up the base of Indian cooking – turmeric, cumin, coriander among others.

The Rice Spice mix is a unique blend of crushed whole spices and Himalayan rock salt used for parboiling the rice. The spices are then washed off leaving fragrant, gently spiced rice behind.

Finally the fried onions are used for layering to add a burst of umami and crunch.

shopping list for fresh ingredients

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.

Biriyani is one of the more involved Indian dishes, but the result is absolutely worth the effort.

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.

REVIEWS

Seriously amazing!

5.0 rating
November 29, 2020

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.

Veronique

Response from Spicecraft

Hi Veronique. Thank you for that review. Delighted that you were able to enjoy a proper Biryani in its full glory!

We both loved it

5.0 rating
July 9, 2020

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.

Annaliese

Highlight of our Indian night

5.0 rating
July 9, 2020

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.

Daniel

Loved it

5.0 rating
July 9, 2020

We loved being a part of your trials. It was absolutely delicious. Thank you.

Sarah and Jane

Leave a Review

Hyderabadi Chicken Biryani Recipe

Spicecraft
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.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Resting Time 1 hr
Total Time 2 hrs 45 mins
Course Main Course
Cuisine Indian
Servings 6 serves

Equipment

  • Dutch oven or 12 cm deep pot with a well fitting lid

Ingredients
  

  • 1 kit Spicecraft Hyderabadi Biryani Spice Kit
  • 1 whole Chicken size 12 cut into 12-14 pieces
  • 400 grams Basmati Rice good quality
  • 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
  • 1 Lemon
  • Salt to taste
  • 1 pinch Saffron thread (optional)
  • 4-5 Green Chillies (optional)

Instructions
 

  • 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.

COOK

  • 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 1
    Evenly 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 2
    Gently 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 3
    This 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.

Notes

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.
 

Hyderabadi Vegetable Biryani Recipe

This beautiful vegetarian version uses half the marinade spices from the Spicecraft Biryani Spice Kit and a selection of veggies.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Main Course
Cuisine Indian
Servings 6 serves

Equipment

  • Dutch oven or 12 cm deep pot with a well fitting lid

Ingredients
  

  • 1 Spicecraft Hyderabadi Biryani Spice Kit
  • 400 g Basmati Rice Good quality
  • 1 bunch Fresh Mint leaves
  • 1 bunch Fresh Coriander leaves
  • 1 cup Plain Greek Yogurt
  • 3 tbsp Canola or sunflower oil 
  • 2 tbsp Ghee or Butter or olive oil
  • 1 Lemon
  • Salt to taste

Veggies

  • 2-3 Potatoes (3 small or 2 large)
  • 1 Red onion medium
  • 900 g mixed veggies (carrots, cauliflower, green beans, capsicum)

Instructions
 

Prep

  • 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.

Cook Rice

  • 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.
  • LAYER 1
    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.
  • LAYER 2
    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.
  • LAYER 3
    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.

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.
Keyword Biryani, Spicekit, Vegetarian

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