An exotic blend of Indian spices for an aromatic biryani rice. Make a biryani fit for royalty with this spice blend, rice, meat (chicken or lamb) and potatoes. If you're feeling extra, add boiled eggs to take it to the next level.

Ingredients: Coriander, Ginger, Tomato Powder, Mint, Garlic, Mace, Green Chilli Powder, Cloves
Spice Blend: Ground 130g
Origin: India

Try Our Biryani Rice Masala Recipe:

Prep time: 15 mins

Cook time: approx. 30 mins

Serves: 4

Ingredients

• 3 tbsp of Lord & Lion Biriyani Rice Masala Blend
• 500g of chicken breast/thigh
• 1½ large onions thinly sliced
• 3 tablespoons of olive oil
• 1 tbsp of crushed garlic
• 1 tbsp of crushed ginger
• 150mL of plain yoghurt, plus some extra to serve on the side
• 5 cardamoms
• 3 inch stick of Ceylon Cinnamon
• 3 star anises (optional)
• ¼ tsp of turmeric
• 2 cups of basmati rice
• 1 tbsp of sugar
• ¾ cup of sultanas
• some nuts (optional) – lightly pan roasted – slivered almonds and cashews are great.
• Fresh coriander, chopped roughly

Method

1. Cut the chicken into 2-3 cm chunks and coat with the Biriyani Rice Masala Blend – marinade in the refrigerator for 30 minutes to 24 hours. Just before bringing out to cook, mix through the yoghurt and leave in the refrigerator until required.
2. In a rice cooker or pot, cook the rice with the cardamoms, the Ceylon Cinnamon, star anises and turmeric.
3. In a large, heavy based pot, heat the oil on medium heat and sauté the onions for approximately 10 minutes or until they are nearly caramelised and slightly crispy on the edges.  Set half of the onions aside for garnish.
4. Add the garlic and ginger to the onions in the pot and cook through for 1-2 minutes.
5. Add the marinaded chicken to the pot mix well.
6. Add the sugar and ¼ cup of water and bring to the boil, then turn down low and let simmer for 15-20 minutes or until the chicken has cooked through and a thick paste has formed around the chicken.
7. Add the sultanas and mix through.
8. Add the fluffy rice through, a large spoonful at a time, to ensure the rice is coated in the mixture.  Save the star anises and cinnamon stick for garnish.
9. Stir through the nuts (optional), toss through the coriander, garnish with the remaining onions, star anises and cinnamon stick.  Serve with a side of yoghurt.  Enjoy!