Pakistani Biryani flavours of the world-35g

$4.75

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69 In stock

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Weight
35G

Mild in heat and intensely spiced, this blend is used to make fluffy golden baked rice perfumed with this traditional masala of allspice, cardamom, and turmeric, and studded with sweet fried onions, tangy mango, and tender pieces of meat. Biryani can be made with chicken, beef, lamb, or vegetables. Each packet has a recipe on the back of the packet or you can scan the Qr code and choose one of our other favourites! Servings: 8 Packet wt: 35g

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Flavour Notes:

Mild in heat and intensely spiced, this blend is used to make fluffy golden baked rice perfumed with this traditional masala of allspice, cardamom, and turmeric, and studded with sweet fried onions, tangy mango, and tender pieces of meat. Biryani can be made with chicken, beef, lamb, or vegetables.

Culinary Notes:

Biryani is a rice-based dish made with layers of curried meat and rice. Given its use of adornments and luxurious finishes, it’s no surprise that biryani has roots in Persian cuisine. Deriving from the Persian word ‘Birian’, Biryani means fried before cooking. Biryani was originally created by the Queen of the Mughal Empire in the 1600s to feed malnourished Indian Soldiers with carbohydrates, protein, and immune-boosting spices in one dish. Cooked with meat or if you prefer, vegetables like carrots, sweet potato or eggplant for a vegetarian meal.

Health Benefits:

Our Pakistani Biryani is packed with Turmeric for anti-inflammatory properties, Allspice for aiding in digestion, and Cardamom for lowering blood pressure.

Ingredients:

allspice, turmeric, pepper, cardamom, cinnamon, cloves, sea salt (2g), bay leaves, ginger, garlic, coriander, garam masala, cumin, chilli Kashmiri. Allergen advice: Packed in a facility that processes tree nuts and sesame seeds.

How to use

  • Use 1/2 packet of Biryani Blend to 500g protein
  • Use in place of curry powder to make a quick and easy curry

Recipe/product links:

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The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.