Chicken Biryani | Spice & Herb Kit
Chicken Biryani | Spice & Herb Kit
Chicken Biryani | Spice & Herb Kit
Chicken Biryani | Spice & Herb Kit
Chicken Biryani | Spice & Herb Kit

Chicken Biryani | Spice & Herb Kit

Regular price $10.00 Sale price$6.00
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An exotic blend of natural spices for preparing mouthwatering Chicken Biryani.

Biryani is an intricate rice dish made with layers of curried chicken and rice. You can have the best quality of rice, well-treated chicken pieces, and a great technique – but if the spices are not perfect, you’ll end up with a wishy-washy biryani. Nobody likes their biryani tasting anything less than PERFECT!

This is where our special Chicken Biryani Masala comes in. It contains pre-portioned packets of spices for bringing out the true, authentic taste of biryani, with every grain of rice bursting with aroma, spice and flavor.

Our masala is ideal for preparing any local rendition of biryani, such as Hyderabadi Biryani, Chicken Dum Biryani, Bombay Biryani, Karachi-style, and so on.

Food for the heart!



(Item Found in Spice&Herb Kit*)

  • 2 cups water
  • 2 lbs chicken (Bone-in)
  • 2 cup basmati rice
  • 2 medium Tomato (Roma or Plum)- peeled and chopped
  • ¾ cup cooking oil (canola or olive)
  • 1 large onion 1 cup cilantro (chopped)
  • ½ cup mint leaves (chopped)
  • ½ cup yogurt
  • 3 tbsp lemon juice (bottled or fresh)
  • 2 tsp Salt (rice boiling)*
  • 2 tsp salt*
  • 1 medium green chili
  • 2 tbsp ginger (crushed)
  • 2 tbsp garlic (crushed)
  • ¼ tsp paprika*
  • 1/8 tsp black pepper*
  • 1 tsp Cumin Powder*
  • 1 Seed Brown Cardamom*
  • 1/8 tsp Aniseed*
  • 1/8 tsp Cinnamon*
  • 1/8 tsp Dried Papaya Powder*
  • ¼ tsp Garam Masala*
  • 3 Seeds Dried Plums with Pits*
  • 1 tsp Coriander powder*
  • ¾ tsp Tumeric*
  • ½ tsp Clove*
  • ¼ tsp Amchur*
  • 1 tsp Red Chili Powder*


  1. Fry the onions in the oil until light golden brown, and then add meat and crushed garlic. Stir fry for 5 minutes on medium to high heat.
  2. Add all spices from kit, yogurt, and crushed ginger and then stir fry for another 5 min.
  3. Add 2 cups of water and cover pot and cook on low heat until meat is tender ( about 40 min).
  4. After it is cooked there should be about 2 cups of the gravy left in the pot. If there is less add water and if more increase heat.
  5. Next mix in the tomatoes, coriander, mint, chopped green chili.
  6. Cover and cook again for 5 min.
  7. In a separate pot cook plain white rice. To cook the rice simply add double the amount of water to the pre-soaked rice in the pot. So after the rice has been soaking in water for about 30 min, drain out that water and put that rice in a new pot. If the rice come upto 1/4 the height of the pot fill upto 3/4 the height of the pot with water and add 2 tbsp of salt to the water.
  8. Let water boil until the rice are 3/4 of the way cooked (semi-hard when break one piece of rice between your fingers).
  9. Spread cooked rice evenly over the meat and gravy in the previous pot. Do not mix. Cover the pot and cook on low heat for 10 min.
  10. Afterwards mix everything together and serve.

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