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Kitchens of India Paste for Hyderabadi Biryani
Kitchens of India Paste for Hyderabadi Biryani
3.5 oz
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About
Details
Kitchens of India Paste for Hyderabadi Biryani.
A rich spice paste used to create an exotic lamb and rice dish.
Specially blended by the master chefs of ITC Hotels.
Authentic Indian cuisine - made in India.
100% Natural.
No preservatives.
Ingredients
Spice Paste Ingredients: Onion, Sunflower Oil, Spices, Garlic, Fresh Ginger, Green Chillies, Salt, Coconut, Lemon Juice. Spice Pouch Ingredients: Bay Leaf, Whole Cloves, Cinnamon Sticks, Green Cardamon, Whole Black Pepper.
Directions
Cooking instructions.
Pan recipe. Marinate 1 lb. boneless chicken pieces with entire contents of Kitchens of India Hyderabadi Biryani Paste and 1/3 cup lemon curd. Keep aside for 20 minutes. Heat 2 tbsp clarified butter (Ghee) - if not available use butter- with entire content of spice pack (provided along with the paste pack) for 2 minutes. Add marinated chicken pieces and 1 cup water. Simmer for 20 minutes once it starts boiling under closed lid. Cook for another 5 minutes at high flame. Keep aside for 5 minutes. Prepare boiled rice separately, using 1 1/2 cups basmati rice, 2 1/2 cups water & 1/2 tsp salt. Cook till rice absorbs all of water. Cover and keep aside for 25 minutes. Mix cooked gravy with rice & simmer under closed lid for 3-5 minutes. Serve hot.
Microwave recipe. Marinate 1 lb. boneless chicken pieces with entire contents of Kitchens of India Hyderabadi Biryani Paste and 1/3 cup lemon curd. Keep aside for 20 minutes. Heat up 2 tbsp clarified butter (Ghee) - if not available use butter- with entire contents of spice pack (provided along with the paste pack) in a microwave for 2 minutes on high. Add marinated chicken pieces and one cup water. Cook on medium in a covered dish for 20 minutes. Keep aside for 5 minutes. Prepare boiled rice separately, using 1 1/2 cups basmati rice, 2 1/2 cups water & 1/2 tsp salt. Cook rice till it absorbs all the water. Cover and keep aside for 25 minutes. Mix cooked gravy with rice & microwave on medium for 3-5 minutes. Serve hot.
Serving suggestions.
Garnish with chopped coriander leaves and lemon pieces.
Serving suggestion: Serve hot with chilled yogurt.
Warnings
Allergy information: Manufactured in a facility that processes milk, peanuts and tree nuts.
Do not use inner pouch if leaking or bloated.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 60
- Total Fat 4g5%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 660mg29%
- Total Carbohydrate 5g2%
- Dietary Fiber 2g7%
- Sugars 2g
- Protein 1g
Details
Kitchens of India Paste for Hyderabadi Biryani.
A rich spice paste used to create an exotic lamb and rice dish.
Specially blended by the master chefs of ITC Hotels.
Authentic Indian cuisine - made in India.
100% Natural.
No preservatives.
Ingredients
Spice Paste Ingredients: Onion, Sunflower Oil, Spices, Garlic, Fresh Ginger, Green Chillies, Salt, Coconut, Lemon Juice. Spice Pouch Ingredients: Bay Leaf, Whole Cloves, Cinnamon Sticks, Green Cardamon, Whole Black Pepper.
Directions
Cooking instructions.
Pan recipe. Marinate 1 lb. boneless chicken pieces with entire contents of Kitchens of India Hyderabadi Biryani Paste and 1/3 cup lemon curd. Keep aside for 20 minutes. Heat 2 tbsp clarified butter (Ghee) - if not available use butter- with entire content of spice pack (provided along with the paste pack) for 2 minutes. Add marinated chicken pieces and 1 cup water. Simmer for 20 minutes once it starts boiling under closed lid. Cook for another 5 minutes at high flame. Keep aside for 5 minutes. Prepare boiled rice separately, using 1 1/2 cups basmati rice, 2 1/2 cups water & 1/2 tsp salt. Cook till rice absorbs all of water. Cover and keep aside for 25 minutes. Mix cooked gravy with rice & simmer under closed lid for 3-5 minutes. Serve hot.
Microwave recipe. Marinate 1 lb. boneless chicken pieces with entire contents of Kitchens of India Hyderabadi Biryani Paste and 1/3 cup lemon curd. Keep aside for 20 minutes. Heat up 2 tbsp clarified butter (Ghee) - if not available use butter- with entire contents of spice pack (provided along with the paste pack) in a microwave for 2 minutes on high. Add marinated chicken pieces and one cup water. Cook on medium in a covered dish for 20 minutes. Keep aside for 5 minutes. Prepare boiled rice separately, using 1 1/2 cups basmati rice, 2 1/2 cups water & 1/2 tsp salt. Cook rice till it absorbs all the water. Cover and keep aside for 25 minutes. Mix cooked gravy with rice & microwave on medium for 3-5 minutes. Serve hot.
Serving suggestions.
Garnish with chopped coriander leaves and lemon pieces.
Serving suggestion: Serve hot with chilled yogurt.
Warnings
Allergy information: Manufactured in a facility that processes milk, peanuts and tree nuts.
Do not use inner pouch if leaking or bloated.
Common questions
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