Our spice blend, Biryani is a general blending of well known spices used in this South Asian mixed rice dish of layers of rice and meat cooked in one pot.
There are as many regional variations as there are regions and as the dish originated in ancient Persia it is not confined only to the Indian sub continent. Unlike Pilau which it is often compared to it is a main dish whereas Pilau is an accompaniment.
It was made popular in Mughal India and is considered a fine Muslim inspired dish but there are pundits who say it is older than the Mughal invasion and originated in India itself. It is difficult to say – the spices were available to both cultures and Pilau is a Persian inspired rice dish to which Biryani is often compared so the jury is out on this one.
If you want to explore the various Biryani regional variations that are recorded go to
Curry Blend – Biryani Style Ground Ingredients Include:-
Skimmed Milk Powder
Allergy Advice – For Allergens including cereals containing gluten see ingredients in bold
Curry Powder or a blend is a commercially prepared mixture of herbs and spices and is a Western creation, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain.
Dishes called ‘curry’ may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. In contrast, many are entirely vegetarian, eaten especially among those who hold ethical or religious proscriptions against eating meat or seafood.
Curries may be either ‘dry’ or ‘wet’.
Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture.
Wet curries contain significant amounts of sauce or gravy based on yoghurt, cream, coconut milk, coconut cream, legume purée, or broth.