Biryani Spice Mix

1. Empty the contents of the pack into a bowl with 115g natural yoghurt and 1kg of ingredients of your choice.
2. Mix well and marinade for at least 4 hours.
3. Soak 450g of rice in boiling water for 5 minutes, then drain.
4. Grease a heavy pan with butter and add in a thin layer of the rice. Add the marinated ingredients and cover with the remaining rice.
5. Mix 285ml water and 100ml milk, then pour this evenly over the rice. Dot the surface with butter and place a greased piece of foil on top.
6. Cover with a lid and gently cook for 1hr 15mins.
7. Toss before serving.

Curry Paste (Water, Coriander, Cinnamon, Turmeric, Cumin, Paprika, Black Pepper, Rapeseed Oil, Salt, Ginger, Garlic), Acids (Acetic, Citric)), Onions (Onions, Sunflower Oil, Salt, Corn Starch), Garlic Flakes (E220,SULPHITES), Turmeric, Coriander/Cumin Powder, Star Anise, Spices.

Allergens in BOLD.

May contain traces of WHEAT, MUSTARD, PEANUTS, NUTS, SESAME SEEDS, SOYA, CELERY, SULPHITES, MILK and other CEREALS containing GLUTEN.

Serves 4-6. Per 100g.

Energy (KJ) 1825.4
Energy (kcal) 438.4
Fat (g) 26.6
Of which saturates (g) 2.7
Carbohydrate (g) 41.1
Of which Sugars (g) 7.5
Dietary Fibre (g) 14
Protein (g) 8.3
Salt (g) 3.8

Store in cool dark place. This Curry Pack has a minimum 3 months shelf life or can be frozen for up to 6 months.