Shan Malay Chicken Biryani 60 g

Shan Malay Chicken Biryani Masala is the perfect blend of fragrant spices that helps you create a rich, aromatic, and flavorful chicken biryani, inspired by Malay-style cuisine. Known for its balance of subtle spiciness and aromatic rice, this biryani is a comforting and indulgent dish that will transport your taste buds to the streets of Malaysia. Shan makes it easier than ever to prepare a restaurant-quality Malay Chicken Biryani at home, ensuring an unforgettable meal every time.

Culinary Uses:

• Malay Chicken Biryani: Use Shan Malay Chicken Biryani Masala to prepare a rich and aromatic chicken biryani that is perfect for special occasions or family gatherings.
• Vegetarian Version: Can also be used to create a delicious vegetable biryani by replacing chicken with your favorite vegetables.
• Side Dish: Serve with raita, salad, or a tangy pickle to complement the rich flavors of the biryani.

Easy Cooking Instructions:

1. Prepare the Rice: Cook rice with whole spices like bay leaves, cardamom, and cloves.
2. Cook Chicken: Marinate chicken with Shan Malay Chicken Biryani Masala and cook until tender.
3. Layer the Biryani: Layer the cooked rice and chicken in a pot, allowing the flavors to meld together. Let it cook on low heat to infuse the spices into the rice.
4. Serve: Garnish with fried onions, coriander, and serve with yogurt or raita for an elevated experience.

Shan Malay Chicken Biryani Masala is the perfect choice for anyone craving the rich, aromatic flavors of Malay-style biryani. With its balanced blend of spices, it allows you to easily recreate this beloved dish at home without compromising on flavor. Whether for a festive meal or a weekend treat, Shan makes it simple to enjoy a delicious and satisfying biryani that’s sure to impress!

Energy: 300 kJ / 72 kcal
Fat: 10 g
Saturated Fat: 0 g
Carbohydrates: 30 g
Sugar: 10 g
Protein: 10 g
Salt: 20.2 g

1 bay leaf (tej patta), 1½ tsp fennel seeds (saunf), also known as sompu or sombhu, 2 star anise, 10 to 12 green cardamom pods (elaichi), 2 black cardamom pods (badi elaichi), 1 tsp black peppercorns (kali mirch), 5 pieces of cinnamon sticks (2 inches each, dalchini), 1 tbsp cloves (lavang)