A fragrant, medium-heat recipe mix with cinnamon, ginger and fennel seed, ideal with chicken or lamb.
Dried Onion, Salt, Ground Coriander Seed, Ground Cumin, Brown Mustard Seed, Ginger (8%), Dried Garlic, Yeast Extract, Ground Fennel Seed (4%), Bay Leaves, Turmeric, Black Pepper, Dried Crushed Chillies, Ground Cinnamon (Cassia), Colour (Curcumin), Coriander Leaf.
No hydrogenated fat, artificial colours or flavourings, added preservatives or MSG.
For OUR RECIPE you will need …
1 sachet Schwartz Biryani Recipe Mix
15g (1/2oz) butter, unsalted
1 onion, sliced
450g (1lb) boneless, skinless chicken breasts, diced
400g tin chopped tomatoes
150ml (1/4 pint) water
175g (6oz) basmati rice, rinsed
100g (4oz) frozen peas
1. Heat butter and fry onion for 5 minutes, until softened.
2. Add chicken and sachet contents, stir and cook for 2-3 minutes.
3. Stir in remaining ingredients and bring to the boil. Reduce heat, cover and simmer for 15-20 minutes, or until chicken is cooked through and the rice is tender.
4. Fluff rice with a fork and serve.
Hints & Tips …
Why not try replacing the chicken with diced lamb shoulder. Don’t worry if you haven’t got basmati rice, long grain rice works just as well.
Store in a cool, dry place out of direct sunlight.
|Typical Values||Per 100g
|Per serving*||%RI** per serving*|
of which saturates
of which sugars
*1 serving = ¼ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)