You can make Sindhi biryani with beef or chicken (although I’ve also made it with shrimp). I try to get my chicken from an Iranian or a South Asian butcher, skinned and cut into 16 pieces, but ...

Like all Shan fans, he has his favourites—the Bombay Biryani masala is his go-to. “It’s the attention to detail that sets it apart from other pre-packaged masalas.

Chemmeen biryani is made of prawns. The bite-sized prawns are left in a juicy marinade and later cooked in a rich gravy, layers of the biryani rice are topped with these prawns, ... Now for the final ...

Rice is such a versatile food; it can be used to make so many other dishes like biryani, pulao, khichdi, fried rice and more. Veg pulao is one of the common and the most popular rice recipes. But if ...

Marinating the lamb in yoghurt for at least an hour is part of the key to the success of this dish, a great one for feeding a crowd (it serves 8).

I make a version using Shan Masala,” he adds. While biryani in the north of India is made from long-grained Basmati rice, south India uses shorter-grained rice like Kaima or jeerakasala.

Marinate the prawns with half the chopped mint, half the chopped cilantro, 1/2 teaspoon of ginger and garlic paste, 1/2 teaspoon garam masala, and Greek yoghurt. Set aside for 15 minutes.

Among these is the prawn biryani, a specialty that uses coconut milk to tenderise and flavour the meat, rather than curd. Jane uses a green masala, made of pudina, coriander and green chilies ...