Biryani is a spiced, layered rice dish, and this Shan recipe masala carries the blend needed to season a fish version. The pack format 12 x 50gm means a case of twelve separate 50g sachets, so you use one sachet per biryani and keep the rest sealed. It is a seasoning blend only, so the fish, rice and usual partners such as onions, oil and tomatoes are bought separately. One sachet is generally scaled to a set weight of fish and rice, so follow the sachet for exact quantities.
Cooking and Uses: Prepare a spiced base with onions, tomatoes and the masala as directed, then add gently cooked fish so the fillets stay intact. Parboil rice separately and layer it over the fish, then steam gently so the flavours combine, a method often called dum. Handle the fish carefully to keep the pieces whole. Garnish with fresh coriander or fried onions. Full quantities and timings are on the sachet.
Keep sachets in a cool, dry place away from direct sunlight. Once opened, use promptly and store any prepared food safely.
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