Shan Malay Chicken Biryani recipe and masala mix in a 60 g box, for a Malaysian-style layered chicken and rice biryani.
A dark green box with the red Shan oval at the top, recipe and masala mix in small capitals, and Malay Chicken Biryani in large white type, with the Arabic name on a band beneath. The front photo shows a plate of long-grain rice heaped with spiced chicken pieces, curry leaves and lime, and the weight is 60 g. Shan is a well-known brand of spice mixes, and the recipe and masala format means the box carries both the seasoning and the method. As general background, biryani is commonly described as a mixed rice dish traditionally made with spiced meat, seafood or vegetables, and it is one of the most popular dishes in South Asia and among the South Asian diaspora. The Malay style typically leans towards a fragrant, gently spiced finish. Commonly, cooks follow the recipe printed on the box for the amounts of chicken, rice, oil and water, cook the chicken with the masala first, layer it with part-boiled basmati rice, then cover tightly and steam on low heat until the rice is fluffy. Serve with raita, salad, boiled eggs or a cucumber pickle. One box typically suits a family pot; caterers scale up by the box.