Curry Biryani Seasoning

An Indian inspired blend of spices is what you’ll find in Curry Biryani. It is a versatile mix that is good as a vegan broth preparing 1 cup with 1 tbsp biryani and then used in rice, couscous, quinoa and as a soup base. Use as a rub or marinade on vegetables, poultry, meat and seafood. Prepare Indian Biryani Rice by adding to plain Greek yogurt, marinating chicken or cauliflower and baking.



Ingredients: Ginger Powder, Garlic Powder, Cumin, Turmeric, Black Pepper, Coriander and Guajillo Chili Powder

Recipe inspiration:

Biryani Marinated Chicken

Makes 3/4 cup – Enough for 1 1/2 lbs of protein

1 1/2 lbs Chicken Drumsticks and Thighs or Cauliflower

1 tbsp Oil

1/2 cup Yogurt

1 Green Chili, seeds removed and chopped

2 tsp S&W Biryani Spice Blend

1 tsp Mil Usos

1/2 Onion, chopped

1/2 Onion, sliced

1 cup Rice, cooked

2 cups Sautéed Spinach

  1. In a large bowl, combine yogurt, Biryani Spice Blend and S&W Multi-use Seasoning. Add the chopped chili and onions to the mix. Add the chicken to marinate in the refrigerator. Optional-leave to marinate overnight for best results.
  2.  Turn your oven on to 375 F. Chop half an onion into slices, toss with olive oil, salt and pepper and place on a baking sheet. Add the marinated chicken to the baking sheet. Bake until thermometer reaches 165 F or the chicken is cooked through and not pink, about 60 minutes.
  3. Serve over rice and sautéed spinach. Serves 2


*Biryani comes in our Set of 8 Seasonings! Find other gluten-free recipes in Savvy & Well Living eCookbook that comes included with the set!

Additional information

Spice Blend

60g Glass Container


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