Shrimp Biryani

Your ready-to-cook kit contains the ingredients listed below as well as a simple and practical recipe sheet, so that this dish is the best you have ever tasted.

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  The coconut tree is native to the coastal regions of India and Southeast Asia. Coconut, either fresh or grated, is a staple in South Indian cuisine. It is used in curries, chutneys, and desserts, providing a rich, creamy texture and a slightly sweet flavor.

  Grated coconut

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  Mace is the red covering that surrounds the nutmeg seed. This precious spice, native to the Banda Islands in Indonesia, is used in Mughlai and Kashmiri cuisines for its warm, slightly sweet notes. Mace is an ingredient in garam masala and flavors royal biryanis, kormas, and refined desserts.

  Mace

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  Cloves are native to the Maluku Islands of Indonesia but have been a highly prized spice in India for centuries. Cloves have a strong, pungent, and sweet aroma. They are used whole in rice dishes and curries, and are also a key ingredient in many spice blends, including garam masala.

  Cloves

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  Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, breakfast cereals, snack foods, bagels, teas, hot chocolate and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol.

  Cinnamon

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  Coriander is one of the oldest spices, with evidence of its cultivation in India for thousands of years. The seeds have a warm, citrusy flavor. They are often toasted and ground into a powder, which is a staple in almost every Indian curry powder. It provides a mellow, background flavor that balances other spices.

  Coriander powder

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  Native to Vietnam and Southern China, star anise has been used in Indian cooking for many years, likely arriving via trade routes. Star anise has a strong licorice flavor and is a key component of garam masala and other spice blends. It is often used whole to flavor biryani and other rich, meaty dishes.

  Star anise

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  Indian whole dried red chillies can be used entirely or make into a powder along with other spices to give a specific aroma and taste. They are used in multiple dishes ranging from tadka to gravies and many other dishes. It is one of the most commonly used spice in indian cuisine.

  Whole dried red chillies

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  The Indian bay leaf comes from a different tree than the European variety. It is native to the Himalayan region and has been a part of Indian cooking for a very long time. It imparts a mild, cinnamon-like aroma to dishes. It is most commonly used whole and added to the oil at the start of cooking to flavor rice, stews, and a variety of curries.

  Bay leaf

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  The lush, green mountains of Southern India are the native home of green cardamom. It is known as the "Queen of Spices." Cardamom has a sweet, floral, and highly aromatic flavor. Green pods are used whole in savory rice dishes like biryani and curries. The seeds are ground and used in desserts like kheer, and to flavor chai tea.

  Cardamom

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  As the name suggests, these chillies are a specific variety cultivated in the Kashmir region of India. Prized for their vibrant red color and mild heat, they are used to add a beautiful red hue to dishes without making them excessively spicy. They are essential for dishes like rogan josh, tandoori chicken, and various curries.

  Kashmiri red chili powder

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  Turmeric or Curcuma longa is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between 20 and 30 °C (68 and 86 °F) and high annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption or dyeing.

  Turmeric

The recipe requires the following ingredients that are not included in your kit, we recommend buying these ingredients locally.

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  Shrimp are highly valued in coastal Indian cuisines, particularly in Kerala, Bengal, and Goa. Popular preparations include Kerala's coconut milk prawn curry, Bengal's creamy chingri malai curry, and Goa's spicy prawn balchão. Shrimp are also used in coastal biryanis and fried rice dishes.

  Shrimp/Prawn

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  Mixer

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  Coconut milk is an essential ingredient in South Indian and Kerala cuisine. Obtained by pressing grated coconut flesh, it brings a characteristic creaminess and sweetness to coastal curries. It is used in Kerala fish curry, stews, and many desserts like payasam.

  Coconut milk

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  Pot

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  Mint is a refreshing aromatic herb highly valued in Indian cuisine. It is the key ingredient in pudina chutney, a green sauce served with many dishes and snacks. Mint also flavors biryanis, raitas (spiced yogurt), and refreshing drinks like jaljeera and chaas (salted lassi).

  Mint

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  Fresh coriander, also called cilantro, is the most widely used aromatic herb in Indian cuisine. Its green, fragrant leaves bring incomparable freshness to dishes. Used as a final garnish on curries, biryanis, and chaats, it is also the main ingredient in green chutney (pudina chutney) served with samosas and pakoras.

  Coriander leaves

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  Tomatoes, although introduced relatively recently to India by the Portuguese, have become a fundamental ingredient in modern Indian cuisine. They provide acidity, color, and body to curries. Tomatoes are used fresh, pureed, or canned to create the rich, flavorful sauces characteristic of dishes like butter chicken or tikka masala.

  Tomatoes

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  Salt is an indispensable flavor enhancer in Indian cuisine. Besides regular table salt, India also uses kala namak (black salt), a volcanic salt with a distinctive sulfurous taste, used in chaat masala and refreshing drinks. Himalayan pink salt, mined from Pakistan, is also highly prized for its purity and minerals.

  Salt

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  Oil is an essential base ingredient in Indian cooking. Different oils are used depending on the region: mustard oil in the north and east, coconut oil in the south, and peanut oil in the west. Oil serves as the base for tadka (tempering), a technique where spices are fried in hot oil to release their aromas before being added to dishes.

  Oil

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  Ghee, or clarified butter, is an ancient ingredient in Indian cuisine that has been used for millennia. Made by melting butter to remove water and milk proteins, ghee has a high smoke point and a rich, nutty flavor. In Ayurvedic tradition, it is considered beneficial for digestion and health. Ghee is used for cooking, frying, and enriching dishes like dal, rice, and Indian desserts.

  Ghee

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  Ginger is native to the rainforests of Maritime Southeast Asia and is one of the first spices to have been exported from Asia. It was introduced to India very early in its history and has been cultivated there for thousands of years, becoming an integral part of both its cuisine and traditional medicine, Ayurveda. Ginger is a foundational ingredient in Indian cooking. It is a key component of the aromatic paste known as ginger-garlic paste, which forms the flavor base for countless curries, dals, and marinades. It provides a pungent, spicy, and warm flavor. Fresh ginger is also grated or julienned and added to stir-fries, and is famously used to make a soothing and spicy chai (tea).

  Ginger

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  Garlic's origins are traced back to Central Asia, where it was first cultivated. It spread from there to the Middle East and then to South Asia, becoming a staple in Indian diets since ancient times. Garlic is another essential aromatic in Indian cooking. It is most often used alongside ginger and onion to create the rich, sautéed base (bhuna) for a wide array of dishes. It provides a savory, sharp, and slightly spicy flavor that is a must-have for meat dishes, vegetable curries, and dals. It is also a key ingredient in many Indian pickles and chutneys.

  Garlic

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  Onions in general are believed to have originated in Central Asia. They have been cultivated in India for a very long time, with red onions being one of the most common and popular varieties grown across the country. Red onions are a staple in almost every Indian kitchen. They form the base of the gravy for most curries and sauces, providing a sweet, savory, and aromatic foundation when sautéed. They are also used extensively in their raw form. Thinly sliced red onions are a common garnish and a key ingredient in fresh salads, raitas, and chutneys, where their crisp texture and sharp flavor provide a perfect contrast to rich and spicy foods.

  Red onion

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  Basmati rice is an aromatic long-grain rice variety that originated in the foothills of the Himalayas in India and Pakistan. Known for its nutty aroma and long, slender grains, it is the preferred rice for many Indian dishes, including biryani, pulao, and as an accompaniment to curries.

  Basmati rice

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  Chillies were brought to India by the Portuguese, but green chillies have since become a fundamental part of the cuisine. Used to provide fresh heat and a sharp flavor, green chillies are a primary source of spiciness in Indian cooking. They can be sliced and added directly to curries, sauces, or fried alongside other spices in a Tadka.

  Green chili