Shan is Pakistani rather than Indian, and their biryani masalas are built for the Karachi style, which runs hotter and more assertive than most Indian versions.

The packet includes instructions worth following, at least the first time.

Marinate meat with the masala and yoghurt, cook it down, then layer with parboiled basmati and steam. Fried onion, mint and a little saffron milk between the layers. Serve with raita, because you will want it.

On the spice shelf at Curry Corner, North Melbourne.