If you cook South Asian food at home, you almost certainly have a box of Shan in your pantry right now. Maybe it is Bombay Biryani. Maybe Nihari. Maybe the one your mother always bought and you never questioned.

Shan Foods has been producing spice mixes in Pakistan since 1981, and for good reason. Each box contains a precisely measured blend of whole and ground spices, formulated for a specific dish, so you get consistent results every time. No guessing quantities, no buying twelve different spice jars for a single recipe. Open the box, follow the steps, and you get an authentic result that tastes like it took hours of preparation.

The problem is that Shan makes over 40 different mixes. Walk down the spice aisle at any South Asian grocery and you will find a wall of red boxes with similar-looking packaging. Most families grab the same two or three they have always used and ignore the rest. That means you are probably missing out on some outstanding dishes.

At Hills Harvest, we stock the full Shan range alongside our halal meats, pre-made masala pastes, and pickles. We see what people buy, and we see what they overlook. This guide maps every popular Shan mix to the dish it is designed for, with practical tips so you can branch out beyond your usual order.

Shan Mixes for Curry: Rich, Slow-Cooked Meat Dishes

Curry mixes are the backbone of Shan's range. Each one targets a specific style of gravy, spice profile, and cooking method. Here are the key ones and what makes each different.

Achar Gosht

What it is: A tangy, pickle-spiced meat curry. The word "achar" means pickle, and this mix includes fennel, nigella seeds, fenugreek, and citric notes that give the gravy a sour, warming character you will not get from any other mix.

Best protein: Mutton or beef (bone-in pieces work best). For a full beef curry method, see our halal beef curry recipe.

How to use it: Marinate the meat with yoghurt and the mix for at least 30 minutes. The tanginess develops during slow cooking, so do not rush it. Add green chillies stuffed with some of the spice mix for an authentic touch.

Pairs with: Plain roti or paratha. The tangy gravy is rich enough that you do not need rice.

Tip: If you enjoy pickles, try serving Achar Gosht with a lime or mango pickle on the side. The sour notes complement rather than compete.

Karahi (Fry Gosht)

What it is: A dry, wok-style meat curry cooked in a karahi (wok). This mix is built for high-heat cooking with tomatoes, producing a thick, concentrated masala that clings to the meat rather than forming a runny gravy.

Best protein: Chicken, mutton, or goat. Cut into small pieces for faster cooking.

How to use it: The key to karahi is keeping the gravy tight. Use fresh tomatoes (not tinned) and cook them down until the oil separates from the masala. Finish with julienned ginger, green chillies, and fresh coriander.

Pairs with: Naan or tandoori roti. This is a restaurant-style dish and one of Shan's best sellers at our store.

Korma

What it is: A mild, creamy, Mughlai-style curry. Shan's Korma mix is aromatic rather than spicy, built around cardamom, cinnamon, and warming spices. This is the mix to reach for when you are cooking for people who prefer gentle heat.

Best protein: Chicken or lamb. Korma also works beautifully with vegetables (paneer, potatoes, peas).

How to use it: Fried onions are essential here. Fry sliced onions until deep golden, crush them, and add back to the pot. The crushed onions thicken the gravy and add sweetness. Add yoghurt and cook on low heat.

Pairs with: Basmati rice or soft naan. A bowl of raita rounds out the meal.

Tip: For extra richness, stir in 2 tablespoons of cream or a handful of ground cashews in the last 5 minutes of cooking. You can find the full Korma recipe on the Shan Kitchen recipe portal.

Nihari

What it is: A slow-cooked stew, traditionally a breakfast dish in Pakistan. Nihari is defined by its thick, spiced gravy enriched by bone marrow and hours of gentle simmering. Shan's Nihari mix includes paprika, nigella, and a complex base of warming spices.

Best protein: Beef shank (bone-in) or goat shank. The bone marrow melting into the gravy is what makes Nihari special.

How to use it: This is an all-day dish. Add the mix to stir-fried meat, then add 3 to 4 litres of water and cook on the lowest possible heat for 4 to 6 hours (beef) or 3 to 4 hours (goat). The gravy should reduce to a thick, silky consistency.

Pairs with: Naan, garnished with sliced ginger, green chillies, fresh coriander, and a squeeze of lemon. Order your halal beef from Hills Harvest and ask for bone-in shank pieces for the best results.

Tip: Make Nihari a day in advance. The flavour deepens overnight, and the gravy sets into a jelly-like consistency that reheats beautifully. This is one of those dishes that genuinely tastes better the next day.

Qorma (Mutton)

What it is: Distinct from the milder Korma above, Shan's Qorma mix is tailored for mutton and carries a slightly more robust spice profile. It is designed for the traditional Pakistani wedding-style qorma with its characteristic golden gravy.

Best protein: Mutton or goat (bone-in).

How to use it: Brown onions until deeply caramelised, add the meat with the mix and yoghurt, and cook covered on low heat. The gravy should be a rich golden colour from the onions, not from added food colouring.

Paya

What it is: A slow-cooked trotter soup/curry. Paya is a traditional comfort food, prized for its collagen-rich, gelatinous broth that is considered both nourishing and restorative.

Best protein: Beef or goat trotters.

How to use it: Paya requires patience. Cook the trotters with the Shan Paya mix on very low heat for 4 to 6 hours until the broth turns thick and silky. The collagen from the trotters gives the soup its body.

Pairs with: Naan for dipping, with sliced ginger and fried onion garnish.

Shan Mixes for Biryani and Rice Dishes: Layered, Aromatic, Celebratory

Biryani is where Shan really shines. Each biryani mix is formulated for a different regional style, and the differences are more significant than most people realise. If you have been using the same biryani mix for years, try a different regional variety and see how it changes the dish.

For a full biryani method guide with step-by-step layering instructions, see our Ultimate Biryani Guide.

Bombay Biryani

What it is: Shan's most popular biryani mix and likely the best-selling Shan product overall. Bombay Biryani is bold, spicy, and richly coloured. The mix includes dried plums (aloo bukhara) and potatoes as traditional additions that set Bombay-style biryani apart.

Best protein: Chicken or mutton.

How to use it: Follow the box instructions closely for this one. The mix is well-calibrated. Add fried potatoes and dried plums between the meat and rice layers for the authentic Bombay Biryani experience. Par-boil your rice to 70% before layering.

Spice level: Medium to hot. This is not a mild biryani.

Tip: This mix is excellent for large gatherings because it produces consistent results at scale. We sell more Bombay Biryani mix than any other Shan product at Hills Harvest.

Sindhi Biryani

What it is: Hotter and more intensely spiced than Bombay Biryani. Sindhi Biryani is characterised by its generous use of green chillies, fresh mint, and a tomato-heavy masala. The colour tends to be deeper red.

Best protein: Mutton or beef.

How to use it: Use more fresh ingredients alongside the mix: extra green chillies, chopped tomatoes, fresh mint, and yoghurt. Sindhi Biryani benefits from a longer dum (steaming) time than Bombay Biryani.

Spice level: Hot. If you find Bombay Biryani too mild, Sindhi is your next step.

Malay Chicken Biryani

What it is: A milder, aromatic biryani with Southeast Asian influence. The spice profile leans toward star anise, cinnamon, and nigella rather than chilli heat, making this a good entry point for families with mixed spice preferences.

Best protein: Chicken only (the mix is formulated specifically for chicken).

How to use it: The aromatic, gentler spicing means this biryani pairs well with a spicy side dish like a green chutney or a fiery pickle.

Spice level: Mild to medium.

Pilau Biryani

What it is: A Delhi-style pilau where rice and meat cook together in a measured amount of water (unlike layered biryani, where they cook separately and then steam together). Pilau is simpler to make and has a subtler spice profile.

Best protein: Chicken or mutton.

How to use it: Because the rice and meat cook together, you need to measure your water carefully. Follow the box instructions for the water ratio. The result is a one-pot dish that is easier than biryani but still aromatic and satisfying.

Spice level: Mild.

Tip: Pilau is a great weeknight alternative to biryani. It takes about half the time and requires no layering.

Yakhni Pilau

What it is: A Punjabi-style pilau cooked in yakhni (bone broth). The rice absorbs the broth during cooking, which gives it a depth of flavour that water-based pilau cannot match.

Best protein: Chicken or mutton (bone-in is essential since the bones make the broth).

How to use it: First make a broth by simmering bone-in meat with whole spices. Strain the broth, then cook the rice in it with the Shan Yakhni Pilau mix. The result is aromatic, buttery rice with tender meat.

Spice level: Mild. Warming rather than hot.

Shan Mixes for Chicken: Weeknight Dinners and Special Occasions

These mixes are specifically designed for chicken dishes, from quick weeknight dinners to restaurant-style showstoppers.

Chicken Handi

What it is: A rich, creamy tomato-based chicken curry traditionally cooked in a handi (deep pot). Shan's Chicken Handi mix produces a smooth, restaurant-style gravy that is slightly sweet from tomato and enriched with cream.

Best protein: Chicken (boneless thigh or breast, cut into cubes).

How to use it: Marinate chicken cubes in yoghurt mixed with the Shan Chicken Handi mix for 30 minutes. Stir-fry the marinated chicken, then add pureed tomato and onion paste. Finish with butter and cream.

Pairs with: Naan, garlic naan, or plain basmati rice.

Tip: This is one of the easiest Shan mixes to cook with. Total cooking time is about 25 minutes, making it a solid weeknight option. Order your halal chicken from Hills Harvest and prep everything the night before for an even faster dinner.

Chicken Tikka

What it is: A dry, smoky, yoghurt-marinated grilled chicken. Shan's Chicken Tikka mix contains paprika, cumin, and warming spices designed for high-heat cooking (oven, grill, or barbecue).

Best protein: Chicken (boneless thigh pieces, not breast, as thigh holds moisture better on the grill).

How to use it: Mix the spice blend with yoghurt and a splash of oil, coat the chicken pieces, and marinate for at least 2 hours (overnight is better). Grill, bake at 200C, or cook in a very hot pan.

Pairs with: Green chutney, sliced onion, lemon wedges, and naan. Also great in wraps and rolls.

Tandoori Masala

What it is: Similar to Chicken Tikka but designed for larger, bone-in pieces. Tandoori masala has a more pronounced smoky, earthy profile.

Best protein: Chicken (whole legs or quarters, bone-in).

How to use it: Mix with lemon juice, yoghurt, and oil. Score the chicken deeply so the marinade penetrates. Marinate for at least 3 hours. Bake in a preheated oven at 180C for 25 to 30 minutes, or barbecue over medium coals.

Pairs with: Raita, salad, and naan. Tandoori chicken is also the base for making butter chicken (cook the tandoori chicken first, then simmer it in a butter chicken sauce).

Butter Chicken

What it is: A mild, creamy, tomato-based sauce mix designed for making butter chicken (murgh makhani). This is one of the most popular Indian restaurant dishes globally, and Shan's version produces a very close approximation of restaurant-quality butter chicken at home.

Best protein: Chicken (pre-grilled or pan-fried chicken pieces work best; tandoori chicken is traditional).

How to use it: Cook the chicken first (grill, pan-fry, or bake). Separately, make the butter chicken gravy using the mix with tomatoes, cream, and butter. Add the cooked chicken to the sauce and simmer gently. Do not boil aggressively or the cream will split.

Spice level: Very mild. This is a family-friendly dish that even children who avoid spicy food usually enjoy.

Shan Mixes for Kebabs and Grilling: BBQ Season Essentials

Kebab mixes are a category where Shan genuinely saves you significant time. Making kebab spice blends from scratch requires grinding and balancing many ingredients. The Shan mixes nail the flavour profile and let you focus on technique.

Seekh Kabab

What it is: Spiced minced meat moulded onto skewers and grilled. Seekh kabab is a staple at South Asian barbecues and a popular street food.

Best protein: Beef or lamb mince (not too lean; you need some fat for juiciness, aim for 80/20).

How to use it: Mix the Shan Seekh Kabab blend into your mince along with finely chopped onion, green chillies, and fresh coriander. Knead the mixture well (this develops the proteins that help the meat stick to the skewer). Mould onto flat metal skewers and grill over coals or under a hot oven grill.

Tip: Wet your hands before shaping the kebabs to prevent sticking. If the mixture is too soft to hold on the skewer, refrigerate it for 30 minutes before moulding.

Shami Kabab

What it is: A smooth, pan-fried meat and lentil patty. Shami kabab has a distinctive velvety texture because the meat and lentils are boiled together until very soft, then ground into a paste before shaping.

Best protein: Beef or lamb mince, cooked with chana dal (split chickpeas).

How to use it: Cook the mince with lentils, onion, and the Shan Shami Kabab mix in water until everything is very soft and the water has evaporated. Grind the mixture in a food processor until smooth. Shape into flat patties, dip in beaten egg, and shallow-fry until golden.

Pairs with: Green chutney, sliced onion, and a squeeze of lemon. Shami kabab also makes an excellent filling for paratha rolls.

Tip: Shami kabab freezes beautifully. Make a large batch and freeze uncooked patties between sheets of baking paper. Fry from frozen, adding 2 extra minutes per side.

Chapli Kabab

What it is: A Pashtun-style flat meat patty, heavily spiced with cumin, pomegranate seeds, and coriander. Chapli kabab has a coarser texture than shami kabab and is fried rather than grilled.

Best protein: Beef mince (traditional) or a mix of beef and lamb mince. Ask for coarsely ground mince if possible.

How to use it: Mix the mince with the Shan Chapli Kabab blend and let it rest for 30 minutes. For an authentic texture, add finely diced tomato and onion directly into the mince (do not blend them). Shape into flat, palm-sized patties and shallow-fry in oil.

Tip: For richer flavour, add 100 to 200g of beef bone marrow to the mince mixture. Some cooks also add a tablespoon of cornflour to help bind the patties.

Boti Kabab (Tikka)

What it is: Large cubes of marinated meat, grilled on skewers. Boti kabab uses bone-in or boneless chunks rather than mince, producing a charred, smoky result.

Best protein: Lamb or beef (cut into 3 to 4 cm cubes). Leg or shoulder cuts work well.

How to use it: Mix the Shan Tikka/Boti Kabab blend with water, garlic, and oil. Coat the meat cubes and marinate for 3 to 4 hours (overnight for best results). Thread onto skewers and grill over coals or bake at 220C for 15 to 20 minutes.

Pairs with: Naan, green chutney, and sliced onion rings soaked in vinegar.

Shan Mixes for Lentils and Vegetables

These mixes prove that Shan is not just for meat dishes. They are especially useful for vegetarians or for adding variety to your weekly meal rotation.

Dal Masala

What it is: A spice blend for lentil curry (dal). Shan's Dal Masala works with any type of lentil: masoor (red lentil), moong (yellow lentil), chana dal, or toor dal.

Best with: Red lentils for a quick dal (cooks in 20 minutes), or chana dal for a thicker, heartier version.

How to use it: Cook your lentils until soft, then prepare a tarka (tempering) by frying cumin seeds, garlic, dried red chillies, and the Shan Dal Masala in hot oil or ghee. Pour the tarka over the cooked dal and stir through.

Tip: Dal is an everyday dish in most South Asian households. It is affordable, nutritious, and quick. Having a box of Shan Dal Masala on hand means you can make a proper dal in under 30 minutes.

Chana Masala

What it is: A Punjabi-style chickpea curry with a tangy, tomato-based gravy. Chana masala has a distinctive sour note from dried mango powder (amchur) or pomegranate powder.

Best with: Dried chickpeas (soaked overnight and boiled) or tinned chickpeas for a quick version.

How to use it: Fry onions, add the Shan Chana Masala with chopped tomatoes, and cook until the oil separates. Add boiled chickpeas and simmer for 15 to 20 minutes. The chickpeas should absorb the masala flavour without falling apart.

Pairs with: Bhature (fried bread), puri, or plain rice. Chana masala also works as a side dish alongside a meat curry.

Haleem Masala

What it is: A spice mix for haleem, a thick, porridge-like dish made from slow-cooked meat, lentils, and wheat. Haleem is a traditional Ramadan dish and is considered both nourishing and filling.

Best protein: Beef or chicken, cooked with a mix of lentils and cracked wheat.

How to use it: This is another slow-cooked dish. Combine the meat, lentils, wheat, and Shan Haleem mix with plenty of water and cook on low heat for 4 to 6 hours (beef) or 3 to 4 hours (chicken). The mixture should break down into a thick, smooth consistency. Mash or blend partially for the traditional texture.

Pairs with: Naan, garnished with fried onions, sliced ginger, green chillies, fresh coriander, and a squeeze of lemon.

Quick Reference Table: Which Shan Mix for What

Use this table to find the right Shan mix for your meal. All of these mixes are available in our spices collection.

Tips for Getting the Most Out of Shan Mixes

1. You Do Not Always Need the Whole Packet

This is the most common mistake people make. The packet instructions often call for the entire contents, but depending on the quantity of meat you are cooking and your personal preference, you may only need half to two-thirds of the packet. Start with less, taste as you cook, and add more if needed. You can always add spice, but you cannot take it away.

2. Adjust the Heat to Your Preference

If a Shan mix is too spicy for your household, reduce the amount of mix used and add a tablespoon of yoghurt or cream to mellow the heat. If you want more heat, add fresh green chillies or a pinch of extra red chilli powder alongside the mix.

3. Always Add Fresh Aromatics

Shan mixes provide the dried spice base, but the best results come from adding fresh ingredients: ginger, garlic, green chillies, onions, tomatoes, coriander leaves, and mint. These fresh elements lift the dish from "packet mix" to "home-cooked" quality. Never skip the fresh onions and tomatoes called for in the recipe.

4. Toast the Mix Briefly Before Adding Liquid

For curry mixes, stir-fry the Shan mix in hot oil for 30 to 60 seconds before adding meat or water. This blooms the spices and develops deeper flavour. Do not burn it, though. If the mix starts to darken too quickly, add a splash of water immediately.

5. Combine with Homemade Masala for Advanced Cooking

Experienced cooks sometimes use a Shan mix as a base and layer their own whole spices on top. For example, start your biryani with whole green and black cardamom, cinnamon, bay leaves, and cloves in hot oil, then add the Shan Biryani mix. The whole spices add aroma while the mix provides the balanced ground spice base.

6. Store Opened Packets Properly

Once opened, transfer any unused mix to an airtight container or seal the packet tightly with a clip. Shan mixes lose potency when exposed to air and moisture. Stored properly, an opened packet stays good for 2 to 3 months.

7. Match the Mix to the Right Cooking Vessel

Karahi mix is designed for a wok. Handi mix is designed for a deep pot. Tandoori is designed for an oven or grill. Using the right vessel makes a difference because each cooking method affects how the spices develop.

Frequently Asked Questions

Which Shan mix is best for biryani?

Shan Bombay Biryani is the most popular and versatile choice. It works with chicken, mutton, and beef, and produces a richly spiced, aromatic biryani. For a hotter version, use Sindhi Biryani. For a milder, family-friendly version, use Malay Chicken Biryani or Pilau Biryani.

Can I use Shan mixes if I am a beginner cook?

Yes. Shan mixes are specifically designed for home cooks of all skill levels. Each box includes a step-by-step recipe on the back panel. The mixes take the guesswork out of spice blending, so you can focus on learning the cooking techniques. Chicken Handi, Butter Chicken, and Pilau Biryani are the easiest mixes to start with.

Are Shan spice mixes halal?

Yes. Shan Foods is a Pakistani company and all their products are halal certified. The mixes contain only spices, herbs, salt, and natural flavour enhancers. There are no animal-derived ingredients in the spice mixes themselves.

How much Shan mix should I use per kilo of meat?

Most Shan packets (50g to 60g) are designed for approximately 1kg of meat. However, this can produce a very intensely spiced dish. Many experienced cooks use half to two-thirds of the packet per kilo and adjust to taste. Start with less if you are unsure.

Can I combine two different Shan mixes?

Yes, but do it carefully. Some combinations work well: using a small amount of Tandoori mix in your Biryani marinade, or adding a teaspoon of Nihari mix to a regular beef curry for depth. Avoid combining two strong mixes at full strength, as the dish will be over-spiced and the individual flavour profiles will be lost.

What is the difference between Shan Korma and Shan Qorma?

Korma (also listed as White Korma by Shan) is a milder, creamier mix suited for chicken or vegetables. Qorma is a more traditional Pakistani-style mix with a stronger spice profile, designed primarily for mutton or goat. Korma is the milder option; Qorma is the heartier one.

Do Shan mixes contain MSG or artificial preservatives?

Shan Foods states that their recipe mixes contain no artificial colours or preservatives. Some mixes contain maltodextrin and hydrolysed soy protein as flavour enhancers, but no added MSG. Always check the ingredient list on the specific packet if you have dietary concerns.

Where can I buy Shan spice mixes in western Sydney?

Hills Harvest stocks over 40 Shan spice mixes and delivers across the Hills Shire, Blacktown, Parramatta, and Hawkesbury areas. We deliver Monday, Tuesday, and Wednesday, with same-day delivery when you order before 9:00 AM. Delivery is free on orders over $30. Browse our full spice range online.

Get Your Shan Mixes Delivered

Hills Harvest stocks the full Shan range alongside halal meats, pre-made masala pastes, pickles, rice, lentils, and pantry staples. Order everything you need for your next cook in one shop and have it delivered to your door in western Sydney.

Delivery days: Monday, Tuesday, Wednesday

Order before: 9:00 AM for same-day delivery (12:00 PM to 10:00 PM)

Free delivery: On orders over $30

Delivery areas: Hills Shire, Blacktown, Parramatta, Hawkesbury