— SUITABLE FOR PURE VEGETARIAN FOOD —
Make real biryani with classic biryani masala powder. If you thought making tasty Biryani was difficult, an onerous task that only accomplished bawarchis and trained chefs could handle; you were right. But now here is a blend that not only makes it easy to prepare many types of biryani but also puts a remarkably tasty one on your table. A great biryani is said to be the food of the royals in the sub-continent. But the historical reality is that it was used as a wholesome, nourishing and nutritional diet for ordinary foot soldiers in earlier times. That it ended up on the royal dining table attests to the fact of the awesome appeal of biryani on all the senses at once.
Cumin Seed, Coriander Seed, Poppy Seed (khus-khus), Sesame Seed, Black Cumin Seed, Fennel Seed, Mustard Seed, Red Chili, Black Salt, Cinnamon, Mace, Nutmeg, Cardamom, Clove, Star Anise, Caraway Seed, Ajwoin Seed, Mint Leaf, Ginger, Turmeric, Cassava-starch, and Cubeb Pepper (kabab chini).
6 tsp for 1 kg of total main ingredient (examples: 750g meat + 250g potato or 1kg chicken). Not to be used in the rice component (see recipe).
12 months from date of packaging
THIS PRODUCT IS PACKED IN PET JARS WITH TIGHT LID: Always store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C.
EASY CHICKEN BIRYANI
1 kg Chicken | large fleshy pieces
1 kg Rice | long grain basmati, washed and drained
Preparing the chicken
Make a marinade paste using:
1 cup Curd (whey drained)
2 Green Chili—or more
3 Tbs Ginger-Garlic paste
2 cup Coriander leaf
1 cup Mint leaf
½ cup Rose water
2 Tbs Ghee
8 tsp classic biryani masala powder
Thoroughly mix the marinade to the chicken pieces. Keep aside for at least 30 minutes.
Heat 1 cup ghee in a karahi; add 400g onion (sliced thin) and sauté till evenly caramel brown*. Drain off ghee and keep aside. In the same hot ghee add 3 small tej patta and fry till light brown. Add the marinated chicken—with all the marinade, 200g tomato (puree), mix well, and cook covered over low heat till the ghee starts to separate. Stir occasionally during this time. Add the fried onion, ¼ cup fresh cream, ¼ tsp nutmeg powder—optional, 1 tsp black pepper powder, and mix well. Raise heat and cook uncovered, stirring frequently for 3 minutes or till the chicken is soft. Turn off heat, check salt, add 2 Tbs lime juice, mix well, and keep aside covered.
Preparing the rice
Make a spice mixture:
12 Black Pepper corns—slightly crushed
3” piece of Cinnamon—broken into pieces
4 Brown Cardamom—pods split
4 Cardamom—pods split
1 Star Anise
½ tsp Mace powder
¼ tsp Nutmeg powder
3 thread Saffron
2 tsp salt
Place the spice into an infusion bag(s). The spices should have infusion space not stuffed in. If required use more bags.
Put 12 cups of water in a suitable vessel, pop in the infusion bag(s) and put to boil. When the water fully boils add the soaked rice and ¼ cup ghee. Mix. Let the rice cook till all the water gets absorbed. Remove and keep aside with open lid. After 5 minutes remove the infusion bag(s).
In separate bowls put little hot milk and dissolve food color (green, red and yellow). Remove little rice and put into each bowl, soak the rice for 5 minutes and pour the contents of the bowls back to the main rice, and give it a mix.
Put ¼ cup ghee in a pan; add 300g of onion (sliced fine) and fry till caramel brown*. Drain and keep aside. Add 50g cashew nut (split half), fry till light brown. Drain oil and keep aside. Keep the pan with remaining ghee aside for the serving.
Put one serving quantity of the chicken with gravy on a plate. Cover that with an equal quantity or more of steaming rice. Pour little of the leftover ghee from the garnish preparation. Garnish the rice with fried onions and cashew. Serve the biryani with papad and raita.
* TIP: Fry the onions in batches of 100g approx. to get even and fast browning
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