biryani Masala

Biryani Masala

Ingredients

Himalayan Pink Salt, Red Chilli, plum, Turmeric, Coriander, Mango Powder, Cinnamon, Clove, Cumin, Fennel, Black Pepper, Big Cardamom, Green Cardamom, Garlic, Ginger, Citric Acid (E-330), Biryani Flavor, Silicon Dioxide (E-551) as an anticaking agent.

  • Beef/Mutton/Chicken 750g – 1Kg
  • Tomato (medium) (coarsely chopped) 3 pcs / 250g
  • Coriander Leaves (Chopped) 2 tbsp
  • Yogurt (whipped) 1 Cup / 200g
  • Tavaazo Biryani Masala 1 Packet – 50gm
  • Basmati Rice (soaked for 30 minutes) 600-750g
  • Potato (medium) (peeled & cut in halves) 3 pcs / 200g
  • Ginger Paste 1 tbsp
  • Oil/Ghee 1 Cup / 200ml
  • Onion (medium) (sliced) 3 pcs / 225g
  • Mint Leaves (Chopped) 2 tbsp
  • Garlic Paste 1½ tbsp
  1. Heat the oil or ghee; fry the onions until golden; set aside 1-2 tablespoons of the fried onions.
  2. Fry the tomatoes in the same oil or ghee until they are soft and the oil separates.
  3. Add meat, ginger, and garlic paste; fry for 1-2 minutes. Then add yogurt, potatoes, and Tavaazo Biryani Masala; fry further for 5-7 minutes. Then add 1-2 cups of water. Cook on low flame, covered, until meat is tender (add 3-4 cups water for beef or mutton).
  4. Now, on a high flame, cook till the oil separates.
  5. In a separate pan, bring 10–11 cups of water to a boil with 2–2½ tablespoons of salt, then add the soaked rice. When the rice is more than halfway cooked, remove it from the heat and strain the water.
  6. Now spread the prepared masala on the rice in two layers, and on top, spread the fried onion, fresh mint, fresh coriander, and desired color. Cover and cook on high flame for 3 minutes, then lower the heat and cook for 15 minutes, mixing well.
  7. Serve with salad and raita.
  8. Mix 3-4 drops of kewra with 1 tbsp of water and sprinkle on the Biryani to enhance the aroma of the Biryani.