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Biryani is thought to have been first cooked in the royal kitchens of Mughal Emperors. It’s a popular dish in India and also a key element of the South Asian cuisine. From Hyderabad to Kashmir and from Kolkata to Lucknow, Biryani stands out as a local favorite in varied preparations.
No Need To Add:
Seasoned Rice with meat or veggies
Net wt. 30G e 1.06 oz, Cooking time 35 minutes, Serves 5
To 250g mutton/chicken pieces rub 30g Nimkish Biryani Masala, 2 tbsp oil and 4 tbsp plain curd. Mix well and keep aside for 15 minutes.
For Vegetable Biryani - To 250g vegetables (of choice), add 30g Nimkish Biryani Masala, 2 tbsp oil and 4 tbsp plain curd and mix well. Heat 3 tbsp oil on medium heat in kadai/saucepan and sauté the mixture for 2-3 minutes. Add 1 cup rice (250g), 2 cups of water (600ml), cover the lid and leave on low heat until the rice is cooked. Add Nimkish Raita Masala to plain curd and serve with Biryani.
|Ingredients - Salt, Spices & Condiments, Dehydrated Vegetables (Onion, Garlic), Tomato Powder, Citric Acid, Brown Sugar, Sesame Seed, Cashew, Watermelon Seed, Poppy Seed, Coconut, Silicon Dioxide|