Rajah Spices Biryani Masala | Rice Biryani Masala | (80g)

Product Information

Whole spices– bay leaf, shahi jeera (caraway seeds), green cardamom, cloves, cinnamon. If you do not have the entire whole spices then add whatever you have on hand. Biryani masala powder– Biryani masala powder balances the flavors & aroma. You can skip the whole spices& use only biryani masala powder. It has all the essential spices that flavor the biryani. Saffron milk (optional)– soak a pinch of saffron soaked in ¼ cup of warm milk. You can substitute it with ¼ cup of plain milk or ¼ cup water in its place. Turn off the heat and leave the chana masala to cool slightly, then roughly chop the remaining coriander leaves, scatter on top and serve.

In a heavy pot, add the ghee and butter. Once hot, add the sultanas and the cashews. Fry until brown and set aside. Store biryani in small portions & take out the quantity that you are ready to consume. Reheat only that portion. Return half the rice to the saucepan, spread half the cooked meat and curry over the rice, and then repeat.Fried onions or birista –You can easily make it at home. Just deep fry the onion slices in hot oil until golden. Remove & drain it on a kitchen towel. Or use store-bought birista. Chana masala is often served with flatbreads such as chapati, or pav buns, poori or rice, and with raita and/or a kachumber salad of chopped onions, cucumber and tomatoes, but it also makes a good vegetarian side dish. 8 Alternatives Next, prepare the dough for the pastry lid. Mix the flour and water together to form a rough dough. Knead the dough out on a floured surface until it is smooth and pliable. Gather the dough into a ball and leave aside until required at the end.

To prepare the Biriyani, the most important stage is to marinate the lamb. In a mixing bowl, combine the natural yoghurt, vegetable oil, lemon juice, salt, red chilli, turmeric, cumin, coriander and Biriyani masala powders. Add the diced lamb to the marinade and coat well. For best results, allow the lamb to marinate overnight, if you do not have time allow at least an hour for the lamb to marinate.Using the same oil, add the bay leaf, ginger, garlic, onion and tomatoes. Sauté until they’re slightly dry and fragrant. Add your Rajah Biryani Masala, cayenne pepper and nutmeg powder. Stir to mix and add a little water if it’s too dry. We have a 30-day return policy, which means you have 30 days after receiving your item to request a return.

Making saffron milk (optional)– Soak a pinch of saffron in ¼ cup of warm milk & set it aside for 15 minutes. When the cumin seeds have sizzled, add in the rinsed Basmati rice and top with the boiling water. Simmer the rice on medium to high heat for 8 minutes. The rice must be 75% cooked and still retaining a little bit. Drain the rice in a colander and very gently rinse under cold water to prevent the rice from cooking any further. Layer the bottom of your Biriyani dish with half of the lamb and gravy. Top the lamb with half of the cooked rice. Distribute the rice evenly to form a loose flat covering over the lamb, next, drizzle over half of the saffron and milk mixture, half of the fried onions, half of the sliced chillies and half of the coriander and mint leaves. Repeat all 3 layers again so that the top is garnished with the fried onions, sliced chillies, mint and coriander leaves. Lemon juice –It adds a tangy flavor to the tikka masala. If the curd that you are using is sour then skip adding lemon juice to the biryani. Add the turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, salt & biryani masala powder. Cook for 2-3 minutes. (image 15 & 16)

Finally sprinkle mint & coriander leaves, fried onions, biryani masala powder, saffron milk & 2 tsp ghee/clarified butter. (image 24) Ghee/clarified butter –Ghee makes the biryani rice moist & aromatic. It enhances the flavor of biryani.

In a separate large deep pan, add 750ml boiling water, salt and drained rice. Boil until the rice is more than half cooked. Meanwhile, heat the milk to 60°C. Sprinkle in your saffron and 2 tbsp almond meal. Stir to combine and set aside.In another large pot, bring 3 litres of water to the boil and add your soaked rice. Drain the water once the rice is 60% cooked.