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

Product Information

Flavoring– ginger garlic paste, coriander powder, cumin powder, garam masala powder, turmeric powder, and salt. Making saffron milk (optional)– Soak a pinch of saffron in ¼ cup of warm milk & set it aside for 15 minutes. Add the turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, salt & biryani masala powder. Cook for 2-3 minutes. (image 15 & 16) In a heavy pot, add the ghee and butter. Once hot, add the sultanas and the cashews. Fry until brown and set aside. The addition of saffron milk is optional. But if you skip it then add an equal amount of milk or water to the biryani.

Using a long-handled wooden spoon, push the handle into the middle of the rice and pour in half of the saffron milk. Add the rest of the milk to the edges of the pot. Spread another tbsp ghee over the top and drizzle over your food colouring. Ghee/clarified butter –Ghee makes the biryani rice moist & aromatic. It enhances the flavor of biryani. Soaking the rice – Rinse basmati rice with water 3-4 times until the cloudiness of water is gone. Soak basmati rice in water for 30 minutes. When ready to consume, take it out in a microwave-safe bowl/plate. Sprinkle some water over it & reheat it in the microwave. Add tomato paste & leftover marinade. Cook it until tomato paste starts to leave oil from the sides. (image 13 & 14)

Biryani Masala Seasoning Spice Mix 80g by Rajah

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 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. We have a 30-day return policy, which means you have 30 days after receiving your item to request a return. 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. Turn off the heat and leave the chana masala to cool slightly, then roughly chop the remaining coriander leaves, scatter on top and serve.

Return half the rice to the saucepan, spread half the cooked meat and curry over the rice, and then repeat. In a separate large deep pan, add 750ml boiling water, salt and drained rice. Boil until the rice is more than half cooked.

Rajah Masala Blends Biryani Masala

Once the spices have sizzled, add in the marinated lamb and fry on medium heat to seal the meat all over. When all the pieces of lamb have browned reduce the flame to a low heat, pour in 1L of boiling water, cover with a lid and allow the lamb to cook for 1.5 -2 hours or until the lamb is soft and tender. Stir the lamb occasionally. To speed up the process, you can also cook the lamb in a pressure cooker. Basmati rice –Use long-grain-aged basmati rice to make biryani. Aged basmati rice does not become soggy easily when dum cooked. They can hold their shape. Basmati rice has its own flavors& when cooked its long grains look beautiful in the dish. You can substitute it with any aged rice. 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. Meanwhile, heat the milk to 60°C. Sprinkle in your saffron and 2 tbsp almond meal. Stir to combine and set aside.