"Transform your rice dishes with our Biryani Masala, a royal blend of spices including cloves, cinnamon, cardamom, and more. This masala imparts a unique aroma and flavor, turning your biryani into a majestic feast. Suitable for all types of biryani, our spice mix ensures a perfect balance of flavors every time."

Ready-Made Foods Using Biryani Masala

1. Chicken Biryani
2. Vegetable Biryani
3. Lamb Biryani
4. Egg Biryani
5. Paneer Biryani
6. Fish Biryani
7. Shrimp Biryani
8. Mushroom Biryani
9. Biryani Flavored Rice Pilaf
10. Biryani Masala Fried Rice

Detailed Recipes

Chicken Biryani

Ingredients:

• 500g chicken, cut into pieces
• 2 cups Basmati rice, soaked for 30 minutes
• 3-4 tbsp Biryani Masala
• 1 cup fried onions
• 1 cup plain yogurt
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint, chopped
• 4 cups water
• 4 tbsp oil or ghee
• Salt to taste
• Saffron strands soaked in 1/4 cup warm milk (optional)

Instructions:

1. Marinate Chicken: In a bowl, mix chicken with Biryani Masala, half of the fried onions, yogurt, tomatoes, ginger-garlic paste, half of the cilantro and mint, and salt. Let it marinate for at least 1 hour.
2. Cook Rice: In a large pot, bring water to a boil. Add the soaked and drained rice. Cook until the rice is 70% done. Drain and set aside.
3. Cook Chicken: In a large pot, heat oil or ghee. Add the marinated chicken and cook until the chicken is half done.
4. Layer the Biryani: Spread the partially cooked rice over the chicken. Sprinkle the remaining fried onions, cilantro, mint, and saffron milk.
5. Cook the Biryani: Cover and cook on low heat for about 20-25 minutes until the chicken is fully cooked and the rice is fluffy.
6. Serve: Gently mix before serving. Serve hot with raita or salad.

Vegetable Biryani

Ingredients:

• 2 cups Basmati rice, soaked for 30 minutes
• 3-4 tbsp Biryani Masala
• 1 cup mixed vegetables (carrots, peas, beans, cauliflower), chopped
• 1 large onion, sliced
• 1 large tomato, chopped
• 1 tbsp ginger-garlic paste
• 1/2 cup yogurt
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint, chopped
• 4 cups water
• 4 tbsp oil or ghee
• Salt to taste
• Saffron strands soaked in 1/4 cup warm milk (optional)

Instructions:

1. Prepare Vegetables: In a pan, heat oil or ghee. Add onions and sauté until golden. Add ginger-garlic paste and tomatoes, cook until soft. Add vegetables, Biryani Masala, yogurt, half of the cilantro and mint, and salt. Cook until vegetables are half done.
2. Cook Rice: Cook the soaked and drained rice in a separate pot until it is 70% done. Drain and set aside.
3. Layer the Biryani: In a large pot, layer half of the cooked vegetables, then half of the rice. Repeat the layers. Sprinkle the remaining cilantro, mint, and saffron milk.
4. Cook the Biryani: Cover and cook on a low flame for 20-25 minutes until the vegetables are fully cooked and the rice is fluffy.
5. Serve: Gently mix before serving. Serve hot with raita or salad.