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

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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 large saucepan heat ghee and then fry the onions until golden. If using optional whole spices add and fry for 1 minute. Return half the rice to the saucepan, spread half the cooked meat and curry over the rice, and then repeat.

Kashmiri red chili powder– It is optional to use Kashmiri red chili powder. It gives a bright red color to the gravy and is less spicy. However, you can use any red chili powder that you have in your kitchen pantry.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.

We have a 30-day return policy, which means you have 30 days after receiving your item to request a return. Add tomato paste & leftover marinade. Cook it until tomato paste starts to leave oil from the sides. (image 13 & 14) 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. 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. In a separate large deep pan, add 750ml boiling water, salt and drained rice. Boil until the rice is more than half cooked.

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.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. 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. 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.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. 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. 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.