Salt, Red Chilli, Cumin, Garlic, Ginger, Big Cardamom, Cinnamon, Bay Leaves, Mace, Dehydrated Mango, Turmeric, Fennel, Plum, Silicon Dioxide, Biryani Flavor
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Recipe & Quantity
Steps of Cooking
500-600g (small pieces with bones)
Mehran Basmati Rice
500-600g (washed and soaked for 30minutes)
3 / 250g (coarsely chopped)
3/ 225g (sliced)
3/ 200g (peeled & cut in halves)
1 table spoon / 20g
1/ 1/2 table spoon /30 g
1 cup /200g
1 cup / 175g
Mehran Biryani Masala
1) Heat oil/ ghee, fry onions till they turn golden. Take out 1-2 table spoon fried onions and keep aside.
2) In the same oil/ghee, add tomatoes and fry till tomatoes become soft and oil separates. Add meat, ginger and garlic paste, fry for 1-2 minutes. Then add yogurt, potatoes and Mehran Biryani Masala, fry further for 5-7 minutes. Then add 1-2 cups of water
3) In a separate pan add 8-9 glasses of water, add 2 to 2/1/2 table spoon of salt and boil, then add soaked rice. When rice is cooked more than half remove from heat and strain water.
4) Now spread prepared masala on rice in two layers and on top spread the brown onion and desired color. Cover and cook on high heat for 3 minutes then lower the heat and cook for 15 minutes. When rice is done, mix and serve.
Serve with Raita and Fresh salad.
Serve for 5-6 persons.
50 min for chicken, 1 1/2 -2 hrs for Beef / Mutton.
Serving Per Container
Calories from Fat
Percent Daily values are based on a 2000 Calorie Diet.