Biryani Masala


“Salt, Red Chilli, Plum, Coriander, Cumin, Turmeric, Ginger, Garlic, Cinnamon, Acid (Citric Acid), Mango Powder, Big Cardamom, Clove, Caraway, Black Pepper, Green Cardamom, Bay Leaves, Arti cial Biryani Flavouring, Arti cial Screw Pine Flavouring, Anti Caking Agent (Silicon Dioxide)”

Serving Suggestion

Serve with salad and raita. Serving for 5 – 6 people. (1 packet 65g)

Preparation Time

50 minutes for chicken, 11/2 – 2 hours for beef/mutton

Steps of cooking

  1. Heat oil/ghee, fry onions until they become golden. Take out 1 – 2 tbsp fried onions and keep aside.
  2. In the same oil/ghee add tomatoes and fry for 8 – 10 minutes until tomatoes become soft and oil separates. Add beef/mutton/chicken, Mehran Ginger & 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. Cover and cook on low heat untilmeat becomes tender (for beef/mutton add 3 – 4 cups of water). Now cook on high heat until oil separates.
  3. In a separate pan add 8 – 9 glasses of water, add 2 – 21/2 tbsp
    of salt and boil then add soaked Mehran Basmati Rice, when more than half rice is cooked, remove from heat andstrain water.
  4. Now spread prepared masala on rice in two layers and on top spread the brown onion, fresh mint and fresh coriander.Cover and cook on high heat for 3 minutes then lower theheat and cook for 15 minutes. When rice is done mix and serve.

Also Available in

Export/Local Items Grammage Packing Size
Export Recipe Mix 130g, 120g, 110g, 100g X48
Export Recipe Mix 65g, 60g, 55g, 50g X48
Local Recipe Mix 130g, 120g, 100g X72
Local Recipe Mix 65g, 60g, 50g X144
Local Recipe Sachet 30g, 25g X144


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