Bombay Biryani Masala Export


“Salt, Red Chilli, Coriander, Turmeric, Ginger,
Garlic, Big Cardamom, Caraway, Black Pepper, Paprika, Cinnamon, Mango Powder, Green Cardamom, Acid (Citric Acid), Clove, Cumin, Mustard, Bay Leaves, Artificial Biryani Flavoring, Anti Caking Agent
(Silicon Dioxide), Artificial Saffron Flavoring”

Serving Suggestion

“Serve with salad and raita.
Serving for 5 – 6 people. (1 packet 60g)”

Preparation Time

3 hours.

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 MehranBombay
    Biryani Masala, fry furtherfor 5 – 7 minutes, thenadd1 – 2 cups of
    water. Cover andcook on low heat until meatbecomes tender.
    (For beef/mutton add 3 – 4 cups of water).Nowcook on high heat
    until oil separates. Add green chillies and keep aside.
  3. In a separate pan add 8 – 9 glasses of water, 2 – 21/2 tbsp ofsalt and
    boil. Then add soaked Mehran Basmati Rice, whenmore than half
    rice is cooked remove from heat and strainwater.
  4. Now spread prepared masala, green coriander and mintleaves on
    rice in two layers and on top spread the brownonionand lemon
    juice. Cover and cook on high heat for3 minutes,then lower the
    heat and cook for 15 minutes.When rice is donemix 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

Recipe Video


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