Fish Biryani Masala


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

Serving Suggestion

Serve with salad and raita. Serving for 6 – 7 people. (1 packet 50g)

Preparation Time

1 hour

Steps of cooking

  1. Marinate the sh with 2 tbsp lemon juice, 1 tsp Mehran Ginger & Garlic Paste and 1 tbsp Mehran Fish Biryani Masala for 30 minutes
  2. Heat oil, fry onions until they become golden. Take out halfonion with half cup of oil and keep aside.
  3. In the remaining oil and onion add Mehran Ginger & GarlicPaste, Mehran Fish Biryani Masala, tomatoes andfry for veminutes, then add yogurt. Cook until gravybecomes thick thenadd marinated sh and cook for 6 – 7minutes. Addgreen chilli and remove.
  4. In a big pan add 1 tbsp oil, fry soya leaf for a minute then add9 – 10 glasses of water with 2 tbsp full salt, boil till more than half rice is cooked, remove fromheat and strain water.
  5. Now spread prepared masala on rice in two layers and on top
    spread the fried onion, remaining lemon juice and freshcoriander. Cover and cook on high heat for 3 minutes thenlower 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

Nutritional Information

Typical Values Per 100g
Energy 1308 kJ (313 kcal)
Fat 8.0g
of which saturates 0.0g
Carbohydrates 43.0g
of which sugars 1.0g
Protein 9.0g
Salt 35.0g


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