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

Product Information

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

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.Add tomato paste & leftover marinade. Cook it until tomato paste starts to leave oil from the sides. (image 13 & 14)

Store biryani in small portions & take out the quantity that you are ready to consume. Reheat only that portion. 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. Layer the bottom of your Biriyani dish with half of the lamb and gravy. Top the lamb with half of the cooked rice. Distribute the rice evenly to form a loose flat covering over the lamb, next, drizzle over half of the saffron and milk mixture, half of the fried onions, half of the sliced chillies and half of the coriander and mint leaves. Repeat all 3 layers again so that the top is garnished with the fried onions, sliced chillies, mint and coriander leaves.

Add the turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, salt & biryani masala powder. Cook for 2-3 minutes. (image 15 & 16) 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. Turn off the heat and leave the chana masala to cool slightly, then roughly chop the remaining coriander leaves, scatter on top and serve.