Laziza Sindhi Biryani Masala, 130-Gram Boxes (Pack of 6) by Laziza [Foods]

Product Information

Some parts of South Asia include Amchur Powder (dried mango powder) in their Biryani Masala blend for the tang, and others prefer to add Aloo Bukhara (dried prunes). Either way, South Asians love their Biryani. They are very proud of their Biryani heritage and refuse to hear anything negative about it. What is in This Recipe This is my family recipe. I have used 13 main whole spices to create this beautifully fragrant Biryani Masala blend. It can be used as Garam Masala for Curries. Learning about the tastes of spices, experimenting, and understanding exactly which spice to include, which one to exclude, and which one overpowers the other spice is the key to creating the best blend of Biryani Masala.

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Separately boil the Rice in the equivalent amount of 12 glasses of hot Water with 3-4 tbsps of Salt until half tender. Drain the Water thoroughly. Spread the Rice on the Meat Masala (do not mix the Rice and the Meat). Cover and cook on a low flame until the Rice is tender. Garnish with fried Onions and mix well before serving.You will find many different varieties of Biryani in South Asia. That's how versatile Biryani is. The main ingredients of Biryani Masala (spices) are the same. Garam Masala for Tangy Biryani

Biryani is a very famous Rice and Meat dish in South Asia and Masala is a blend of many different whole spices. The spice blend used in Meat Curry for Biryani is a base source to create the magical taste of Biryani. Understanding which spice goes in what quantity for Biryani Spices is a gifted skill.Growing up, I had never seen my Ammi(mother) use boxed Biryani Masala or Garam Masala in India. She would grind her own spices every month without fail. The fragrance from those spices as she roasted them using her old Kadai (wok) is still in my memories. She ground the spices in her ancient-looking spice grinder after dry roasting them. She has been using the same spice grinder for over 30 years, folks. I have yet to find a spice grinder that won't break. Now transfer the Meat Masala to a larger utensil and spread sliced Tomatoes, Green Coriander and Mint Leaves. Cover and cook on a low flame for 8-10 minutes (do not mix or stir). Add 1-2 glasses of Water, cover with the lid and cook on a low flame until the Meat is tender. When the Meat is cooked/tender there should be at least two cups of Gravy. If not then add more Water. Adjust chili powder, turmeric, cumin-coriander, and salt according to your spice tolerance for biryani masala. Dry Roasting Fry sliced Onions until they become golden. Put Meat, Potatoes and stir fry for 8-10 minutes. Now put Laziza Masaledar Biryani Masala (one bag), Green Chillies, Yoghurt and fry for 5-7 minutes.