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

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Meanwhile, heat the milk to 60°C. Sprinkle in your saffron and 2 tbsp almond meal. Stir to combine and set aside. In another large pot, bring 3 litres of water to the boil and add your soaked rice. Drain the water once the rice is 60% cooked. 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. Ghee/clarified butter –Ghee makes the biryani rice moist & aromatic. It enhances the flavor of biryani.

Using a long-handled wooden spoon, push the handle into the middle of the rice and pour in half of the saffron milk. Add the rest of the milk to the edges of the pot. Spread another tbsp ghee over the top and drizzle over your food colouring. Soaking the rice – Rinse basmati rice with water 3-4 times until the cloudiness of water is gone. Soak basmati rice in water for 30 minutes.

An Authentic Spice Mixes of India

In a separate large deep pan, add 750ml boiling water, salt and drained rice. Boil until the rice is more than half cooked. 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. Making saffron milk (optional)– Soak a pinch of saffron in ¼ cup of warm milk & set it aside for 15 minutes.

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.Finally sprinkle mint & coriander leaves, fried onions, biryani masala powder, saffron milk & 2 tsp ghee/clarified butter. (image 24) Add the turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, salt & biryani masala powder. Cook for 2-3 minutes. (image 15 & 16)

When the cumin seeds have sizzled, add in the rinsed Basmati rice and top with the boiling water. Simmer the rice on medium to high heat for 8 minutes. The rice must be 75% cooked and still retaining a little bit. Drain the rice in a colander and very gently rinse under cold water to prevent the rice from cooking any further. Using the same oil, add the bay leaf, ginger, garlic, onion and tomatoes. Sauté until they’re slightly dry and fragrant. Add your Rajah Biryani Masala, cayenne pepper and nutmeg powder. Stir to mix and add a little water if it’s too dry. In a heavy pot, add the ghee and butter. Once hot, add the sultanas and the cashews. Fry until brown and set aside. Basmati rice –Use long-grain-aged basmati rice to make biryani. Aged basmati rice does not become soggy easily when dum cooked. They can hold their shape. Basmati rice has its own flavors& when cooked its long grains look beautiful in the dish. You can substitute it with any aged rice.

Return half the rice to the saucepan, spread half the cooked meat and curry over the rice, and then repeat. When ready to consume, take it out in a microwave-safe bowl/plate. Sprinkle some water over it & reheat it in the microwave. Fried onions or birista –You can easily make it at home. Just deep fry the onion slices in hot oil until golden. Remove & drain it on a kitchen towel. Or use store-bought birista.