Bombay Biryani Masala

Description

Spices n’ More Bombay Biryani Masala is a premium blend of select spices, including cardamom, cinnamon, cloves, black pepper, and a touch of nutmeg. Carefully crafted without oil extraction, each spice is preserved in its purest form to ensure intense flavor and aroma in every bite. This masala is free from artificial preservatives, fillers, or colors, making it a wholesome, high-quality addition to your spice rack.

Whether you’re preparing an elaborate family meal or a quick weeknight biryani, Spices n’ More Bombay Biryani Masala provides the authentic taste of Mumbai’s beloved biryani, helping you create unforgettable meals every time.

Key Features:

• Authentic Bombay-style biryani masala for flavorful, aromatic biryanis
• Non-oil-extracted spices for enhanced freshness and taste
• No artificial preservatives, fillers, or colors
• Suitable for both meat and vegetarian biryani

Recipe: Classic Bombay Biryani with Spices n’ More Bombay Biryani Masala

Ingredients:

• 500g basmati rice, rinsed and soaked
• 500g chicken or mutton pieces
• 3tablespoons Spices n’ More Bombay Biryani Masala
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 1 cup yogurt
• 3 tablespoons ginger-garlic paste
• 3 tablespoons oil or ghee
• Fresh coriander and mint leaves for garnish
• Salt to taste

Instructions:

1. Marinate the Meat:
   • In a bowl, combine the chicken or mutton with yogurt, 1 tablespoon of Spices n’ More Bombay Biryani Masala, ginger-garlic paste, and salt. Let it marinate for at least 1 hour.
2. Cook the Rice:
   • Boil the soaked rice in salted water until it’s about 70% cooked. Drain and set aside.
3. Prepare the Biryani Base:
   • Heat oil or ghee in a large pot and add the sliced onions. Fry until golden brown, then set aside a portion for garnish.
   • Add tomatoes to the pot and cook until they soften. Stir in the remaining Spices n’ More Bombay Biryani Masala.
4. Cook the Meat:
   • Add the marinated meat to the pot and cook on medium heat until it’s tender. If needed, add a little water to prevent sticking.
5. Layer and Steam:
   • Once the meat is cooked, layer the partially cooked rice over the meat mixture. Garnish with fried onions, fresh coriander, and mint leaves.
   • Cover the pot with a tight-fitting lid and cook on low heat (dum) for 15-20 minutes until the rice is fully cooked and the flavors meld.
6. Serve:
   • Serve hot with raita, salad, or a side of your choice.

Cooking Tip

For a truly fragrant biryani, add a few saffron strands soaked in warm milk over the top layer before covering the pot for steaming. This adds a lovely aroma and vibrant color to the dish.

Storage

Store Spices n’ More Bombay Biryani Masala in an airtight container in a cool, dry place, away from direct sunlight to preserve its freshness and potency. Proper storage can extend the masala’s shelf life for up to 12 months.