Experience the rich and aromatic flavors of our 100-year-old traditional Biriyani Masala. Handcrafted with a secret blend of spices, this authentic masala is the perfect addition to your homemade biriyani. Made with the finest ingredients sourced from local farmers, our masala is guaranteed to add an indulgent and mouthwatering taste to your dish. Whether you're cooking for a special occasion or simply craving a taste of home, our Biriyani Masala is sure to impress even the most discerning palates. Elevate your biriyani to the next level with our time-tested, flavorful masala.
Cooking Instructions:
To create a flavorful and aromatic biryani dish using Swasdi Biryani Masala, follow these cooking instructions:
Ingredients:
- 500g chicken, mutton, or vegetables (your choice)
- 2 cups basmati rice, soaked for 30 minutes
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 1/4 cup yogurt
- 2 tablespoons ginger-garlic paste
- 2 tablespoons Swasdi Biryani Masala
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 4 cups water or chicken/mutton broth
- Salt to taste
- Ghee or oil
- Saffron strands soaked in warm milk (optional)
- Fried onions for garnish (optional)
- Cashews and raisins for garnish (optional)
Instructions:
1. **Marinating the Meat or Vegetables:**
   - In a bowl, mix the meat or vegetables with yogurt, ginger-garlic paste, Swasdi Biryani Masala, chopped mint leaves, chopped coriander leaves, and salt. Let it marinate for at least 30 minutes or overnight in the refrigerator for best results.
2. **Cooking the Rice:**
   - In a large pot, bring water or broth to a boil. Add salt to taste.
   - Drain the soaked rice and add it to the boiling water. Cook the rice until it is 70-80% cooked (parboiled). Drain the rice and set it aside.
3. **Preparing the Biryani Base:**
   - Heat ghee or oil in a large heavy-bottomed pot or pressure cooker.
   - Add sliced onions and sauté until they turn golden brown.
   - Add chopped tomatoes and cook until they become soft and pulpy.
   - Add the marinated meat or vegetables to the pot and cook for a few minutes until they are partially cooked and the spices are fragrant.
4. **Layering the Biryani:**
   - Spread a layer of partially cooked rice over the meat or vegetable mixture.
   - If using saffron, drizzle the saffron-infused milk over the rice for added flavor and color.
   - Repeat the layers until all the rice and meat or vegetables are used up. Ensure that the top layer is rice.
5. **Cooking the Biryani:**
   - Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, or until the rice and meat or vegetables are fully cooked and tender.
   - If using a pressure cooker, cook for about 1-2 whistles on low heat.
6. **Final Touches and Serving:**
   - Once the biryani is cooked, let it rest for a few minutes before serving.
   - Garnish with fried onions, cashews, and raisins if desired.
   - Serve hot with raita, salad, or your favorite biryani accompaniments.
By following these cooking instructions, you can prepare a delicious and aromatic biryani dish using Swasdi Biryani Masala. Adjust the spice level according to your preference and enjoy the rich flavors of this classic Indian dish!