It is used to make Vegetable Biryani. It can also be used to make Chicken Biryani.
No MSG, No artificial flavours, colours and preservatives
- Onion Powder, \
- Cashew Nuts
- Sesame Seeds
- Melon Seeds
- Milk Solids
- Edible Common Salt
- Garlic Powder
- Chilli Powder
- Dry Mint Leaves
- Ginger Powder
- Various Spices and
- Refined Vegetable Oil
|Carbohydrate g / 100g
|Energy Kcal / 100g
|Fat g / 100g
|Protein g / 100g
|Total Sugar g / 100
Biryani Mix 100 gms (8 flat tablespoons = for 8 persons)
Curd 1 cup,
Tomato puree 100 gms,
Boiled mixed vegetables – 2 cups,
Rice – 3 cups,
Chopped green chillies – 4,
Fried onions and cashews for garnish,
Saffron soaked in milk – 5 tsp,
Oil 3 tablespoons (tbsp), Ghee 5 tbsp.
Note: if using it for less than 8 persons then other ingredients should be reduced proportionately
Parboil rice by adding salt and keep aside.
Mix the Biryani masala in curd and keep aside. Heat oil and ghee in a pan and add green chillies, mint leaves and tomato puree and cook for a few minutes till the oil separates.
Add the Biryani masala mix and cook till the oil separates. Add boiled vegetables and mix well. Take a microwave safe bowl or vessel and grease the bottom with ghee and add a layer of rice and sprinkle mint leaves.
Add a layer of vegetables and again repeat with rice and vegetables. Top the last layer of rice with fried onions, cashews, mint leaves and saffron soaked in milk. Cover and cook for 10 to 12 minutes. If you are using vessel, cover with aluminum foil and place on a thick bottomed tawa and cook on a slow flame for 10 to 15 mins. Serve hot with raita and papad.
Note: Marinate chicken (700 gm. Breast Pieces) using salt, turmeric, ginger-garlic paste, chilli powder, garam masala, rest for 15 mins and then cook in oil on medium flame for 15 mins and then add to the above gravy mixture instead of vegetables/paneer for Chicken Biryani.