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Awadhi Biryani Masala

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REGION

  • LUCKNOW
  • AWADH
  • SPICE INDEX

    MADE OF

    BLACK CARDAMOM, GREEN CARDAMOM, CLOVES, JAVITRI, CORIANDER, RED CHILLI, SHAH JEERA, BLACK PEPPER, ROSE PETALS

    BEST WITH

    MIRCH KA SALAN . RAITA .

    NET WEIGHT

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    The robust flavours of the North perfected with generations of khaansamas. This delicately made blend transports you to Lucknow with its flavours and its aroma

     


    Our Recipe

    Awadhi Biryani

    (For serves 2 persons )

    Ingredients
    50 grams Bombay bhel mix
    ¼ onion chopped
    ¼ boiled potato chopped
    ¼ raw mango chopped
    2 springs chopped coriander
    ● 1 tsp lehsun chutney , please add enough water to make it to a chutney consistency
    ● 4 tsp imli chutney , please add enough water to make it to a chutney consistency
    ● ¾ tsp hari chutney , please add enough water to make it to a chutney consistency
    ● Chat masala according to taste
    ● ¼ lemon juice
    ● Mix the above listed ingredients and enjoy your Bombay Bhel Puri

    Method
    ● Fry the onions and keep aside the oil
    ● Marinade the vegetables in 1 1⁄2 cup curd , turmeric , red chilli powder , garlic and ginger paste, 3/4th of mint leaves and 3/4th of the fried onion for half an hour
    ● Soak the rice for half an hour and boil it while adding 1 tbsp Awadhi Biryani Masala and 1 tbsp onion oil and salt till 80% cooked . Keep the rice water.
    ● Saute the vegetable in 3 tbsp of oil , add 2 tbsp of Awadhi Biryani Masala , cook till it is 80% done (if required add a little water)
    ● In the same deep dish rice will be added . Sprinkle milk with saffron and the green chillies. Add one ladle of the rice water and garnish it with the rest of the onions and mint leaves on top.
    ● Seal the lid of the deep dish with chapati dough . Put it on flame for 15 minutes and then switch off the flame and allow it to cool for 10 minutes before opening the lid .
    recipe image