All Vegan
Hand Crafted
Chemical Free
Awadhi Biryani Masala
Awadhi Biryani Masala
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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. Awadhi biryani masala is characterised by its enticing aroma, which is a result of the combination of various spices such as cloves, cardamom, cinnamon, and bay leaves.
The masala offers a symphony of flavours, including earthy undertones from cumin and coriander, warm notes from cloves and cinnamon, and floral hints from cardamom and saffron.Awadhi biryani masala imparts a richness to the dish, enhancing its depth and complexity. The blend typically includes ingredients like nutmeg, mace, and black pepper, which contribute to its luxurious flavour profile . Apart from biryani, this masala can also be used to flavour various other rice dishes, curries, and even grilled meats, adding a touch of Awadhi culinary tradition to a wide range of recipes.
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MADE OF
Black cardamom, Green cardamom, Cloves, Javitri, Coriander, Red chilli, Shah jeera, Black pepper, Rose petals
BEST WITH
Mirch ka salan, Raita.
RECIPE (Serves 4 persons)
- 3 cups basmati rice
- 3 liter water
- ½ cup peas
- 1 ½ cup beans
- 1 ½ cup cauliflower florets
- 1 ½ cup curd
- Handful of mint leaves
- 2 slit green chillies
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 3/4th cup fried onions (golden brown)
- 3/4th tsp turmeric
- 2 tsp red chilli powder
- 3 tbsp Awadhi Biryani masala
- Salt to taste
- ¼ cup of milk with a pinch of saffron
- ½ tsp rosewater or kewra water (optional)
- 1 cup neutral oil
- Fry the onions and keep aside the oil
- Marinade the vegetables in 1 ½ 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.
