Biryani Masala

Description

Aachi Biryani Masala

Aachi Biryani Masala is a carefully crafted blend of spices designed to bring out the authentic flavors of traditional biryani. Combining aromatic spices such as cardamom, cloves, and cinnamon, this masala enhances both vegetarian and non-vegetarian biryani recipes. Whether you're making chicken, mutton, or vegetable biryani, Aachi Biryani Masala delivers rich, robust flavors with every bite.

Safe and Simple for Home Cooking

Aachi Biryani Masala simplifies the process of making restaurant-quality biryani at home. With this masala, you don’t need a variety of individual spices—just a few tablespoons will elevate your dish into a flavorful masterpiece, making it perfect for family meals or special occasions.

Ingredients:

• 2 cups basmati rice (soaked for 30 minutes)
• 500g chicken or mutton (cut into pieces)
• 2 medium onions (thinly sliced)
• 2 tomatoes (chopped)
• 1 cup yogurt (whisked)
• 1 tablespoon ginger-garlic paste
• 2 green chilies (slit)
• 3 tablespoons Aachi Biryani Masala
• 1 teaspoon red chili powder (optional for extra heat)
• 1/4 teaspoon turmeric powder
• 4 tablespoons oil or ghee
• 1/2 cup mint leaves (chopped)
• 1/2 cup coriander leaves (chopped)
• 4 cups water or stock
• Salt to taste
• Whole spices: 2 cloves, 1 cinnamon stick, 2 cardamom pods, 1 bay leaf

Instructions:

• Preparation

  Wash and soak the basmati rice for 30 minutes, then drain and set aside.
  
  

• Sautéing the Whole Spices

  Heat oil or ghee in a large pot. Add cloves, cinnamon stick, cardamom, and bay leaf. Sauté until fragrant.
  
  

• Onion and Tomato Base

  Add the sliced onions and fry until golden brown. Add ginger-garlic paste and sauté for a minute. Then, add chopped tomatoes and cook until soft.
  
  

• Cooking the Meat

  Add chicken or mutton pieces, frying them for about 5 minutes until they start to brown.
  
  

• Spices

  Stir in Aachi Biryani Masala, red chili powder, and turmeric powder. Coat the meat well. Add yogurt, mint, and coriander leaves, mixing everything thoroughly. Let it cook for 10 minutes to absorb the flavors.
  
  

• Cooking the Rice

  Pour in water or stock and bring to a boil. Add the drained rice and salt. Stir once, cover, and cook on low heat for 15-20 minutes until the rice is fully cooked and the liquid is absorbed.
  
  

• Finishing Touches

  Fluff the biryani with a fork, and garnish with more fresh coriander or fried onions if desired.

Serve hot with raita, boiled eggs, or a side salad and enjoy the rich, aromatic flavors of your homemade biryani!