Biryani Masala


Coriander, Chilli, Cumin, Cinnamon, Cloves, Black Pepper, Black Cardamom, Caraway, Turmeric, Bay Leaves, Star Anise, Nutmeg, Green Cardamom, Dry Ginger, Salt



VEGETABLE BIRIYANI                                                                                                                                       Serving : 6-8


Basmati Rice – 500 g, Onion sliced – 125 g, Mixed Vegetables chopped – 250 g, Green Chillies – 2 nos, Ginger Garlic paste – 50 g, Tomatoes chopped – 75 g, Pudina (Mint Leaves) – 5 sprigs chopped, Lime – 1 no, Coriander Leaves – few sprigs chopped, Yoghurt – 100 ml, My Choice Biryani Masala – 1 ½ tbsp, Ghee – 75 ml, Salt to taste


Heat fry pan, add 1 tsp ghee, fry half of the sliced onion to golden brown and keep aside.  Add the remaining ghee and onion, add ginger garlic paste, add the tomatoes and cook for 2-3 minutes.  Add the vegetables, green chillies and sauté for some time. Add My Choice Biryani Masala, salt and sauté for 2-3 minutes.  Now add the yoghurt and pudina.  Add 1½ times the quantity of water to this (i.e. if the rice is measured in 3 cups then add 4 ½ cups of water).  Cook on slow flame. When the rice is cooked, serve hot garnished with brown onion and chopped coriander with onion raita.