Rajah Spices Biryani Masala | Rice Biryani Masala | (80g)

Product Information

Next, prepare the dough for the pastry lid. Mix the flour and water together to form a rough dough. Knead the dough out on a floured surface until it is smooth and pliable. Gather the dough into a ball and leave aside until required at the end. Finally sprinkle mint & coriander leaves, fried onions, biryani masala powder, saffron milk & 2 tsp ghee/clarified butter. (image 24) In another large pot, bring 3 litres of water to the boil and add your soaked rice. Drain the water once the rice is 60% cooked. In a heavy pot, add the ghee and butter. Once hot, add the sultanas and the cashews. Fry until brown and set aside. Add the turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, salt & biryani masala powder. Cook for 2-3 minutes. (image 15 & 16)

The addition of saffron milk is optional. But if you skip it then add an equal amount of milk or water to the biryani. Layer the bottom of your Biriyani dish with half of the lamb and gravy. Top the lamb with half of the cooked rice. Distribute the rice evenly to form a loose flat covering over the lamb, next, drizzle over half of the saffron and milk mixture, half of the fried onions, half of the sliced chillies and half of the coriander and mint leaves. Repeat all 3 layers again so that the top is garnished with the fried onions, sliced chillies, mint and coriander leaves. In a separate large deep pan, add 750ml boiling water, salt and drained rice. Boil until the rice is more than half cooked.Return half the rice to the saucepan, spread half the cooked meat and curry over the rice, and then repeat.

Store biryani in small portions & take out the quantity that you are ready to consume. Reheat only that portion. Lemon juice –It adds a tangy flavor to the tikka masala. If the curd that you are using is sour then skip adding lemon juice to the biryani. Soaking the rice – Rinse basmati rice with water 3-4 times until the cloudiness of water is gone. Soak basmati rice in water for 30 minutes.When the cumin seeds have sizzled, add in the rinsed Basmati rice and top with the boiling water. Simmer the rice on medium to high heat for 8 minutes. The rice must be 75% cooked and still retaining a little bit. Drain the rice in a colander and very gently rinse under cold water to prevent the rice from cooking any further.