Biryani Masala Details

Calories /Tea Spoon:

10 (kcal)


Cardamom, cinnamon, roasted cloves, turmeric, star anise, coriander, dhy green chillies, black pepper, cumin, mace, onion, ginger, nutmeg, fennel, salt.

: 10.00


500 gms basmati rice, 4 tbsp mangal biryani masala, 1kg cut vegetable / boneless mutton preferable of leg, 1 cup each of milk and cream and curds, 100 gms seedless grapes, 1/2 cup sliced mango, 1/2 tsp saffron strands dissolved in 1 tbsp, hot water, 500 gms grated onions, 1 tbsp each of ginger & garlic paste, 2 tbsp chopped coriander leaves, 1tbsp mangal degchi powder.


1. Mix together curds cream, and milk along with salt and spices and put the veg/mutton in it set aside for half an hour. 2. Heat 1 cup ghee and add onion ginger, and garlic and fry to red colour, add veg / mutton, along with its marinade and cook over a slow fire till the mutton or veg is tender and dry, mix in he rice along with enough water to stand 1-inch above the level of the rice, cover and cook over a slow fire till the rice is tender and no moisture is left, mix in the saffron and put in a serving dish, decorate with fruits and serve hot.