Biryani Pulao Masala Details

Calories /Tea Spoon:

10 (kcal)


Turmeric, Roasted Cloves, Cinnamon, Green Cardamom, Bay Leaves, Coriander, Cumin, Black Pepper, Chilly, Salt.

: 70.00


500 Gms Basmati Rice, 4 Tbsp Mangal Biryani Pulao Masala, 1kg Cut Vegetables/ Boneless Mutton preferable of leg, 1 cup each of milk and cream and curds. 100 Gms ground cashew nut. 2 Canned rings pineapple, sliced, 100 Gms seedless grapes, 1/2 cup sliced Mango, 1/2 tbsp saffron strands dissolved in 1 tbsp hot water, 500 gms grated onions, 1 tbsp each of ginger & garlic paste. 2 tbsp chopped coriander leaves, 1 Tbsp Mangal Degchi Mirch Powder.


Mix together curds, cream and milk along with salt and spices and put the veg. / mutton in it set a side for half an hour. Heat 1 cup ghee and add onion, ginger & 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 & 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.