Laziza Sindhi Biryani Masala, 130-Gram Boxes (Pack of 6) by Laziza [Foods]

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Separately boil the Rice in the equivalent amount of 12 glasses of hot Water with 3-4 tbsps of Salt until half tender. Drain the Water thoroughly. Spread the Rice on the Meat Masala (do not mix the Rice and the Meat). Cover and cook on a low flame until the Rice is tender. Garnish with fried Onions and mix well before serving.

You will find many different varieties of Biryani in South Asia. That's how versatile Biryani is. The main ingredients of Biryani Masala (spices) are the same. Garam Masala for Tangy Biryani Fry onions in hot oil until light golden. Add meat and garlic paste. Stir fry for 4-5 minutes on high heat. This recipe requires dry roasting the ingredients. Dry roasting the spices drives off the excess moisture and toasted spices are easier to grind into a fine powder consistency. Dry roasting lengthens the shelf-life of powdered spices. Biryani Masala stays great for up to 6 months in an airtight container or a Jar. IngredientsExact measurements for Bombay Biryani Masala are included in the recipe card notes. For Mild Bombay Biryani Masala: Shan Sindhi Biryani Mix has a classic blend of traditional spices which helps you make delicious and peppery Biryani at home. Fry sliced Onions until they become golden. Put Meat, Potatoes and stir fry for 8-10 minutes. Now put Laziza Masaledar Biryani Masala (one bag), Green Chillies, Yoghurt and fry for 5-7 minutes. Biryani recipes to use this most fragrant Biryani Masala. You can also use this blend as a garam masala for meat curries.

Some parts of South Asia include Amchur Powder (dried mango powder) in their Biryani Masala blend for the tang, and others prefer to add Aloo Bukhara (dried prunes). Either way, South Asians love their Biryani. They are very proud of their Biryani heritage and refuse to hear anything negative about it. What is in This Recipe Growing up, I had never seen my Ammi(mother) use boxed Biryani Masala or Garam Masala in India. She would grind her own spices every month without fail. The fragrance from those spices as she roasted them using her old Kadai (wok) is still in my memories. She ground the spices in her ancient-looking spice grinder after dry roasting them. She has been using the same spice grinder for over 30 years, folks. I have yet to find a spice grinder that won't break.

Separately: In 15 cups / 3 liters of boiling water, stir in 3 tablespoons of Shan Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly. This is my family recipe. I have used 13 main whole spices to create this beautifully fragrant Biryani Masala blend. It can be used as Garam Masala for Curries.