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

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Turn off the heat and leave the chana masala to cool slightly, then roughly chop the remaining coriander leaves, scatter on top and serve. Using a long-handled wooden spoon, push the handle into the middle of the rice and pour in half of the saffron milk. Add the rest of the milk to the edges of the pot. Spread another tbsp ghee over the top and drizzle over your food colouring. The addition of saffron milk is optional. But if you skip it then add an equal amount of milk or water to the biryani.

Chana masala is often served with flatbreads such as chapati, or pav buns, poori or rice, and with raita and/or a kachumber salad of chopped onions, cucumber and tomatoes, but it also makes a good vegetarian side dish. 8 Alternatives 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. Saffron milk (optional)– soak a pinch of saffron soaked in ¼ cup of warm milk. You can substitute it with ¼ cup of plain milk or ¼ cup water in its place. Whole spices– bay leaf, shahi jeera (caraway seeds), green cardamom, cloves, cinnamon. If you do not have the entire whole spices then add whatever you have on hand.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. Biryani masala powder– Biryani masala powder balances the flavors & aroma. You can skip the whole spices& use only biryani masala powder. It has all the essential spices that flavor the biryani. Add the turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, salt & biryani masala powder. Cook for 2-3 minutes. (image 15 & 16) Flavoring– ginger garlic paste, coriander powder, cumin powder, garam masala powder, turmeric powder, and salt.

Finally sprinkle mint & coriander leaves, fried onions, biryani masala powder, saffron milk & 2 tsp ghee/clarified butter. (image 24) Basmati rice –Use long-grain-aged basmati rice to make biryani. Aged basmati rice does not become soggy easily when dum cooked. They can hold their shape. Basmati rice has its own flavors& when cooked its long grains look beautiful in the dish. You can substitute it with any aged rice.Add tomato paste & leftover marinade. Cook it until tomato paste starts to leave oil from the sides. (image 13 & 14) Kashmiri red chili powder– It is optional to use Kashmiri red chili powder. It gives a bright red color to the gravy and is less spicy. However, you can use any red chili powder that you have in your kitchen pantry. 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.

Store biryani in small portions & take out the quantity that you are ready to consume. Reheat only that portion.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. 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. Return half the rice to the saucepan, spread half the cooked meat and curry over the rice, and then repeat. Making saffron milk (optional)– Soak a pinch of saffron in ¼ cup of warm milk & set it aside for 15 minutes.

Fried onions or birista –You can easily make it at home. Just deep fry the onion slices in hot oil until golden. Remove & drain it on a kitchen towel. Or use store-bought birista. In a large saucepan heat ghee and then fry the onions until golden. If using optional whole spices add and fry for 1 minute.

Using the same oil, add the bay leaf, ginger, garlic, onion and tomatoes. Sauté until they’re slightly dry and fragrant. Add your Rajah Biryani Masala, cayenne pepper and nutmeg powder. Stir to mix and add a little water if it’s too dry.