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Eastern Spice Mix, Bombay Biryani
Eastern Spice Mix, Bombay Biryani
2.1 oz
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About
Ingredients
Coriander, Chilli, Salt, Caraway, Turmeric, Green Cardamom, Cinnamon, Yeast Extract, Bayleaf, Black Cardamom, Cumin, Sunflower Oil, Clove, Black Pepper, Mint Leaf, Ginger, Acidity Regulator: Malic Acid (E 296), Garlic, Fennel, Nutmace.
Directions
Required Items: Basmati rice, mutton/chicken/ meat 400-500 g, onion-4 no. medium sized, tomato-2 no. medium sized, cinnamon 4 piece (1/2 inch), ginger garlic paste-4 tsp, whipped curd 4 tbsp, Eastern Bombay biryani masala 4 tbsp, salt as required, refined oil 5 tbsp, prunes 4 no., green cardamom 8 numbers, fresh mint leaves 1 cup, clove 8 numbers, potato medium sized 3 numbers, bay leaf 8 small pieces. Preparation: Saute onion in hot oil till light brown color. Add chicken and fry for 10 minutes. Then add tomato, curd, ginger garlic paste, prunes, mint leaves and saute well till done. Add eastern bombay biryani masala, mix well, add 2 cup water and cook covered till meat tenderize, gravy become thick consistency and add salt for taste. (can add required water if gravy is dry). Boil 5 cup water in a separate pan, add rice, green cardamom, cinnamon, bayleaf, clove and salt for taste and cook till done (can add 2 tsp oil while cooking rice since it will not stick each other). Drain extra water and divide in to two halves. In first half add saffron colored milk and mix well till cooked rice become yellowish in color. Take one large pan and spread white rice, then layer with thick chicken gravy and fried potatoes. After spread yellow rice on chicken gravy and repeat the process until chicken gravy and rice finish. Serve hot with raita.
Store product in cool, dry and hygienic condition and away from direct sunlight.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 33
- Total Fat 1g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 828mg36%
- Total Carbohydrate 5g2%
- Dietary Fiber 2g7%
- Sugars 0g
- Protein 1g
Ingredients
Coriander, Chilli, Salt, Caraway, Turmeric, Green Cardamom, Cinnamon, Yeast Extract, Bayleaf, Black Cardamom, Cumin, Sunflower Oil, Clove, Black Pepper, Mint Leaf, Ginger, Acidity Regulator: Malic Acid (E 296), Garlic, Fennel, Nutmace.
Directions
Required Items: Basmati rice, mutton/chicken/ meat 400-500 g, onion-4 no. medium sized, tomato-2 no. medium sized, cinnamon 4 piece (1/2 inch), ginger garlic paste-4 tsp, whipped curd 4 tbsp, Eastern Bombay biryani masala 4 tbsp, salt as required, refined oil 5 tbsp, prunes 4 no., green cardamom 8 numbers, fresh mint leaves 1 cup, clove 8 numbers, potato medium sized 3 numbers, bay leaf 8 small pieces. Preparation: Saute onion in hot oil till light brown color. Add chicken and fry for 10 minutes. Then add tomato, curd, ginger garlic paste, prunes, mint leaves and saute well till done. Add eastern bombay biryani masala, mix well, add 2 cup water and cook covered till meat tenderize, gravy become thick consistency and add salt for taste. (can add required water if gravy is dry). Boil 5 cup water in a separate pan, add rice, green cardamom, cinnamon, bayleaf, clove and salt for taste and cook till done (can add 2 tsp oil while cooking rice since it will not stick each other). Drain extra water and divide in to two halves. In first half add saffron colored milk and mix well till cooked rice become yellowish in color. Take one large pan and spread white rice, then layer with thick chicken gravy and fried potatoes. After spread yellow rice on chicken gravy and repeat the process until chicken gravy and rice finish. Serve hot with raita.
Store product in cool, dry and hygienic condition and away from direct sunlight.
Common questions
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