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Biryani Masala

Rs. 160.00
Rs. 160.00
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Tax included.
Description +

Galaji Biryani Masala is prepared for home cooks who want restaurant-style biryani at home. Each spice is sourced carefully, dry-roasted gently, and ground to the right texture. The flavor is deep, warm, and balanced; the taste builds slowly and finishes clean. If you are looking for a biryani masala powder that respects traditional Indian cooking, this blend fits perfectly into everyday kitchens.

Ingredients +
  • Coriander seeds
  • Black Pepper
  • Cumin Seeds
  • Cinnamon
  • Chilli
  • Watermelon Seeds
  • Fennel Seeds
  • Mace
  • Cloves
  • Cardamom
  • Star aniseed
  • Kasuri Methi
  • Salt & Spices all in dry powder form
  • Contain Cotton seed oil
Recipe +
Prep time: 20 mins | Cook time: 20 mins | Serves: 8-10 servings
How to Make Biryani Masala at Home (Step-by-Step)
Ingredients
  • Coriander seeds
  • Black Pepper
  • Cumin Seeds
  • Cinnamon
  • Chilli
  • Watermelon Seeds
  • Fennel Seeds
  • Mace
  • Cloves
  • Cardamom
  • Star aniseed
  • Kasuri Methi
  • Salt & Spices all in dry powder form
  • Contain Cotton seed oil
Method
  • Prep the Rice: Wash and soak Basmati rice for one hour.
  • Boil the rice with optional whole spices (2 green cardamom pods, 8 black peppercorns, ½ tsp cumin) for aroma. Ensure the rice is only 80% cooked, then drain.
  • The Veggie Gravy: In a bowl, mix 1 cup of curd with 2 tablespoons of Galaji Biryani Masala.
  • Add your choice of sautéed, baked, or fried vegetables (carrots, beans, peas, capsicum, paneer, and potatoes).
  • Fold in a handful of freshly chopped mint and coriander leaves into the gravy.
  • Optional: Add ½ cup of fried onions (Birista) and 1 tsp ginger-garlic paste for the traditional version.
  • Skip these for the No Onion No Garlic version.
  • In a heavy-bottomed pot, create layers: start with a layer of the veggie gravy, followed by a layer of the parboiled rice.
  • Repeat the layers.
  • Garnish the top layer with more fresh mint and coriander.
  • Seal the pot and cook on low heat (Dum) for 15–20 minutes for the best results.