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Hyderabadi Biryani Masala

Rs. 160.00
Rs. 160.00
Sale Sold out
Description +

Galaji Hyderabadi Biryani Masala is inspired by the famous biryani that originated in the royal kitchens of Hyderabad. Known for its complex layers of flavors, Hyderabadi biryani is celebrated worldwide. Our masala is crafted using a traditional recipe that captures this rich heritage, using only natural ingredients with no artificial additives or preservatives. Recreate the authentic Hyderabadi biryani experience at home easily and savour the flavors that have stood the test of time.

Ingredients +
  • Coriander seeds
  • Spinach Powder
  • Watermelon seeds
  • Green Chilli
  • Cumin seeds
  • Coriander leaves
  • Cinnamon
  • Black Pepper
  • Turmeric
  • 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 Hyderabadi Biryani Masala at Home (Step-by-Step)
Ingredients
  • Coriander seeds
  • Spinach Powder
  • Watermelon seeds
  • Green Chilli
  • Cumin seeds
  • Coriander leaves
  • Cinnamon
  • Black Pepper
  • Turmeric
  • Salt & Spices all in dry powder form
  • Contain Cotton seed oil
Method
  • Parboil the Rice: Wash and soak Basmati rice for 30–45 minutes
  • Boil in plenty of water with whole spices (cardamom, cloves, bay leaf) until it is 70-80% cooked. Drain and set aside.
  • The Marination: In a large bowl, mix 1 cup thick curd, 1cup blanched Spinach Puree, 2 tbsp Galaji Hyderabadi Biryani Masala, salt, and a squeeze of lemon.
  • Add parboiled/Fried/Baked vegetables (carrots, beans, cauliflower, potatoes, or paneer).
  • Optional: Add ½ cup fried onions (Birista) and 1 tbsp ginger-garlic paste to the marinade for the classic version.
  • Skip these for the No Onion No Garlic version.The Layering: In a heavy-bottomed pot (Handi), spread the vegetable marinade as the bottom layer. Top with the partially cooked rice.
  • Aromatics: Sprinkle fresh mint leaves, coriander, and saffron-infused milk over the rice.
  • Add a few dollops of ghee.
  • The Dum: Seal the pot with a tight lid (or use dough to seal the edges).
  • Cook on a very low flame (Dum) for 15–20 minutes.