Biriyani Pulav Masala

Biriyani Pulao Masala is a fragrant spice blend crafted for biryanis and pulaos. It combines aromatic spices like cardamom, cloves, cinnamon, and cumin with saffron and dried herbs, delivering a rich, flavorful, and aromatic profile that elevates rice dishes to a new level of deliciousness.

Ingredients

(In Powder Form)

Coriender
Chilli
Cummin Seeds
Cinnamon
Turmeric
Caraway
Black Papper
Cinnamon Leav

No Artificial Color Added

Ground with latest Technology

Hygienically Packed

Suitable for Vegetarians

Nutrition Information

(Per 100 g Approx) % Daily Value
Fat	5.24	g
Protein	11.48	g
Carbohydrate	74.71	g
Sugar	0	g
Energy	392.0	Kcal
Cholesterol	0.0	mg
Sodium	356.0	mg
Saturated Fat	2.5	mg
Mono Unsaturated Fat	1.94	g
Poly Unsaturated Fat	0.58	g
Trans Fat	0.0	g
*Percent Daily Values are based on a 2000 calorie diet.

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Delicious Recipe

(Method)

Ingredients Required :

1 cup / 200 g rice, 5 cups water, 1 medium onion, chopped, 1 tsp ginger paste, 1 tsp garlic paste, 1/3 cup / 50 g green peas, blanched, 1/2 cup / 50 g cauliflower, cut into florets, 1 medium / 100 g carrot, cut into lengthwise, 1/2 cup / 100 g french beans, cut into diamonds, 1/4 cup / 50 g curd, 3 tbsp / 25 g Mahalaxmi Biryani Masala, 1 tsp Mahalaxmi Chilli Powder, 3 tbsp ghee / oil, Salt to taste For garnishing : 1/2 cup crisp fried onions, 1/2 cup fresh coriander leaves, chopped, 1/4 cup mint leaves, chopped

Step – 1

Wash and soak rice for 15 minutes and drain.

Step – 2

Boil water. Add rice, salt and 1 tbsp oil and cook for 4-5 minutes. Remove from the heat and drain water completely.

Step – 3

In a large frying pan, heat remaining oil, Add ginger garlic paste saute for a minute. Add onion and saute until golden brown.

Step – 4

Make a paste of curd and Mahalaxmi Biryani Masala and saute along with onion. Add vegetables, salt and cook for 20-25 minutes or till it is tender.

Step – 5

Place the rice in a heavy bottomed casserole or pan cover with vegetables.

Step – 6

Sprinkle coriander, mint and cook on low heat for about 10 minutes. Garnish with crisp fried onion and serve hot.