Dum Biryani Masala
$279.99
The Dum Biryani Masala is prepared with fresh ingredients. It consists of zero preservatives and MSG. With this ready to mix sauce, you can maintain consistent taste. Biryani Masala is everything your biryani needs, it brings out authentic Indian flavors and adds amazing taste to your Biryani. With Biryani Masala no more chef dependency. 1 Bucket consists of 30lb sauce, you can cook 300-350 servings. Instructions are included, check them out to have a better understanding of the cooking with the sauce. Store the sauce in Refrigerator.
Ingredients included in the sauce: Water, Yogurt, Garlic, Onion, Spice, Lemon Juice, Ginger, Salt, Meat Tenderizer.
Also contains: Milk
Instructions to Cook
| Hundi Size Rice (Lb) | Rice (Lb) | Chicken (Lb) | Goat (Lb) Masala | Masala | Number of Portions |
|---|---|---|---|---|---|
| Small | 4 | 6 | 6 | 2x16OZ | 16-20 |
| Medium | 6.5 | 9 | 9 | 3X16OZ | 25-28 |
| Large | 9 | 12 | 12 | 4X16OZ | 30-38 |
- Take a hundi/Container
- Take meat (Chicken Leg Quarters or Goat) cut into medium pieces as per portions above.
- Add Hyderabad Bawarchi masala as per portions above to the meat and mix well in the pressure cooker.
Add Coriander (half bunch), Mint (1/4 bunch), Ghee (3 spoons), Yogurt (optional), Chilli Powder (Optional), and Fried Onions. Mix well. Marination Complete - Take rice as per portions above and soak for 15 minutes in a separate container. Add a few Cardamom, Cinnamon sticks, Cloves, Salt, and Ghee to the soaking rice. Boil the rice to 30% cooked. Put one layer of rice above the marinated chicken. Fully strain the water from the Rice before putting the rice on top. Boil rice to 40% cooked, put the entire Rice on top of the marinated chicken. Mix food color or saffron in milk and put on top of the rice. Put a little bit of Mint, Coriander, and fried onions on top of the rice.
- Seal the lid of the pot tightly so steam does not escape
Cooking Time
- For chicken Biryani -5 Minutes in medium flame and 15 minutes in Low-Medium flame.
- For Veg Biryani – Replace Vegetables with Chicken follow the same process
- For Goat Biryani – Replace pot with a pressure cooker. Marinate goat per above. Add 1 cup of water to the marination. Add soaked rice layers. Put for 5-6 whistles
Using Pressure Cooker
- Take a pressure cooker
- Take meat (Chicken Leg Quarters or Goat) cut into medium pieces as per portions above.
- Add Hyderabad Bawarchi masala as per portions above to the meat and mix well in the pressure cooker.
- Add Coriander (half bunch), Mint (1/4 bunch), Ghee (3 spoons), and Fried Onions. Mix well.
- Add water as per the portions above. Marination Complete
- Take rice as per portions above and soak for 15 minutes in a separate container. Add a few cardamoms, Cinnamon sticks, Cloves, Salt (3 spoons), and Ghee (2 spoons) to the soaking rice. Boil the rice to 30% cooked. Put one layer of rice above the marinated chicken. Fully strain the water from the Rice before putting the rice on top. Boil rice to 40% cooked, put the entire Rice on top of the marinated chicken. Mix food color or saffron in milk and put on top of the rice. Put a little bit of Mint, Coriander, and fried onions on top of the rice.
- Close the lid of the pressure cooker.
Cooking Time
- For Chicken Biryani – At Medium flame cook for 3-4 Whistles.
- For Veg Biryani – Replace Vegetables with Chicken follow the same process
- For Goat Biryani – At Medium flame put for 5-6 whistles.
