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Biryani Masala - Laziza

(Ref: MCM028)

Price: £1.75

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Net Weight: 100g

Purity, quality and taste since 1985.

Serves 14-16

Ingredients: Red Chilli, Coriander Powder, Salt, Turmeric, Roasted Cumin Powder, Black Pepper, Dried Garlic 3%, Dried Ginger 3%, Cubebs, Clove, Cardamom, Cinnamon, Bay Leaves, Mace.

If there are any allergens in the ingredients they are marked as bold.

Recipe Suggestions:

Biryani Recipe (Rice with Meat)

750g-kg Meat (Mutton, chicken or Beef)
500-750g Basmati Rice (soaked for 30 minutes) - (for a hotter masala use 500g rice)
250g Onion finely chopped
250g Tomatoes chopped
250g Yogurt (beaten)
250g Cooking Oil/ Ghee
1 bag Laziza Biryani Masala

Optional: Chopped Green Coriander ½ bunch, Mint Leaves ½ bunch & Green Chillies medium whole 6-10.

Easy Steps:

• Fry Onion until it becomes golden brown. Put Meat, Laziza Biryani Masala (one bag), Tomatoes and fry/cook for 5-10 minutes. Now add Yoghurt and fry for a while. Add 1-2 glasses of Water, cover and cook on a low flame until the Meat is tender and the Ghee/Oil separates. (when using Chicken do not add water, if the need arises add only 1 cup of Water). If the Masala is not thick then cook further on a high flame.

• Separately boil the Rice in an amount of hot Water equal to 12 glasses and with 3-4 tablespoons of Salt until it is half done. Drain the Water thoroughly.

• Now form a layer of Rice and onto it a second layer of Meat Masala & Green Masala (optional), followed by a third later of Rice.

• Put on a low flame and let it simmer for 15-30 minutes or until the Rice is tender. Mix well before serving. Serve with Laziza Plum Chutney, Raita and salad.

Produce of Pakistan.

Produce of Pakistan / Packed in Pakistan

•  Manufacturer (or, UK Distributor / Reseller) :

    Spices of India
    27 Haviland Road
    Ferndown Industrial Estate
    Wimborne
    Dorset, UK
    BH21 7SA
    UK

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Testimonial:

"Dear Spices of India, I am very impressed with the speed of delivery of my first order. Ordered at lunchtime Tuesday - delivered first thing Wednesday morning! Many thanks"

- Pauline Sullivan

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