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Delhi Pulao Biryani Masala - Laziza

(Ref: MCM024)

Price: £2.45

Quantity:

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Net Weight: 100g

Purity, quality and taste since 1985.

Serves 14-16

Ingredients: Red Chilli, Coriander, Salt, Turmeric, Cumin Seeds, Dried Garlic 4%, Dried Ginger 4%, Black Pepper, Clove, Cardamoms, Bay Leaves, Saffron, Pine Essence and Food Colours Yellow E-102+ Yellow E110 (FD&C No. Yellow 5+ Yellow 6).

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

Recipe Suggestions:

Delhi Pulao Biryani Recipe (Delhi style Rice and Meat)

500-750g Meat (Mutton, chicken or Beef)
500-750g Basmati Rice (soaked for 30 minutes) - (for a hotter masala use 500g rice)
200g Yogurt (beaten)
250g Cooking Oil/ Ghee
250g Onion finely chopped
½ Milk
Pinch Food Colouring(s)
1 bag Laziza Delhi Pulao Biryani Masala

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

Easy Steps:

• In about 1-2 glasses of Water add Meat, Laziza Pulao Biryani Masala (one bag only), cover and cook on a low flame until the Meat is tender (when the Meat is tender about 1 cup of Curry should remain in the utensil; if less, add the required Water).

• Now pour and spread the Yoghurt over the cooked Meat and Curry.

• Separately boil the soaked Rice in the equivalent amount of 12 glasses of hot Water with 2-3 tbsps Salt until half tender. Drain the Water thoroughly. Now mix the Milk in the Rice and spread the Rice over the Meat and sprinkle Food Colouring.

• Fry the sliced Onion in the Ghee/Oil until it becomes golden light brown and pour it along with the Oil over the Rice. Cook on a low flame until the Rice is fully cooked/tender. Mix well before serving.

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, Hi Spices of India team. My order placed yesterday at approx. 13:10 has arrived this morning at 10:30. Excellent service indeed, and everything intact. Many thanks. Regards,"

- Martin Scarff

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