Licious Khansama Biryani Masala

Licious Khansama Biryani Masala About the Product Long gone are the days of remembering the ingredients for a great biryani. Introducing the Licious Khansama Biryani Masala, a complete spice mix that has been developed by the meat experts. Taking you back to the times of royalty, it consists of whole spices such as kewra, rose petals, cassia, bay leaf and red chilli, ensuring that your biryani is as flavourful as it can get! And like all things Licious, it has no added artificial preservatives, no artificial colour and no adulterants. Ingredients Chilli (38%), Coriander, Cardamom (6%), Turmeric, Cumin (6%), Dehydrated Mint Leaves, Cassia (2.6%), Clove, Star Anise (2%), Bay leaf (1.2%), Papain Powder (Natural Tenderizer), Fennel, Black Pepper, Rose Petals, Nutmeg, Royal Cumin, Bay Leaf, Oleoresin Paprika, Cinnamon, Mace (2%). Nutritional Facts Energy (Kcal)-393.11, Protein (g) - 14.51, Carbohydrate (g) - 56.34, Total Sugar (g) -<0.5, Added Sugar (g) - <0.5, Total Fat (g) - 12.19, Trans Fat (g) <0.1, Saturated Fatty Acid (g) 1.56, Cholesterol (mg) - <1.0, Sodium (mg) -2812.10 How to Use Recipe Ingredients Marination: Mutton Biryani Cut / Chicken Biryani Cut -450 to 500 g Licious Khansama Mutton Biryani Masala - 1 sachet (25 g) Ginger & Garlic Paste - 2 tablespoons / 40 g Curd - ½ cup / 120 g Cooking: Rice - 1 cup / 250 g Oil - 2 tablespoons / 30 g Sliced Onion - 4 medium-sized / 420 g Chopped Tomato - 2 medium-sized / 100 g Ghee- 2 tablespoons / 40 g Salt - To taste Layering: Saffron Infused in Milk - Small pinch in 1 tablespoon milk Fresh Mint & Coriander - 15 g Cooking Steps Prep: 1. Marinate the meat with ginger & garlic paste, curd and the Licious Khansama Biryani Masala for 20 mins. 2. Soak rice for 30 mins and boil with salt and whole spices like bay leaf, black pepper & cardamom and cook till 80% done. 3. Slice the onions and deep fry half of them in oil. To cook: 1. Take a pressure cooker. Fry the remaining onions in the oil till they turn golden brown. 2. Add chopped tomatoes and cook on medium flame till the tomatoes get mushy. 3. Add the marinated meat, and salt and saute on high heat. 4. Add 2 cups of water to the meat pieces. Cover and cook for 5-6 whistles on low flame (2-3 whistles for chicken). 5. Layer with rice and gravy in a heavy bottom vessel. 6. Garnish with coriander, mint, saffron-infused milk & fried onions. 7. Cover tightly and cook the biryani on “dum” (slow heat for 20-25 minutes). Licious Tip Use the same oil in which the onions have been fried to cook the chicken.