| Cooking Instructions | - 1) wash and soak 250g of basmati rice for 20-30 mins. 2) in a biryani pot, add the hyderabadi biryani paste and saute for a minute. 3) add appropriate quantity of protein of choice (approx. 500g) and mix with the paste for a minute. 4) add 1 cup (250 ml) of water and cook for 8-10 mins on a medium flame, until the consistency is thick again. 5) in another pot, bring 2L water to a boil with 1 tbsp (12g) of salt. 6) strain the soaked rice and add it to the pot of water, boil for 5-6 mins, until the rice is 75% done. 7) strain the cooked rice and add directly on top of the biryani masala and add 1/4 cup of the boiled rice water. 8) cover tightly and cook on dum for 12-15 mins then allow it to rest for 10-15 mins. 9) pour over the seasoning oil and fluff the biryani rice and masala gently. serve hot! 10) garnishing with mint / coriander leaves/ fried onion or dry fruits and nuts is optional 11) drizzle ghee (optional) and serve hot!
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| Ingredients | - masala paste: curd (39%), herbs (11%) (coriander and mint), fried onion (10%), mixed spices (6%) (cinnamon, cardamom, black cardamom, bay leaf, chilli, cumin and caraway), refined sunflower oil, water, garlic, ginger, iodised salt, green chilli, sugar, and nature identical flavouring substances., oil : spice extracts, refined sunflower oil, mono and diglycerides of fatty acid.
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