Everest Shahi Biriyani Masala
Recreating the aroma that makes ordinary rice, extraordinary. An assortment blend that includes whole, ground and leaf spices.
Largely a combination of flavouring spices used along with taste-agents like black pepper & chilli to impart a pleasantly textured flavour to ordinary rice.
The origins of this blend can be traced back to the Mughal era.
Biryani/Pulav can either be a Veg. or a Non-Veg. preparation usually made during special occassions. It is a whole meal by itself, and is almost always the centre-piece of most Indian dinner parties. Is usually served with curry and raita (curd spiked with fresh green herbs)
Simple steps to delicious Biriyani
- Parboil 250 gms of Basmati Rice.
- In 3 tbsp oil, fry 3 sliced onions, 1 tsp each ginger/garlic paste. Add puree of 2 tomatoes, chilly and turmeric powder.Cook till oil separates.
- Add ½ cup curd. Add 1½ tbsp Everest Shahi Biryani Masala, Roast. Add 1½ cup cooked vegetables like green-peas, cauliflower, carrot and salt.
- Grease bowl, spread ½ the rice, add vegetables, spread remaining rice. Pour 2 tbsp ghee, ½ cup milk. Cover, heat for 15 mins on low flame. Serve hot with raita/salad.
Ingredients of Everest Shahi Biriyani Masala:
- Black Cardamom
- Black Pepper
- Cassia Leaf
- Clove Leaf
- Kasuri Methi