Rajah Spices Biryani Masala | Rice Biryani Masala | (80g)

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In a large saucepan heat ghee and then fry the onions until golden. If using optional whole spices add and fry for 1 minute.

To prepare the Biriyani, the most important stage is to marinate the lamb. In a mixing bowl, combine the natural yoghurt, vegetable oil, lemon juice, salt, red chilli, turmeric, cumin, coriander and Biriyani masala powders. Add the diced lamb to the marinade and coat well. For best results, allow the lamb to marinate overnight, if you do not have time allow at least an hour for the lamb to marinate. Store biryani in small portions & take out the quantity that you are ready to consume. Reheat only that portion.Whole spices– bay leaf, shahi jeera (caraway seeds), green cardamom, cloves, cinnamon. If you do not have the entire whole spices then add whatever you have on hand. Chana masala is often served with flatbreads such as chapati, or pav buns, poori or rice, and with raita and/or a kachumber salad of chopped onions, cucumber and tomatoes, but it also makes a good vegetarian side dish. 8 Alternatives In a separate large deep pan, add 750ml boiling water, salt and drained rice. Boil until the rice is more than half cooked. Using a long-handled wooden spoon, push the handle into the middle of the rice and pour in half of the saffron milk. Add the rest of the milk to the edges of the pot. Spread another tbsp ghee over the top and drizzle over your food colouring. When ready to consume, take it out in a microwave-safe bowl/plate. Sprinkle some water over it & reheat it in the microwave.

Using the same oil, add the bay leaf, ginger, garlic, onion and tomatoes. Sauté until they’re slightly dry and fragrant. Add your Rajah Biryani Masala, cayenne pepper and nutmeg powder. Stir to mix and add a little water if it’s too dry. Meanwhile, heat the milk to 60°C. Sprinkle in your saffron and 2 tbsp almond meal. Stir to combine and set aside. Add the turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, salt & biryani masala powder. Cook for 2-3 minutes. (image 15 & 16) Biryani masala powder– Biryani masala powder balances the flavors & aroma. You can skip the whole spices& use only biryani masala powder. It has all the essential spices that flavor the biryani. Once the spices have sizzled, add in the marinated lamb and fry on medium heat to seal the meat all over. When all the pieces of lamb have browned reduce the flame to a low heat, pour in 1L of boiling water, cover with a lid and allow the lamb to cook for 1.5 -2 hours or until the lamb is soft and tender. Stir the lamb occasionally. To speed up the process, you can also cook the lamb in a pressure cooker.When the cumin seeds have sizzled, add in the rinsed Basmati rice and top with the boiling water. Simmer the rice on medium to high heat for 8 minutes. The rice must be 75% cooked and still retaining a little bit. Drain the rice in a colander and very gently rinse under cold water to prevent the rice from cooking any further.