Spices
Dum Biryani Masala
The whole-spice layer for dum biryani: chakri phool, kali elaichi, tej patta, laung and dalchini in hot ghee.
Pantry
- Basmati rice, soaked 30 minutes — 2 cups
- Ghee or oil — 3 tbsp
- Onion, thinly sliced — 2 large
- Ginger-garlic paste — 1 tbsp
- Yogurt — ½ cup
- Chicken, mutton or mixed vegetables — 500 g
- Salt and saffron milk — to taste
From our shop
Amounts in the plan are small. Add adds the same 250g pack we sell, so you can keep a jar at home.
Chakri Phool – Star Anise
For this recipe: 2 flowers
Shop pack 250g: ₹706.0015% OFF₹600.00
Kali Elaichi – Black Cardamom
For this recipe: 2 pods, slightly opened
Shop pack 250g: ₹1059.0015% OFF₹900.00
Elaichi – Green Cardamom
For this recipe: 6 pods
Shop pack 250g: ₹1882.0015% OFF₹1600.00
Tej Patta – Bay Leaf
For this recipe: 2 leaves
Shop pack 250g: ₹353.0015% OFF₹300.00
Laung – Cloves
For this recipe: 6 cloves
Shop pack 250g: ₹706.0015% OFF₹600.00
Dalchini – Cinnamon Sticks
For this recipe: 1 stick
Shop pack 250g: ₹294.0015% OFF₹250.00
Kali Mirch – Black Pepper
For this recipe: 8 peppercorns
Shop pack 250g: ₹353.0015% OFF₹300.00
Jaiphal – Nutmeg
For this recipe: a tiny pinch, grated
Shop pack 250g: ₹706.0015% OFF₹600.00
Kasoori Methi – Dried Fenugreek
For this recipe: ½ tsp, crushed at the end
Shop pack 250g: ₹353.0015% OFF₹300.00
Method
- Heat ghee. Add chakri phool, kali elaichi, elaichi, tej patta, laung, dalchini and kali mirch. When they crackle and smell sweet, add onions and fry till deep gold.
- Stir in ginger-garlic, yogurt and the meat or vegetables. Cook till the gravy thickens. Add a pinch of grated jaiphal.
- Parboil the soaked rice with salt and 2 elaichi pods until 70% done. Drain.
- Layer gravy and rice. Sprinkle crushed kasoori methi and saffron milk. Seal the pot and dum on low heat 20–25 minutes. Rest 10 minutes before opening.