nutmeg has very pungent flavor. so you need to add a small piece. Recipe Suggestion: Soak 200g cleaned, washed rice for 30 minutes in water and drain. Add rice and stir for 2 minutes. Direction : Heat cooking medium, add Biryani masala, water and pre-soaked rice. With bones is the usual thing with Biryanies – specially the drumsticks. ~500 grams. so I suggest making the masala in small quantities than making a large quantity at a time. Add mutton/ chicken pieces as desired, a pinch of saffron/ turmeric powder and cook as usual. In a separate pan, mix 5g Hyderabadi Biryani Masala with the … Starting with manually ground spices, MDH soon switched over to automatic machines to meet the fast growing demand for MDH Spices. (Optional) Ginger-Garlic Paste. Yogurt. Recipe: Soak 200g cleaned and washed rice for 30 minutes in water. Ingredients MDH Hyderabadi Biryani Masala. Chicken. Fry one large, chopped red onion (90g) and 2 cloves of garlic in 30g cooking oill. Ingredients : Black Pepper, Cassia, Cardamom Amomum, Red Chillies, Caraway, Cloves, Green Cardamom, Mace 1/2 tsp. Basmati Rice. Add 150g cubed meat pieces and fry till brown. but it gradually loses the flavor. this masala remains fresh up to 2 months. Add 150g cubed meat pieces and fry until brown. Fry 1 large, chopped red onion (90g) and 2 garlic cloves in 30g oil. Biryani Masala and Pulao masala are almost same. 1.5 tbsp. Saffron. 2 … In a separate pan Add 5g Hyderabadi Biryani masala & mix. MDH does not use these synthetics. ~500 grams. it can dominate all the other flavors. ~400 grams / 2 cups. Can be boned or otherwise.