Chotelal Mughlai Biryani Masala

Trying to cook Biryani in a pressure cooker,you must be stillwondering why your Biryani is not tasting the best.Secrets of cooking Authentic Mughlai Biryani .Cooking Mughlai Biryani is not as easy as it sounds. Mughlai Biryani is fit foraking. It combines iredients typical to the Mughlai style of cooking. Mughlai Biryani is prepared in special utensil called Deg, and more preferably on a woodenstove, thus, the genuine aroma, flavour of spices are not only stopped from escaping,it also spread to the rice in the Biryani.In order to serve these properties ,Chotelal Mughlai Biryani Masala are blended to perfection, Roasted in Deg type vessel and grinded carefully. Thus the genuine aroma, flavour of spices are stopped from escaping.

Recipe :

Wash and soak 250g Basmati Rice in twice its volume of water for 20 min. Also marinate for 30min. 400g veg./non veg. pieces(Withbone) cut into cubes, in a mix of garlic-ginger paste, salt, yogurt and lemon juice. Meanwhile, chop 150g onions and 200g peeled potatoes (in 1.5cm 3 pieces). Fry them in 120 ml cooking oil till onion are brown and potatoes cooked. Add 4tbsp or half pack of Chotalal Mughlai Biryani Masala. Mix we all till tomatoes are soft. Add veg./non-veg. pieces and 3 cups of water, cover and simmer for 20 min. till the pieces are cooked and little curry remains. Add salt to taste. Boil Rice till half the water remains. In a large, cook & serve pan, place rice in layers with mixer in between. Simmer till fully cooked. Serve with yogurt natural or ‘Raita’.