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Zaiqa The Spice Store

Delhi Style Biryani Masala

Delhi Style Biryani Masala

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Regular price Rs. 60.00
Regular price Sale price Rs. 60.00
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Delhi biryani showcases the opulence and culinary mastery of Mughal cuisine, famous for its lavish and decadent dishes. A distinctive feature of Delhi biryani is the inclusion of green chili pickle between layers of rice and meat before the Dum cooking process begins.

Ingredients - Red Chilli, Dhania, Haldi, Cumin, Black Pepper, Mace, Bay leaf, Staranise, Cardamon, Shah Zeera and Black Salt


Delhi Style Biryani Masala


For the Rice Preparation

            500 gm Basmati rice

Whole garam masala (1 cloves, 1 cardamoms and 1 cinnamon sticks)

            1 tbsp Oil

             Salt to taste

Chicken Ingredients

500 gms - Chicken

3 tbsp Ginger and Garlic paste

6-7 Green Chilli  (slit)

3 tbsp Zaiqa Delhi Biryani Masala

2 - Fried onions

1 tbsp Lemon Juice

200 gms Semi thick Curd

7-8 Green Chili

Green chili pickle: 2 tbsp

1 tomato (ground) – Optional

Few coriander leaves - Optional

Oil/Ghee- 7-8 tbsp

Salt-2 tbsp

Kesari food color – 1 tsp


Rice Preparation -Parboiling Rice

Heat enough water to boil rice, add rice only after water is hot. Add the
garam masala (1 clove, 1 cardamom, 1 inch cinnamon stick, ½ tsp shah zeera) and
cook till ¾ done. Drain immediately and use as required

Chicken Preparation

1. Heat ghee in a deg (a big cooking vessel), Add ginger garlic paste and green chillies, with chicken pieces and roast for 2 minutes.

2. Add Zaiqa Delhi biryani powder and roast on a high flame for 2 more minutes.

3. Once the chicken is almost done, add salt and ¼ cup curd, fried onions,
ground tomato, chopped coriander leaves saute well for 5 mins.

4. Mix kesari color powder with remaining curd along with 1 tsp Zaiqa Delhi Biryani Masala, Lemon Juice and beat together. Pour in the vessel and over with
the chicken pcs, no need to mix

5. Layer the cooked rice on top of cooked chicken. Add the chilli pickle in between the rice layers. Seal & Cook (Dum) on a low heat for 6-7 minutes.

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