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Zaiqa The Spice Store

Hyderabadi Biryani Masala

Hyderabadi Biryani Masala

7 total reviews

Regular price Rs. 60.00
Regular price Sale price Rs. 60.00
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Have you considered how life is a lot like Hyderabadi Biryani? It’s not just that there are layers, but also that the true flavours reveal themselves only when you dig deep. Picture succulent meat cloaked in our authentic Hyderabadi Biryani Masala layered with fragrant basmati rice cooking on a low flame, gently melding a myriad of flavours into one princely dish.

Ingredients - Red Chilli, Haldi,Shah Zeera, Mace, Nutmeg, Bayleaf, Cloves, Staranise & Black Cardamon, Shah Zeera, Black Cardamon & Pepper


Hyderabadi Kacche Biryani


 1 cup oil/ghee


 1 kg chicken

5 onions – deep fried (brishta)

2 tbsp ginger-garlic paste

2-3 tbsp Zaiqa Hyderabadi Biryani Masala

4-5 green chillies (crushed)

1 tbsp lemon juice

500 gms curd for meat (a little less than that for chicken)

½ cup mint leaves (chopped)

½ cup coriander leaves (chopped)

Salt as per taste

For the rice

1 kg Basmati rice

Whole garam masala (7 green cardamom, 4-5 cloves and 2 inch cinnamon)



Marinate chicken/meat with all the ingredients mentioned under
‘marinade’. Reserve ½ of the deep fried onions (brishta) for layering.

In a separate heavy bottom pan, add whole garam masala and salt to boiling water.

Add the soaked basmati rice to the boiling flavoured water and cook till half done. Strain and keep aside.

In a thick bottomed vessel, layer the marinated chicken and spread
half of the remaining brishta (fried onions). Layer with rice, sprinkle
saffron dissolved in milk (¼ cup), drizzle 2 tbsp hot ghee evenly and
top with remaining brishta (fried onions).

Seal the biryani with a silver foil or flour dough and cook on dum for 30 mins.

Suggestion 1 – To make mutton biryani, along with
all above mentioned ingredients, add 2 tbsp raw papaya paste or any other meat tenderiser to the marinade. This is an important ingredient or the meat won’t tenderise well. Alternatively, marinate meat with all
the ingredients, add a little water and pressure cook till half done.
Once half-cooked, layer and cook in dum style with rice as mentioned in step 4.

Suggestion 2   For vegetarians, replace the chicken with mixed vegetables (sauté assorted vegetables in ghee for 5 mins and marinate for 30 mins with the marinade ingredients;
after that follow the steps for dum cooking.)

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