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Zaiqa The Spice Store

Shahi Dum Biryani Masala

Shahi Dum Biryani Masala

13 total reviews

Regular price Rs. 60.00
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Slow and steady wins the race and captivates the taste buds too.

Aromatic and spicy with notes of royalty - thanks to it being Mughal inspired, the slow cooked dum biryani finds a best friend in our Dum Biryani Masala.

Ingredients - Red Chilli, Dhania, Zeera, Cloves, Cinnamon, Bay leaf, Cardamon, Shah Zeera, Black Cardamon & Pepper


​​Shahi Biryani Masala

Recipe 1 - Zaiqa Shahi Mutton Biryani


·       1 kg mutton

·       750 gms basmati rice

·       Whole garam masala ( 2 cloves, 2
elaichi and 2 cinnamon sticks)

·       4 onions (sliced)

·       2-3 tomatoes (chopped)

·       2 tbsp ginger-garlic paste

·       1cup oil

·       2 tbsp ghee (optional, but great for

·       1 cup - curd

·       2 green chillies (optional)

·       ½ tsp Turmeric pwd

·       2- 3 tbsp Zaiqa Dum Biryani Masala

·       Salt to taste

·       Few sprigs of mint (pudina- chopped)

·       Few sprigs of coriander leaves

·       1 tbsp lemon juice

·     A few strands of saffron (soaked in
1/4 cup warm milk)


 1.     Heat oil, add whole garam
masala and fry onion slices till golden brown (7 mins); add 2 tbsp
ginger-garlic paste and sauté well.

2.     Add meat and fry; add tomatoes and cook
until oil separates and then add curd, turmeric powder and Zaiqa Shahi Biryani
Masala along with salt as per taste.

3.     Add chopped green chillies and fry
for 15 minutes. Cook on low heat until the meat is tender or pressure cook till
done. Add coriander and mint leaves.

4.     Separately par-boil rice till ¾ done.
Strain well and keep aside.

5.     In a thick-bottomed vessel, layer
half of the cooked rice over the mutton gravy, sprinkle saffron dissolved milk,
close and simmer (dum) for 10 mins.

  1. Serve hot with onion raita and brinjal


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.

Variation – Marinate meat with all the ingredients - except oil and onions - for 1 hour. Fry onions till golden, add the marinated meat and sauté for 5 mins; let it cook for 30 mins or pressure cook till almost done.
Layer with the half-cooked rice, sprinkle some onion brishta, coriander leaves,
mint leaves and saffron milk (2 tbsp). Cook on dum for about 10 mins.

 Dum cooking preparation

 Cover the thick-bottomed vessel with tight
lid, foil or seal with atta (dough) making sure that it’s completely sealed.

  1. Cook on high flame for 2 minutes, lower
    flame and leave it on dum for 10 minutes - keep a tawa on the flame such that the vessel is not directly on it. This will ensure that the cooking is slow and the seal will make sure that the flavours are retained while cooking.  

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