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Zaiqa The Spice Store

Zaiqa Special Biryani Masala

Zaiqa Special Biryani Masala

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Regular price Rs. 60.00
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My grandma belonged to an era that knew fresh air and real food. Her kitchen was an orchestra of utensils, ladles and crackling fire churning up meals after meals to nurture and nourish her family. It was a time when India was as it was meant to be – peaceful and unbroken. Kitchens may have moved under dire circumstances, but my grandma’s biryani recipe, loved and passed on to me, remains the same.

Indulge in rich, fragrant biryani and share a piece of history with our Biryani e Khaas Masala.

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


Zaiqa Special Biryani Masala


 §  1 kg chicken

§  5 onions - deep fried

§  2 tbsp ginger-garlic

§  Salt as per taste

§  2-3 tbsp Zaiqa Biryani E Khas Masala

§  4-6 green chillies (ground to a paste)

§  4 tomatoes (chopped)

§  ½ cup mint leaves

§  ½ cup coriander
leaves (chopped)

§  2 cups oil

§  1 tbsp lemon juice

§  2 cups curd

§  2 tbsp ghee


For the Rice

§  1 kg Basmati rice

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

§  Salt


1.    Deep fry onions and set aside.
In 1 cup of curd mix 2 tbsp ginger-garlic paste, paste of 6 green chillies and 2 tbsps Zaiqa’s Biryani e Khaas Masala.

2.    Fry this paste in the same oil used to make the deep fried onions (brishta) - approx 200 ml; fry for 2 -3 mins.
Add chicken, fry well and add little water; simmer for 5 mins.

3.    Meanwhile, in a bowl, mix a little
curd, orange colour and little more of the Biryani e Khaas Masala and keep aside. In another bowl, mix coriander and mint leaves, tomato slices and add deep fried onions (brishta).

4.    Add the basmati rice (soaked for 30mins) in boiling water along with the whole garam masala and cook till half done. Strain and keep aside.

5.    To prepare the biryani for dum, layer the chicken gravy, tomato and leaves mixture, orange coloured curd mix along with the half cooked rice in a thick bottomed vessel. For the final layer, add 2 tbsp ghee over the half cooked rice. Seal with aluminium foil and cover the lid. Dum for 5-10 mins.

- To make mutton biryani, pressure cook or par
boil meat with salt, turmeric powder and a little ginger garlic paste till half
done. Now, follow the steps to fry the meat with curd masala as in step 2. 

2 -
for vegetarian version, replace the chicken with mixed vegetables and follow the steps for
dum cooking.


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