Black Cardamom, Black Pepper, Cardamom, Cassia, Cassia Leaf, Turmeric, Clove, Clove Leaf, Coriander, Chilli, Cumin, Kasuri Methi, Mace, Caraway, Nutmeg
RECIPE:
Parboil 250 gms. Basmati Rice. In 3 tbsp oil, fry 3 sliced onions, 1
tsp each ginger/garlic paste. Add puree of 2 tomatoes, chilly and
turmeric powder.
Cook till oil separates. Add ½ cup curd. Add 1½ tbsp Everest
Biryani Masala, roast. Add 1½ cup cooked vegetables like greenpeas, cauliflower, carrot and salt. Grease bowl, spread ½ the rice,
add vegetables, spread remaining rice. Pour 2 tbsp ghee, ½ cup
milk. Cover, heat for 15 mins. on low flame.remaining rice. Pour 2
tbsp ghee, ½ cup milk. Cover, heat for 15 mins. on low flame
Parboil 250 gms. Basmati Rice. In 3 tbsp oil, fry 3 sliced onions, 1
tsp each ginger/garlic paste. Add puree of 2 tomatoes, chilly and
turmeric powder.
Cook till oil separates. Add ½ cup curd. Add 1½ tbsp Everest
Biryani Masala, roast. Add 1½ cup cooked vegetables like greenpeas, cauliflower, carrot and salt. Grease bowl, spread ½ the rice,
add vegetables, spread remaining rice. Pour 2 tbsp ghee, ½ cup
milk. Cover, heat for 15 mins. on low flame.remaining rice. Pour 2
tbsp ghee, ½ cup milk. Cover, heat for 15 mins. on low flame