A locally manufactured product, MAGGI® Professional Hyderabadi Biryani Mix can be used to provide signature flavors of Hyderabadi biryani. It is versatile and can also be used to make kebabs, tikkas, kormas and more.
- Easy to prepare
- Provide Signature notes of Hyderabadi biryani
- Customizable at Chef's end
- Can also be used to make: Other Regional biryanis | Kebabs | Tikkas and much more.
Just add to marinade with: Curd + Herbs (Coriander & Mint) + Fried Onion.
A mix of spices that can give you the signature flavours of Hyderabadi biryani.
It offers chefs the freedom to experiment and create their own dishes.
Thanks to its versatility, it can also be used to make other regional biryanis, tikkas and more.
60 x 200g
Store in a cool, dry and hygienic place.
Mixed spices (Red chilli powder, Cinnamon powder, Garlic powder, Clove powder, Ginger powder, Turmeric powder, Bay leaf powder, Green cardamom powder, Spice extract blend, Black caradmom powder, Black pepper powder), lodised salt, Acidity regulator (330) , Sugar, Palm oil and Flavour enhancer (635) .
Mixed spices, Iodised salt, Acidity regulator, Sugar, Palm oil and Flavour enhancer
May contains - Wheat, Milk and Soy
To make 1kg of Hyderabadi biryani: In a lagan, mix chicken (375 g) with MAGGI Professional Hyderabadi Biryani Seasoning (21g), cured (100g), mint (1/2 cup, chopped), coriander leaves (1/2 cup, chopped), fried onion (25g), and oil/ghee (3 tsp).
Marinate for 30 minutes.
In a handi, boil water (1 litre) with salt (10g) & whole garam masala (2-3g, optional).
Add soaked rice (250g) and cook till half done, strain half of the cooked rice and layer it on the marinated chicken.
Boil the rest of the rice further until 75% done and layer.
Sprinkle boiled rice water (1/4 cup), saffron water (1 tsp) and oil/ghee (3 tsp).
Cover with a lid and finish it on a high flame for 5 minutes on a low flame.
Switch off the flame and rest the biryani for 10 minutes, serve hot.