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Experience the delicate flavours and rich fragrance of biryani from the Awadhi cuisine with locally manufactured MAGGI® Professional Lucknowi Biryani Seasoning :

  • Easy to prepare
  • Provide Signature notes of Lucknowi biryani
  • Customizable at Chef's end
  • Can also be used to make: Other Regional biryanis | Kebabs and much more.
Features & Benefits Product Information Usage & Application
Easy to prepare

Just add to marinade with: Curd + Fried Onion.

Customizable at Chef's end

It offers chefs the freedom to experiment and create their own dishes.

Provide Signature notes of Lucknowi biryani

A mix of spices that can give you the signature flavours of Lucknowi biryani.

Can also be used to make other regional dishes

Versatile solution to help make other regional biryani, kebabs and much more

SKU specs

60 x 200g

Yield

86 serves

Storage Information

Store in a cool, dry and hygienic place.

Shelf Life

6 months

Key Ingredients

Mixed spices, Iodised salt, Sugar, Palm oil, Acidity Regulator and Flavour enhancer

Allergen Information

May contains Wheat, Milk, Soy.

  • In a lagan, mix 375 g mutton, 50 g curd, 15 g fried onion and 20 g MAGGI Professional Lucknowi Biryani Seasoning.

  • Marinate for 30 mins.

  • Saute the above in 3-4 tsp oil/ghee till the fat separates, now add 2 cups of water and cook (covered) on a slow flame until meat becomes tender.

  • Add ½ cup of milk, ½ cup mint leaves, 2 slit green chillies and 5 ml kewra water/1 drop sweet attar and mix well.

  • In a handi, boil 1 litre of water with 5 g salt & 2-3 g whole garam masala (optional), add 250 g soaked rice and cook till half done, strain half of the cooked rice with the help of strainer and layer it on cooked mutton.

  • Boil the rest of the rice further until 75% done and layer.

  • Sprinkle 1 tsp saffron water (Optional) and 3-4 tsp of oil/ghee.

  • Cover with a lid and finish it on dum on a high flame for 5 minutes and 5-10 minutes on a slow flame.

  • Switch off the flame, rest the biryani for 10 minutes, serve hot.

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