Hyderabadi Biryani Masala


Hyderabadi Biryani Masala



Onion, Ginger, Garlic, Sunflower Oil, Ghee, Coriander seeds, Green Chilli, Turmeric, Cardamom, Cinnamon, Cumin, Clove, Star Anise, Black Cardamom, Salt, Ghee, lemon

Nuritional value (Approx for 100 g)

Energy (Kcal):  350 Kcal
Protein (g): 10 grams
Fat (g): 15 grams
Saturated Fat (g): 1 grams
Carbohydrates (g): 50 grams
Sugars (g): 5 grams
Fiber (g):
10 grams
Sodium (mg): 500 milligrams

Cooking instruction: (Chef recommended) 

  1. Soak Biryani rice for 15 minutes and boil it adding 2 g of whole spices, 10 g of salt and 8 ml of oil
  2. Add 50 of curd, 5 g of coriander leaves, 5 g of mint leaves, 5 g of lemon juice, 20 g of fresh cream, 300 g of NUTY Hydrabad biryani masala and 500 g of chicken and marianate                            
  3. Marinate the chicken for 20 minutes
  4. After 20 minutes, Cook the content in pan for 3 min
  5. Add the cooked basmati rice on the top of the chicken masala in pan.
  6.  Add 20 g ghee, 2 g of coriander, 2 g of mint leaves, 5 of fried onion and 5 ml of saffron water (2.5 mg of saffron & 5 ml of water)                                                          
  7. Close the lid and cook for 30 minutes in low flame
  8. Turnoff the flame & leave the biryani for 15 more minutes
  9. Serve Hot biryani along with raita       

Storage condition

Frozen (-18 °C): Best before 12 months from the date of manufacture
Chilled (0-5 °C): Best before 60 days from the date of manufacture
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