1/2 tsp. Ingredients : Black Pepper, Cassia, Cardamom Amomum, Red Chillies, Caraway, Cloves, Green Cardamom, Mace Fry one large, chopped red onion (90g) and 2 cloves of garlic in 30g cooking oill. Add rice and stir for 2 minutes. ~500 grams. this masala remains fresh up to 2 months. nutmeg has very pungent flavor. Yogurt. Add 150g cubed meat pieces and fry until brown. Basmati Rice. 1.5 tbsp. In a separate pan Add 5g Hyderabadi Biryani masala & mix. Recipe Suggestion: Soak 200g cleaned, washed rice for 30 minutes in water and drain. Biryani Masala and Pulao masala are almost same. Direction : Heat cooking medium, add Biryani masala, water and pre-soaked rice. Ingredients MDH Hyderabadi Biryani Masala. but it gradually loses the flavor. ~400 grams / 2 cups. it can dominate all the other flavors. Add 150g cubed meat pieces and fry till brown. With bones is the usual thing with Biryanies – specially the drumsticks. Fry 1 large, chopped red onion (90g) and 2 garlic cloves in 30g oil. Can be boned or otherwise. 2 … (Optional) Ginger-Garlic Paste. Saffron. ~500 grams. Recipe: Soak 200g cleaned and washed rice for 30 minutes in water. MDH does not use these synthetics. Starting with manually ground spices, MDH soon switched over to automatic machines to meet the fast growing demand for MDH Spices. Add mutton/ chicken pieces as desired, a pinch of saffron/ turmeric powder and cook as usual. so you need to add a small piece. In a separate pan, mix 5g Hyderabadi Biryani Masala with the … so I suggest making the masala in small quantities than making a large quantity at a time. Chicken.