Organic Peshawari Biryani Masala

Biryani is traditionally a spiced mix of meat and rice, cooked over an open fire in a pot. It is combined with various components to create several highly tasty and unique flavor combinations. Our spices & herbs are sourced directly from the farmers and then are washed, dried, dehydrated, and then ground before packaging.

Peshawari Biryani

Things you’ll need:

• 1 cup basmati rice/· 1 tsp ghee
• 1 tsp Peshawar biryani masala
• ½ cup of choice beans
• ¼ tsp turmeric
• ½ tsp red chili powder
• 1 tsp ginger garlic paste
• 2 tomatoes, peeled and pureed
• a handful of cilantro and mint finely chopped
• ½ tsp garam masala/· salt to taste

To The Kitchen:

• Soak beans overnight. Drain and cook on moderate heat until done, reserving the cooking liquid.
• On low heat, Sauté turmeric powder, red chili powder, and ginger garlic paste until combined; add herbs and sauté until fragrant, and finally pour in tomato puree and beans.
• Stir and cook on medium heat until mixed and dry. Season with salt and continue stirring until the beans lose most moisture. Sprinkle garam masala and set aside.
• In a saucepan, heat ghee and add Peshawari biryani masala and rice, sautéing for a minute. Add 2 cups of the cooking liquid and bring to a boil. Cover and cook on low until done.

Mutton Biryani

Things you’ll need:

• Marinade: ½ kg mutton, 1 tsp red chili powder, 1 tsp biryani masala, 1 tsp garam masala, 1 tbsp ginger garlic paste, ¼ tsp turmeric, ½ cup yogurt, 1½ tbsp lemon juice, 1 tbsp oil, ½ tsp salt
• Rice: 2 cup basmati, soaked, bay leaf, cloves, ½ tsp salt
• 1 cup onion thinly sliced
• 2 green chilies slit
• 4 tbsp mint leaves & coriander leaves, ribboned
• ½ cup yogurt
• 1 pinch saffron soaked in 2 tbsp milk

To The Kitchen:

• Combine the ingredients for the marinade in a large bowl, cover, and refrigerate overnight.
• Caramelize onions and green chilies, set aside to cool.
• Cook the marinade covered on a low flame, stirring occasionally. Once cooked, stir in the yogurt and some of the herbs.
• In a pot, bring the water to a boil, add salt and drained rice, and cook until ¾ way cooked.
• In a large vessel, layer the rice under and over the meat, and sprinkle the onions, saffron milk, and herbs.
• Heat an old pan, place the pot covered with a heavy lid over it and cook on low heat for 15min.

Chicken Noodles

Things you’ll need:

• 1 packet of instant noodles
• ½kg chicken sausage or kebab
• 1 onion thinly sliced
• Ribboned coriander and mint
• 1 tsp Peshawari biryani masala

To The Kitchen:

• In a pan, cook the sausages. Cut into small pieces and set aside.
• Add the onions to the empty pan and caramelize.
• Cook instant noodles to your taste with the Peshawari biryani masala.
• Add the chicken bits, caramelized onions, and herbs for garnish.