Largely a combination of flavouring spices used along with taste-agents like black pepper & chilli to impart a pleasantly textured flavour to ordinary rice.

The origins of this blend can be traced back to the Mughal era.

USAGE

Biryani/Pulav can either be a Veg. or a Non-Veg. preparation usually made during special occassions. It is a whole meal by itself, and is almost always the centre-piece of most Indian dinner parties. Is usually served with curry and raita (curd spiked with fresh green herbs)

RECIPE: VEGETABLE BIRYANI

Before you begin: Parboil 250 gms. Basmati Rice. In 3 tbsp oil, fry 3 sliced onions, 1 tsp each ginger/garlic paste. Add puree of 2 tomatoes, chilly and turmeric powder.
Cook till oil separates. Add ½ cup curd. Add 1½ tbspEverest Biryani Masala, roast. Add 1½ cup cooked vegetables like green-peas, cauliflower, carrot and salt. Grease bowl, spread ½ the rice, add vegetables, spread remaining rice. Pour 2 tbsp ghee, ½ cup milk. Cover, heat for 15 mins. on low flame
.

Largely a combination of flavouring spices used along with taste-agents like black pepper & chilli to impart a pleasantly textured flavour to ordinary rice.

The origins of this blend can be traced back to the Mughal era.

USAGE

Biryani/Pulav can either be a Veg. or a Non-Veg. preparation usually made during special occassions. It is a whole meal by itself, and is almost always the centre-piece of most Indian dinner parties. Is usually served with curry and raita (curd spiked with fresh green herbs)

RECIPE: VEGETABLE BIRYANI

Before you begin: Parboil 250 gms. Basmati Rice. In 3 tbsp oil, fry 3 sliced onions, 1 tsp each ginger/garlic paste. Add puree of 2 tomatoes, chilly and turmeric powder.
Cook till oil separates. Add ½ cup curd. Add 1½ tbspEverest Biryani Masala, roast. Add 1½ cup cooked vegetables like green-peas, cauliflower, carrot and salt. Grease bowl, spread ½ the rice, add vegetables, spread remaining rice. Pour 2 tbsp ghee, ½ cup milk. Cover, heat for 15 mins. on low flame
.