PHM Biryani Masala (50gm)

Product Description

Biryani Masala is a rich spice blend made for one of the most loved rice dishes across Pakistani, Indian, Bangladeshi, and wider South Asian kitchens. From weekend family meals to weddings, Eid gatherings, and large celebrations, biryani is often the dish everyone waits for.

Known for its long basmati rice, spiced meat, potatoes, fried onions, yogurt, and deep aroma, biryani brings warmth and occasion to the table. PHM Biryani Masala gives your dish a bold, aromatic, and savoury flavour with the familiar depth of traditional biryani.

Use it for chicken, mutton, beef, veal, or vegetable biryani. It helps you prepare flavourful biryani at home without measuring many separate spices. PHM Biryani Masala has no added colour; the rich colour comes naturally from the spices and the slow cooking process.

Salt, Red Chilli, Paprika, Cumin, Ginger, Garlic, Onion, Fenugreek, Coriander, Turmeric, Dried Plum, Black Pepper, Clove, Cardamom, Cinnamon, Star Anise, Citric Acid.

Biryani Recipe

Ingredients Required

PHM Biryani Masala — 1 full bag
Meat on bones — 1 kg / 2.2 lb
Basmati rice — 750 g / 3 1/2 cups, washed and soaked
Onions — 300 g / 3 medium, finely sliced
Tomatoes — 300 g / 3–4 medium, diced
Potatoes — 250 g / 2 medium, peeled and quartered
Garlic paste — 2 tbsp
Ginger paste — 2 tbsp
Green chillies — 8–10
Plain yogurt — 200 g / 1 cup, whipped
Oil or ghee — 175 ml / 1 cup

Optional: 1/8 tsp crushed saffron bloomed in 1 tbsp warm water.

Method 1: Marination Method

Best for deeper flavour.

1. Marinate meat with fried onions, half of the tomatoes, garlic paste, ginger paste, yogurt, and 3/4 of PHM Biryani Masala. Keep aside for at least 2 hours, or overnight for best flavour.
2. Heat oil or ghee in a pot. Add the marinated meat and cook until the meat is tender, the masala thickens, and the oil separates.
3. Add potatoes when the meat is almost tender, or cook the potatoes separately if preferred.
4. Boil soaked basmati rice with salt until 70–75% cooked. Drain and keep aside.
5. In a large pot, layer the cooked meat masala, potatoes, rice, remaining PHM Biryani Masala, green chillies, and remaining tomatoes.
6. Drizzle saffron water on top if using. Cover tightly and cook on low heat for 15–20 minutes.
7. Let it rest for 5–10 minutes before serving. Serve hot with raita and fresh salad.

Method 2: Quick Home-Style Method

Best when you want to cook biryani without marination.

1. Heat oil or ghee in a pot. Fry sliced onions until golden brown.
2. Add ginger paste and garlic paste. Fry for 1–2 minutes until fragrant.
3. Add meat and fry on medium-high heat until the meat changes colour and the raw smell is gone.
4. Add tomatoes, yogurt, and PHM Biryani Masala. Mix well and cook until the tomatoes soften and the masala thickens.
5. Cover and cook until the meat is almost tender. Add a little water only if needed.
6. Add potatoes and cook until the meat and potatoes are tender and the oil separates from the masala.
7. Boil soaked basmati rice with salt until 70–75% cooked. Drain and keep aside.
8. In a large pot, layer the meat masala, potatoes, rice, green chillies, and a small sprinkle of remaining PHM Biryani Masala if desired.
9. Drizzle saffron water on top if using. Cover tightly and cook on low heat for 15–20 minutes.
10. Let it rest for 5–10 minutes before serving. Serve with raita and salad.

Simple Raita Recipe

Mix yogurt with crushed garlic, black pepper, salt, and roasted cumin. Mint and green chillies  can be added if preferred.

What rice is best for biryani?
Basmati rice is best for biryani because it has long grains, a natural aroma, and absorbs the flavour of spices and meat masala well. Wash and soak the rice before cooking for better texture.