Box pack
Bombay Biryani Masala 50g
₹90
Free shipping on orders of ₹499 or more
A bold, tangy Bombay-style biryani spice mix with kewra, lemon and tamarind for layered chicken or mutton biryani cooked on dum at home.
- Packaging
- Box pack
- Availability
- In stock
- Heat
- Hot (3 of 4)
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Bombay Biryani Masala 50g
- Net quantity
- Pack of 1: 50g
- Pack of 2: 2 × 50g (100g in all)
- Pack of 3: 3 × 50g (150g in all)
- Pack of 4: 4 × 50g (200g in all)
- MRP
- Pack of 1: ₹90 (inclusive of all taxes)
- Pack of 2: ₹180 (inclusive of all taxes)
- Pack of 3: ₹270 (inclusive of all taxes)
- Pack of 4: ₹360 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- White Salt, Coriander Powder, Kashmiri Chilli Powder, Cumin Powder, Garlic Powder, Red Chilli Powder, Fennel Powder, Ginger Powder, Kewra Powder, Fenugreek Powder, Black Pepper Powder, Papain Powder, Corn Syrup Solids, Lemon Powder, Citric Acid, Tamarind Powder, Bay Leaf Powder, Black Cardamom Powder, Turmeric Powder, Cinnamon Powder, Clove Powder, Nutmeg Powder, Mace Powder, Green Cardamom Powder
- Allergen information
- Processed in a facility that also handles mustard, sesame, nuts & gluten.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Bombay Biryani Spice Mix is made for the Mumbai style of biryani: spicier and tangier than many, with a fragrant lift from kewra. Kashmiri and red chilli bring colour and heat, lemon, tamarind and citric acid add the sour edge, and cardamom, clove, cinnamon, nutmeg and mace perfume the rice. Papain powder in the blend helps soften the meat as it cooks, and the salt is already in.
Use it for chicken or mutton biryani, with potatoes in the layers if you like, or for egg and prawn biryani.
Tip: cook the meat gravy until the oil separates and it turns thick before you layer it. A wet gravy makes the rice soggy, while a thick one coats each grain during dum.
- Best for
- Chicken biryani, mutton biryani, Bombay biryani with potatoes, egg biryani, prawn biryani
- How to use
For 1 kg mutton or chicken and about 750 g basmati rice (washed and soaked), fry 400 g sliced onions until golden, add 300 g chopped tomatoes and cook until the oil separates, then add the meat, 2 tablespoons ginger-garlic paste, 300 g curd and one pack of the spice mix. Add 2 cups water and cook on low heat until the meat is tender, then on high heat until the gravy thickens. Boil the rice in 2 litres of salted water until 70% done, drain, layer it with the gravy and cook covered on low heat (dum) until done.
