Box pack
Dum Biryani Spice Mix
₹90
Free shipping on orders of ₹499 or more
A complete masala for layered mutton or chicken dum biryani, with Kashmiri chilli, kewra and warm whole spices, and salt already added for the meat.
- Packaging
- Box pack
- Availability
- In stock
- Heat
- Medium (2 of 4)
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Dum Biryani Spice Mix
- 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, (Whole Spices), Kashmiri Mirch Powder, Coriander Powder, Cumin Powder, Fennel Powder, Red Chilli Powder, Garlic Powder, Ginger Powder, Black Pepper Powder, Kewra Powder, Fenugreek Powder, Bay Leaf Powder, Turmeric Powder, Black Cardamom Powder, Cinnamon Powder, Nutmeg Powder, Clove 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 Dum Biryani Spice Mix is made for the slow, sealed cooking of a proper dum biryani. Kashmiri chilli gives the meat a rich red gravy, coriander, cumin and fennel give it body, and cardamom, cinnamon, clove, mace, nutmeg and bay leaf carry their aroma up through the rice. A touch of kewra adds the floral note you expect when the lid comes off.
Marinate the meat with yogurt, fried onions and the mix, cook it down to a thick gravy, then layer it with part-boiled basmati, mint, coriander and the rest of the onions before sealing the pot. The same mix suits egg or vegetable biryani with a shorter cooking time.
Salt is already in the mix for the meat, while the rice is salted in its boiling water. Serve with raita, mirchi salan or a simple onion salad.
- Best for
- Mutton dum biryani, chicken dum biryani, egg biryani, vegetable dum biryani
- How to use
For 1 kg of mutton or chicken and 500 g basmati, marinate the meat with 300 g whisked yogurt, three-quarters of 500 g fried onions and the pack of spice mix. Cook it in hot ghee for 10 minutes, add water (600 ml for mutton, 300 ml for chicken), then cover and cook on low heat until tender and the gravy is thick. Layer with soaked basmati boiled until 85% done, mint, coriander and the remaining onions, then seal and cook on dum: 30 minutes in a 100°C oven or 20 minutes on a low flame.
