Box pack
Veg Biryani Spice Mix
₹90
Free shipping on orders of ₹499 or more
A warm, fragrant biryani spice mix for layered vegetable biryani: marinate the vegetables in curd with the mix, then steam them under par-boiled basmati.
- 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
- Veg Biryani Spice Mix
- Net quantity
- 50g
- MRP
- ₹90 (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
- Salt, Red Chilli, Cumin, Coriander, Black Pepper, Ginger, Garlic, Turmeric, Clove, Mace, Nutmeg, Cinnamon, Kasoori Methi, Black Cardamom, Green Cardamom, Screw Pine Tree, Fennel Whole Spices (Green Chilli, Star Anise, Bay Leaf, Clove, Javitri, Green /Black Cardamom)
- 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 Veg Biryani Spice Mix gives a vegetable biryani the depth people usually expect from a meat one. The blend is warm rather than fiery, with the sweet, floral aroma of a whole-spice biryani masala that rises from the pot when you lift the lid.
Use it for a classic layered biryani of carrots, beans, peas, cauliflower and potato, or add paneer, soya chunks or mushrooms. It also makes a one-pot veg pulao or tahari taste more festive.
Tip: soak the basmati for 45 minutes to an hour and boil it until it is about 85% cooked before layering. The grains finish cooking in the steam, stay separate and soak up the masala from the vegetables below.
- Best for
- Veg biryani, paneer biryani, soya chunk biryani, mushroom biryani, veg pulao, tahari
- How to use
For 500 g basmati rice, whisk the spice mix into curd with three-quarters of your fried onions, coat the mixed vegetables and cook them in ghee for about 10 minutes. Soak the rice for 45 to 60 minutes, boil it in salted water until about 85% done and drain. Layer the vegetables with mint, coriander and the remaining onions under the rice, then cover tightly and cook on the lowest flame for 20 minutes, or in a 100°C oven for 30 minutes, until the steam builds.
