Bombay Biryani Masala

TABANI BOMBAY BIRYANI MASALA

Tabani Bombay Biryani Masala is a bold and aromatic spice blend inspired by the iconic flavors of Mumbai-style biryani—known for its rich taste, vibrant color, and perfectly balanced spice profile. This masala is carefully crafted to deliver a slightly tangy, mildly sweet, and deeply flavorful biryani that stands out with every bite.

Blended with premium spices such as coriander, cumin, cinnamon, cloves, black pepper, cardamom, and subtle tangy notes, it enhances both rice and meat, creating a layered dish full of aroma and character. The flavor is perfectly balanced—not too spicy and not too mild—making it suitable for all taste preferences.

With hints of traditional Bombay-style sweetness and fragrance, this masala gives your biryani a unique identity that feels both homely and restaurant-style. Ideal for family dinners, festive gatherings, and special occasions, Tabani Bombay Biryani Masala ensures consistent taste and unforgettable flavor every time. It is not just a spice mix—it is the true taste of Bombay in every plate.

DETAILED RECIPE (BOMBAY BIRYANI)

Ingredients:
• 2 cups basmati rice
• 500g chicken or mutton
• 2 onions (thinly sliced)
• 2 potatoes (optional, cubed)
• 2 tomatoes (chopped)
• 1 cup yogurt
• 2 tbsp Tabani Bombay Biryani Masala
• 1 tbsp ginger-garlic paste
• 2–3 green chilies
• Whole spices (bay leaf, cloves, cardamom, cinnamon)
• Fresh coriander and mint leaves
• 4 tbsp oil or ghee
• Salt to taste

Steps:

·       Soak the Rice:
Wash the basmati rice thoroughly and soak it in water for 30 minutes.

·       Fry Onions and Potatoes:
Heat oil in a pan and fry the onions until golden brown. Remove half for layering. Fry potatoes lightly and keep aside.

·       Cook the Meat:
In the same oil, add whole spices and sauté for a few seconds. Add chicken or mutton and cook until lightly browned.

·       Prepare the Masala Base:
Add ginger-garlic paste, green chilies, and tomatoes. Cook until the tomatoes become soft and the oil starts separating.

·       Add Yogurt and Masala:
Add yogurt and Tabani Bombay Biryani Masala. Mix thoroughly and cook for 3–4 minutes.

·       Cook the Meat Completely:
Cover and cook until the meat becomes tender and flavorful.

·       Boil the Rice:
Cook the soaked rice separately until it is about 70% done. Drain excess water.

·       Layer the Biryani:
In a heavy-bottom pot, spread a layer of rice followed by a layer of meat masala. Add fried onions, potatoes, coriander, and mint. Repeat the layers.

·       Dum Cooking:
Cover the pot tightly and cook on low heat for 20–25 minutes to allow the flavours to blend perfectly.

·       Serve:
Let the biryani rest for 5 minutes. Gently mix and serve hot with raita, salad, or pickle for a complete meal.