nutmeg has very pungent flavor. so you need to add a small piece. it can dominate all the other flavors. so I suggest making the masala in small quantities than making a large quantity at a time. Add 150g cubed meat pieces and fry until brown. Fry 1 large, chopped red onion (90g) and 2 garlic cloves in 30g oil. Starting with manually ground spices, MDH soon switched over to automatic machines to meet the fast growing demand for MDH Spices. Recipe Suggestion: Soak 200g cleaned, washed rice for 30 minutes in water and drain. 2 … Saffron. ~500 grams. this masala remains fresh up to 2 months. ~500 grams. 1/2 tsp. With bones is the usual thing with Biryanies – specially the drumsticks. ~400 grams / 2 cups. Add rice and stir for 2 minutes. MDH does not use these synthetics. 1.5 tbsp. Yogurt. but it gradually loses the flavor. Ingredients MDH Hyderabadi Biryani Masala. Add mutton/ chicken pieces as desired, a pinch of saffron/ turmeric powder and cook as usual. Direction : Heat cooking medium, add Biryani masala, water and pre-soaked rice. Chicken. Recipe: Soak 200g cleaned and washed rice for 30 minutes in water. In a separate pan Add 5g Hyderabadi Biryani masala & mix. Can be boned or otherwise. In a separate pan, mix 5g Hyderabadi Biryani Masala with the … Basmati Rice. Biryani Masala and Pulao masala are almost same. Add 150g cubed meat pieces and fry till brown. Ingredients : Black Pepper, Cassia, Cardamom Amomum, Red Chillies, Caraway, Cloves, Green Cardamom, Mace Fry one large, chopped red onion (90g) and 2 cloves of garlic in 30g cooking oill. (Optional) Ginger-Garlic Paste.