R 25.00 Save R -25

Tax includedShipping calculated at checkout

This spice mix is coarsely ground and mixed with whole spices to give your biryani the most aromatic and wholesome flavour. The recipe calls for cooking in "dum," a traditional method that helps retain all of the flavours within the layers of rice and meat.

Nimkish Mutton Dum Biryani Spice Mix is an all-in-one cooking solution that eliminates the need for onion, ginger, garlic, salt, or any other spice blend. No more worry about getting the spices ratio right, as we've already done that for you.

• Nimkish Ready to Cook Spices are authentic, easy to use and super-delicious.
• It requires very little preparation and provides the most flavourful dishes.
• No need to add onion, ginger, garlic, salt or any other spice.
• No added MSG, no artificial flavours, no added colours & preservatives.
• Restaurant style flavours | Premium spices | 100% Natural Ingredients
• Ready to Cook Spices | Instant Masala

Cooking Instructions

1. To 500g mutton pieces, rub 2 tbsp ginger garlic paste (optional), 200g yogurt, 1 lemon juice, 6 tbsp oil and 1 pack of Nimkish Mutton Dum Biryani Masala. Mix well and keep aside for 30 minutes.
2. Wash and soak 250g Basmati rice in 450 ml water for 30 minutes. Put the contents in a pan with 4 tbsp oil and boil until 70% cooked and water is absorbed.
3. Put the mutton in a pressure cooker and keep on high heat until first whistle. Turn the heat to low and cook for 10 minutes. Open the lid once the steam has released.
4. In a heavy bottom pan, spread half the mutton then layer it with rice – again mutton and then rice on top. Sprinkle with fried onions and garnish with coriander and dry fruits of choice.
5. Add few strands of saffron to 200ml hot milk and steep for 30 minutes till colour draws out. Pour this saffron milk on the top evenly. Add 2 tbsp desi ghee on top of the rice (optional).
6. Place the heavy bottom pan over tawa (flat pan), cover with lid and seal it with dough / aluminum foil wrapped all around the lid. Let it simmer for 30 minutes in dum (pressure). Turn off the heat and let it sit for 10 minutes.