MAGGI® Professional Lucknowi Biryani Seasoning
A dry seasoning product crafted from the choicest of spices that add signature flavors to a Lucknowi biryani.
Experience the delicate flavours and rich fragrance of biryani from the Awadhi cuisine with locally manufactured MAGGI® Professional Lucknowi Biryani Seasoning :
- Easy to prepare
- Provide Signature notes of Lucknowi biryani
- Customizable at Chef's end
- Can also be used to make: Other Regional biryanis | Kebabs and much more.
Just add to marinade with: Curd + Fried Onion.
It offers chefs the freedom to experiment and create their own dishes.
A mix of spices that can give you the signature flavours of Lucknowi biryani.
Versatile solution to help make other regional biryani, kebabs and much more
60 x 200g
86 serves
Store in a cool, dry and hygienic place.
6 months
Iodised salt, Mixed spices (34.3%) (Chilli powder, Garlic powder, Ginger powder, Cinnamon powder, Nutmeg extract, Green cardamom powder, Green cardamom extract, Turmeric powder, Nutmeg powder, Coriander powder, Black Cardamom powder, Black pepper powder, Clove powder), Sugar, Palm oil, Acidity regulator (330) and Flavour enhancer (635)
Mixed spices, Iodised salt, Sugar, Palm oil, Acidity Regulator and Flavour enhancer
May contains Wheat, Milk and Soy
In a lagan, mix 375 g mutton, 50 g curd, 15 g fried onion and 20 g MAGGI Professional Lucknowi Biryani Seasoning.
Marinate for 30 mins.
Saute the above in 3-4 tsp oil/ghee till the fat separates, now add 2 cups of water and cook (covered) on a slow flame until meat becomes tender.
Add ½ cup of milk, ½ cup mint leaves, 2 slit green chillies and 5 ml kewra water/1 drop sweet attar and mix well.
In a handi, boil 1 litre of water with 5 g salt & 2-3 g whole garam masala (optional), add 250 g soaked rice and cook till half done, strain half of the cooked rice with the help of strainer and layer it on cooked mutton.
Boil the rest of the rice further until 75% done and layer.
Sprinkle 1 tsp saffron water (Optional) and 3-4 tsp of oil/ghee.
Cover with a lid and finish it on dum on a high flame for 5 minutes and 5-10 minutes on a slow flame.
Switch off the flame, rest the biryani for 10 minutes, serve hot.
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