Bring home the slow-cooked grandeur of a Lucknowi dum biryani with Awadhi Biryani Masala. Hand-blended in small batches, no fillers - built around the spices the dish is actually supposed to have.

Awadhi biryani is a patient dish. Its masala has weight: the warmth of cinnamon and cloves, the lift of green and black cardamom, the floral note of rose petals, all carried by coriander, cumin and black pepper. You taste each spice, and they don't fight.

Our blend follows the regional formula. The front of the pack names the major spices; the back lists the full 14. Nothing else hides in the bag - no fillers, no preservatives, no artificial colour, no MSG, no "and other spices." The panel on the back is the whole list.

How to use:

Use 1 to 1.5 tsp per kg of marinated meat or vegetables. Marinate, layer, seal, and slow-cook on dum. Works equally for paneer and kathal biryani.

Made of:

Black cardamom, green cardamom, cloves, javitri (mace), cinnamon, shah jeera, black pepper, bay leaf, coriander, rose petals, cumin, kabab cheeni, turmeric, salt.

BEST WITH:

Biryani, Pulao, Korma