The aroma of a perfectly cooked biryani starts with the right whole spices. Tiril Whole Spices – sourced from the finest farms – bring depth, fragrance, and authentic flavour to your biryani that you simply cannot get from pre-mixed powders.
Tiril Whole Spices Used:
– Tiril Bay Leaves (Tej Patta)
– Tiril Cloves (Laung)
– Tiril Green Cardamom (Elaichi)
– Tiril Cinnamon Sticks (Dalchini)
– Tiril Black Peppercorns
– Tiril Star Anise
– Tiril Mace (Javitri)
– Tiril Shahjeera (Caraway Seeds)
Other Ingredients:
– 2 cups aged Basmati rice
– 500g chicken or mutton
– 2 large onions (thinly sliced, fried)
– 1 cup thick yogurt
– 4 tbsp ghee
– Saffron soaked in warm milk
– Fresh mint and coriander
– Tiril Red Chilli Powder, Tiril Turmeric Powder
Method:
1. Soak Basmati rice for 30 minutes. Par-boil with Tiril whole spices (bay leaf, cloves, cardamom, cinnamon, star anise) until 70% cooked.
2. Marinate meat with yogurt, fried onions, Tiril Red Chilli, Tiril Turmeric, ginger-garlic paste, and half the whole spices for at least 2 hours.
3. In a heavy bottom pot, layer cooked meat at the bottom, then par-boiled rice on top.
4. Drizzle saffron milk, ghee, mint leaves, and remaining fried onions.
5. Seal with dough or foil and cook on dum (low heat) for 25-30 minutes.
6. Open gently, mix from the sides, and serve hot with raita.
Tip: Tiril Whole Spices are handpicked and sun-dried to retain maximum essential oils. The difference in biryani aroma with fresh whole spices vs stale ones is unmistakable.
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