Which Bryani masala do you use from indian stores?

[Galactus]

Shan

[nag_mama]

[Jumper]

home made is the best

[reddyrao]

I try all of them. But preferred one is Parampara 

veg lo kuda Parampara Sambar masala aithe inka superb

[raccharambola]

8 hours ago, reddyrao said:

I try all of them. But preferred one is Parampara 

veg lo kuda Parampara Sambar masala aithe inka superb

True bro

[Spartan]

Home made

[LuckyCharm]

2 minutes ago, Spartan said:

Home made

Veg biryani ah 

[Sarvapindi]

9 hours ago, Dabbakai said:

Use banne nawabs or regular garam masala + dhaniya powder + (javitri+cardamom- mix)+ albookar

normally for biryani I sautee whole spices+ginger garlic paste+mint+corriander leaves in a mix of oil n ghee then add it to the marinade.

marinade ni direct pedtav aa oven la rice esi or stove top cooking aa

[Hungry_DinoBaby]

I ❤️ this thread yummm yummmm

[Jobsforeveryone]

Banne Nawab’s...

[Spartan]

13 minutes ago, LuckyCharm said:

Veg biryani ah 

any biryani

[Dabbakai]

11 minutes ago, Sarvapindi said:

marinade ni direct pedtav aa oven la rice esi or stove top cooking aa

Depends if I get gas stove I would do it on stove top

or else I do it in the oven 

I have thick aluminum vessel from India which I use it for stove 

I have a ceramic tray that I use in the oven. 
For smaller batches I use pressure cooker and do dum biryani 

[Sarvapindi]

2 minutes ago, Dabbakai said:

Depends if I get gas stove I would do it on stove top

or else I do it in the oven 

I have thick aluminum vessel from India which I use it for stove 

I have a ceramic tray that I use in the oven. 
For smaller batches I use pressure cooker and do dum biryani 

Pressure cooker lo dum how ba

[Deadp0ol2]

Easy ga aipovale ante parampara best

[sattipandu]

I make my own concoction 

For 1 -1.2kg mutton meat I toast the following and grind 

2 black cardamom pods

8 elaichi pods 

8 cloves 

3 full star anise 

2 bay leaves 

0.5-1 javithri 

15-16 pepper pods 

Solid 2 inch cinnamon sticks 

Spoonful of stone flower 

6-8 kabab chini ( not all spice )

1 marathi mogga 

Pinchful kasoori methi leaves 

Dry roasted on slow flame until they perfume  and then ground to fine powder  just before the need to marinate the meat.