Shan bombay biryani masala 60g

Shan Bombay Biryani Masala 60g Value Pack in Thailand

Shan Bombay Biryani Masala 60g offers the ultimate culinary shortcut to preparing grand, celebratory South Asian rice banquets without measuring dozens of individual whole and ground spices. Containing 20% more spice volume than standard 50g packs, this 60g edition is tailored for larger families, weekend gatherings, and dinner parties in Thailand requiring deep masala coating for up to 1 kilogram of poultry or red meat.

Carefully balanced by master spice blenders, it unites the savory richness of fried onions, the floral lift of mace and green cardamom, and the pleasant fruity acidity of dried aloo bukhara plums.

Key Flavor Highlights

• Ample Plums & Seeds: Generous inclusion of dried plums creates natural pockets of sweet-tangy burst throughout the rice.
• Rich Golden Hue: High-grade turmeric and natural paprika deliver authentic sunset-golden rice coloration without chemical dyes.
• Optimized Meat Absorption: Penetrates chicken, mutton, or beef during simmering, locking moisture inside each piece.
• Air-Sealed Preservation: Metallic barrier laminate foil sachet shields delicate spice aromatics from tropical humidity.

Culinary Preparation Guidelines (Family Sized)

1. Sautéing: Heat 200ml cooking oil or ghee. Brown 4 medium sliced onions. Add 750g–1kg meat with 2.5 tbsp ginger-garlic paste and sear for 5–7 minutes.
2. Curry Base: Whisk 1 pack (60g) Shan Bombay Biryani Masala into 250g plain yogurt and 4 diced tomatoes. Pour over meat, add 3–4 peeled potatoes, and cook covered until tender and rich red gravy forms.
3. Boiling Rice: Boil 750g aged basmati rice in 3 liters boiling water with 2 tbsp salt until 3/4 cooked. Strain water completely.
4. Dum Steaming: Layer masala gravy with rice in a heavy-bottomed pot. Seal with foil and tight lid, steaming on very low heat for 15 minutes. Let stand 5 minutes before fluffing.

Technical Specifications Matrix