Shan Bombay Biryani Masala Box 50g

Shan Bombay Biryani Masala 50g in Thailand

Shan Bombay Biryani Masala is a globally celebrated specialty spice blend designed to deliver the signature tangy, fragrant, and deeply savory notes of authentic Bombay-style dum biryani. Unlike plainer rice seasonings, Bombay Biryani is renowned for incorporating whole dried sour plums, golden baby potatoes, and a robust gravy layer that infuses parboiled aged basmati rice with irresistible aroma and vibrant color.

Every box contains an airtight, V-Lock foil pouch that locks in the volatile essential oils of whole cloves, green cardamom, cinnamon, and sun-dried chilies, guaranteeing peak freshness in Thailand’s tropical climate.

Aroma Profile & Spice Composition

• Dried Plums (Aloo Bukhara): Imparts authentic, delicate fruit tartness balancing the fiery chili heat.
• Whole Cardamom & Mace: Releases regal floral fragrances that cling to fluffy basmati grains during steaming (dum).
• All-Natural Heat: Sourced from premium red chili, black pepper, and carom seeds without artificial heat enhancers.
• Clean Formulation: Zero animal fats, zero synthetic food dyes, and zero chemical preservatives.

Step-by-Step Bombay Dum Biryani Recipe

1. Meat & Potato Base: Heat 175ml cooking oil in a large pot. Fry 3 sliced onions until golden brown. Add 500g chicken, mutton, or beef with 2 tbsp garlic-ginger paste, sautéing for 5 minutes.
2. Spice Masala & Gravy: Mix 1 packet (50g) of Shan Bombay Biryani Masala with 200g whisked plain yogurt, 3 chopped tomatoes, and 3 peeled halved potatoes. Stir into the meat, add 1 cup water, and simmer covered on medium heat until meat and potatoes are completely tender and oil separates.
3. Parboiling Basmati Rice: In a separate pot, boil 500g soaked aged basmati rice in salted water with whole spices until 75% cooked (firm center). Drain thoroughly.
4. Layering & Dum: Spread the cooked meat and potato masala at the bottom of the pot. Layer the drained rice on top, garnish with fresh mint leaves, cilantro, and sliced green chilies. Cover tightly with a heavy lid and steam (dum) on low heat for 12 to 15 minutes. Gently fluff before serving hot.

Thailand Tropical Storage Protocol

To preserve maximum aroma and prevent clumping in Thailand’s ambient humidity:

• Keep unopened cardboard boxes in a dry pantry cabinet away from direct sunlight and stovetop steam.
• Once the inner foil pouch is opened, fold the top tightly and secure with an airtight clip, or transfer remaining spice mix to an airtight glass container.

Technical Specifications Matrix