Biryani Range

It is said that Mughals brought Biryani with them when they conquered India. Biryani is considered as the ‘Feast of the Kings’. Over the period of time the popularity of Biryani has grown outstandingly and it is enjoyed thoroughly in all different parts of Pakistan. Famous for it’s spicy fried meat mixed in aromatic rice, the dish has taken many different forms.

Kausar Masala offers a wide range of Biryani recipe mixes for all biryani-lovers.

sBeef-Biryani

Available in 35gms/ 65gms/ 1kg/ 5kg

Serving

6-8 Person

Ingredients

Beef : 1 Kg Small cubes/pieces with bones

Rice Basmati : 1 Kg / 4-5 cups washed & soaked for 30 minutes

Onions : 8 medium finely sliced 2 1/2 cups/500 g

Tomatoes : medium chopped 2 1/2 cups/300-350 g

Potatoes : 3-4 medium peeled & halfed 250-300 g

Ginger Paste : 3 tablespoons, chopped/2″ pieces/25g

Garlic Paste : 1, 1 1/2 tablespoon, heapful /25g

Green Chili : 6-8 Pieces

Mint Leaves : 1 bundle

Lemon : 2 (cut into rings)

Yogurt Plain : 1 cup, whipped/200g

Ghee/Oil : 1-1 1/2 cups/175/250g

Kausar Beef Biryani : 1 Packet

Steps of Cooking

1. Fry the onions in hot ghee/oil until golden, separate 200g, add tomatoes and fry until the oil separates

2. Fry potatoes separately or with onions and take it out separately

3. Add Beef, garlic, ginger, green chilies, mint leaves, yogurt and Kausar Beef Biryani Fry for 10-15 minutes. Add 1-2 cup of water and cook on low flame until the Beef is tender (add fried potatoes) then increase heat and stir fry until oil separates from gravy

4. In 12-13 glasses of hot water add 2-3 tablespoons of Salt and soaked rice. Boil until the rice is more than half cooked. remove from heat and thoroughly drain the water

5. Spread the cooked meat and prepared curry over the rice into two layers, add separated onion and lemon ring on top, (add food colour if desired). Cover the pot and cook until the rice is fully cooked and tender, mix well before serving

Kausar Tips

To Make Biryani more colourful spread yellow food colour at time of simmer

sBombay-Biryani

Available in 35gms/ 65gms / 130gms / 1kg/ 5kg

Serving

6-8 Person

Ingredients

Chicken : 1 Kg (Small Cubes with Bones)

Rice Basmati : 1 Kg / 3-4 Cups (Soak rice for 30 minutes and drain the water)

Tomatoes : (Medium Chopped) 300gm / 21/2 Cups / 3-4 Nos.

Onions : (Medium. Finely Sliced) 250gm / 21/2 Cups / 3-4 Nos Or use Kausar ready to cook fried Onion

Potatoes : (Medium Peeled 8, Halved) 250gm / 4-5 Nos.

Kausar Garlic (Paste) : 30gm / 1 1/2 tbsp

Kausar Ginger (Paste) : 30gm / 1 1/2 tbsp

Green Chilli (Whole) : 6 Nos.

Ghee/Cooking Oil : 200-250gm

Yogurt Plain (Whipped) : 250gm / 1 Cup

Kausar Bombay Biryani Masala : 1 Packet

Steps of Cooking

1. Fry onions in ghee/cooking oil until golden. Add tomatoes and fry until the ghee/cooking oil separates

2. Fry potatoes separately or with onions and take them out separately

3. Add meat, garlic and ginger paste, potatoes, yogurt and Kausar Bombay Biryani Masala. Fry for 12 to 15 minutes. Add 1-2 cup of water, cover the pot and cook on low heat until the meat is tender. Then increase heat and stir fry until oil separates from the gravy

4. SEPARATELY: In 12 glasses of water add 1 1/2 tbsp of Kausar Salt and boil soaked rice until it is half cooked. Remove it from flame and thoroughly drain the water

5. Spread the cooked meat and curry over the rice in two layers

6. Cover the pot and cook on low heat until the rice is fully cooked. Mix all ingredients before serving

Kausar Tips

For more spiciness add 1 tbsp of Kausar Red Chilli Powder

For a milder taste, reduce the quantity of Kausar Bombay Biryani Masala

sChicken-Biryani

Available in 35gms / 65gms / 1kg / 5kg

Serving

6-8 Person

Ingredients

Chicken : 1 Kg (Small Cubes with Bones)

Rice Basmati : 1 Kg / 4-5 cups washed & soaked for 30 minutes

Onions : 8 medium finely sliced 2 1/2 cups/500g

Tomatoes : medium chopped 2 1/2 cups/300-350g

Potatoes : 3 – 4 medium peeled &halfed 250-300g

Ginger Paste : 3 tablespoons, chopped/2″ pieces/25g

Garlic Paste : 1, 1 1/2 tablespoons, heapful /25g

Green chilli : 6-8 Pieces

Mint leaves : 1 bundle

Lemon : 2 (cut into rings)

Yogurt Plain : 1 cup, whipped/200g

Ghee/Oil : 1-1 1/2 cups / 175-250g

Kausar Chicken Biryani : 1 Packet

Steps of Cooking

1. Fry the onions in hot ghee/oil until golden, separate 200g, add tomatoes and fry until the oil separates

2. Fry potatoes separately or with onions and take it out separately

3. Add Chicken, garlic, ginger, green chillies, mint leaves, yogurt and Kausar Chicken Biryani Fry for 10-15 minutes. Add 1-2 cups of water and cook on low flame until the chicken is tender (add fried potatoes) then increase heat and stir fry until oil separates from gravy

4. In 12-13 glasses of hot water add 2-3 tablespoons of Salt and the soaked rice. Boil until the rice is more than half cooked. Remove from heat and thoroughly drain the water

5. Spread the cooked meat and prepared curry over the rice into two layers, add separated onion and lemon ring on top, (add food colour if desired). Cover the pot and cook until the rice is fully cooked and tender, mix well before serving

sFish-Biryani

Available in 35gms/ 65gms/ 1kg/ 5kg

Serving

6-8 Person

Ingredients

Fish : 750g, cubes / fillet (boneless)

Rice Basmati : 750g, washed & soaked for 30 minutes

Onions : 3 medium, finely sliced / 300g

Garlic Paste : 2 tablespoons

Yogurt, natural : 1 1/4 cups, whipped / 250g

Green Dill : 1/2 cup

Soya Leaves : chopped / 1” long

Green Coriander Leaves : 1/2 cup chopped

Small green Chillies : 10-15 whole, slit from one side

Lemon Juice : 4 tablespoons / 3 lemons

Oil/Ghee : 1 1/2 cup/250g

Kausar Fish Biryani Masala : 1 packet

Steps of Cooking

1. Mix lemon juice, Kausar fish biryani masala and garlic. Apply the mixture to the finished and set it aside to marinate for half an hour

2. Take half cup of ghee/oil and fry 2 sliced onion in it for few minutes. Then add marinated fish, green chilies and green coriander. Fry until oil separates from the masala. Stir in yogurt, Cover and cook on medium heat until the fish is tender. Avoid over stirring the fish

3. Separately: take 2 tablespoons of ghee/oil and fry the green dill/soya leaves for about 2 minutes. Add 12 glasses of water and 2 tablespoons salt. Bring to boil and add the soaked rice. Cook until the rice is three quarter tender, than drain the liquid thoroughly

4. Spread half the rice in a pot and evenly pour the cooked fish and masala over it. Then spread and cover it with remaining rice

5. Heat the balance 1 cup oil/ghee and fry the remaining 1 sliced onion until golden

6. Pour this evenly over the rice. Cover and cook on low heat until the rice is tender

sMutton-Biryani

Available in 35gms/ 65gms/ 1kg/ 5kg

Serving

6-8 Person

Ingredients

Mutton : 1 Kg Small cubes / pieces with bones

Rice Basmati : 1 Kg / 4-5 cups washed & soaked for 30 minutes

Onions : 8 medium finely sliced 2 1/2 cups / 500 g

Tomatoes : medium chopped 2 1/2 cups / 300-350 g

Potatoes : 3-4 medium peeled & halfed 250-300 g

Ginger Paste : 3 tablespoons, chopped/2″ pieces / 25g

Garlic Paste : 1, 1 1/2 tablespoons, heapful / 25g

Green chilli : 6-8 Pieces

Mint leaves : 1 bundle

Lemon : 2 (cut into rings)

Yogurt Plain : 1 cup, whipped / 200g

Ghee / Oil : 1-1 1/2 cups / 165 – 250g

Kausar Mutton Biryani : 1 Packet

Steps of Cooking

1. Make ghee/oil hot and fry the onions until light golden

2. Add meat, garlic, ginger and stir fry for a minute then add Mutton Biryani Masala and yogurt. Stir fry for few minutes

3. Add 3-4 cups of water and potatoes. Cover and cook on low heat until the meat is completely tender. Then add tomatoes, green chilies and lemon juice. Stir and remove from heat

4. SEPARATELY : in 10 glasses of water stir 2 tablespoons of salt and add soaked rice. Boil until the rice is about three quarter tender. Remove from heat and drain the liquid.

5. Spread three quarter boiled rice in a pot and pour the cooked meat curry cover over it. Then spread the remaining rice over the meat curry. Cover and cook on low heat until the rice is completely tender. Mix the rice and meat curry before serving

sPrawn-Biryani

Available in 35gms/ 65gms/ 1kg/ 5kg

Serving

6-8 Person

Ingredients

Prawn : 1 Kg (Size as per required)

Rice Basmati : 1 Kg / 4-5 cups washed & soaked for 30 minutes

Onions : 8 medium finely sliced 2 1/2 cups / 500 g

Tomatoes : (medium chopped 2 1/2 cups / 300-350 g

Ginger Paste : 3 tablespoons, chopped / 2″ pieces / 25g

Garlic Paste : 1-1 1/2 tablespoons, heapful /25g

Green chili : 6-8 Pieces

Mint leaves : One bundle

Lemon : 2 (cut into rings)

Yogurt Plain : 1 cup, whipped/200g

Ghee / Oil : 1-1 1/2 cups / 175 – 250g

Kausar Prawn Biryani : 1 Packet

Steps of Cooking

1. Fry the onions in hot ghee/oil until golden, separate 200g, add tomatoes and fry until the oil separates

2. Add Prawns, garlic, ginger, green chilies, mint leaves, yogurt and Kausar Prawn Biryani Fry for 10-15 minutes. Add 1-2 cups of water and cook on low flame until the prawns is tender (add fried potatoes) then increase heat and stir fry until oil separates from gravy

3. In 12-13 glasses of hot water add 2-3 tablespoons of Salt and soaked rice. Boil until the rice is more than half cooked. Remove from heat and thoroughly drain the water

4. Spread the cooked meat and prepared curry over the rice into two layers, add separated onion and lemon ring on top, (add food colour if desired). Cover the pot and cook until the rice is fully cooked and tender, mix well before serving

Kausar Tips

For more spiciness add 1 teaspoon of Kausar red chilli powder. To Make Biryani more colourful spread yellow food colour at time of simmer

Serving Suggestions: Serve piping hot Prawn Biryani with fresh salad raita, chutney, Kausar mango and chilli pickle

sPulao-Biryani

Available in 25gms/ 50gms/ 1kg/ 5kg

Serving

6-8 Person

Ingredients

Chicken / Mutton / Beef : 1/2 kg small cubes / pcs with bones

Kausar Rice Basmati : 1/2 kg / 2-3 cups, washed & soaked for 30 minutes

Onions : 3/4 sliced

Ginger Paste : 1/2 tablespoon / 10g

Garlic Paste : 1/2 tablespoon / 10g

Yogurt Plain : 1/2 cup, whipped / 100g

Ghee / Oil : 1/2 cup / 871/2g

Pulao Biryani Masala : 1 Packet

Steps of Cooking

1. In 1 glasses of water add meat, garlic, ginger and Kausar Pulao Biryani Masala. Cover and boil on low heat until the meat is tender (when the meat is tender about 1 cup of water should remain in the pot. If less add water if more increase heat to reduce it)

2. Then pour the yogurt over the cooked meat

3. In 6 glasses of boiling water add 1 tablespoon salt and then add the soaked rice. Boil the rice until more than half cooked. Remove from heat and thoroughly drain

4. Spread the rice over the meat. Then sprinkle the dry food color over it. Make the ghee hot and fry sliced onion until golden. Sprinkle over the rice. Cover and cook on low heat until the rice is tender. Mix the meat rice before serving

Kausar Tips

Serve with fresh salad, raita

sSindhi-Biryani

Available in 25gms/ 50gms/ 1kg/ 5kg

Serving

6-8 Person

Ingredients

Meat: mutton/Beef : 1 Kg (Small Cubes)

Rice Basmati : 500-750gm 14-5 Cups (Soak rice for 30 minutes and drain the water)

Yogurt (Whipped) : 100gm / 1/2 Cup

Tomatoes : (Medium, Round, Thick Slices) 200gm / 3 No

Potatoes : (Medium, Peeled & Halved) 250gm / 3-4 No

Onions : (Medium) 175gm / 3No Or use Kausar ready to cook fried Onion

Kausar Garlic (Paste) : 20gm / 1 tbsp

Kausar Ginger (Paste) : 60gm / 3 tbsp

Green Chillies : (Small, Whole) 20gm / 20 no

Green Coriander : (Chopped) 1 Bunch

Mint Leaves : (Chopped) 1 Bunch

Ghee / Cooking Oil : 200-250gm / 2 Cups

Kausar Sindhi Biryani Masala : 1 Packet

Steps of Cooking

1. Fry onions in ghee/cooking oil until golden or use Kausar ready to cook fried Onion. Add meat. garlic, potatoes and fry for 10-15 minutes

2. Now add Kausar Sindhi Biryani Masala, yogurt, ginger, garlic, green chilies and stir fry for 5-10 minutes

3. Add 1 glass of water. Cover and cook on low flame until the meat becomes tender and 2 cups of gravy are left (f quantity is more than 2 cups, increase the heat. If less, add more water)

4. Shift the cooked meat to a larger pot and spread over tomatoes, green coriander and mint leaves. Do not mix meat with the green masala. Cover and cook on low heat for about 10-12 minutes

SEPARATELY : In 10-12 glasses of boiled water stir Kausar Salt according to taste, add soaked rice until half cooked. Remove and drain the water thoroughly. Spread cooked rice evenly over the meat. Do not mix the rice and meat. Cover and cook on low heat until rice is tendered

Kausar Sindhi Biryani is ready. Mix all contents before serving

Kausar Tips

Garnish with Kausar ready to cook fried Onion

sYakhni-Pulao

Available in 25gms / 50gms / 1kg / 5kg

Serving

6-8 Person

Ingredients

Chicken / Mutton / Beef : 1 kg small cubes / pcs with bones

Kausar Rice Basmati : 1 kg / 4-5 cups, washed & soaked for 30 minutes

Onions : 3 medium sliced 250 gms

Ginger Paste : 1 tablespoon / 20g

Garlic Paste : 1 tablespoon / 20g

Ghee / Oil : 1 cups / 175g

Kausar Yakhni Pulao Masala : 1 Packet

Steps of Cooking

1. In 2 glasses of water add meat, garlic, ginger and KausarYakhniPulao Masala. Cover and boil on low heat until the meat is tender (when the meat is tender about 1 cup of water should remain in the pot. If less add water if more increase heat to reduce it)

2. In 12 glasses of boiling water add salt and then add the soaked rice. Boil the rice until more than half cooked. Remove from heat and thoroughly drain

3. In seperate pot hot ghee/oil fry the onions until very light golden. Then add meat and stock. Bring to boil

4. Drain the soaked rice thoroughly; and stir it into the boiling meat and stock

5. Cover tightly and cook undisturbed on medium heat for exactly 20 minutes. Then remove from heat and mix the pulao

Kausar Tips

Serve with fresh salad, raita