Orgville Dindigul Biryani Masala

Cinnamon, Cardamom, Cloves, Coriander, Red Chilli

Allergen information: Packed in a facility that also handles wheat (gluten), peanuts, tree nuts, soy, sesame and milk.

• Dindigul-style biryani blend
• Just five spices - nothing else
• No added colours, flavours or preservatives
• Step-by-step recipe on the pack

Serves 4-5: fry chillies, shallots, mint, coriander, ginger-garlic paste and tomato in oil and ghee. Add ½ kg mutton or chicken, 3 tbsp masala, salt and 150 ml curd and half-cook. Pressure-cook with 2 cups water (2-3 whistles), top up to 1 litre, boil, add ½ kg soaked seeraga samba rice and lemon juice, and cook till done.

Serving size: 3 g (1 tsp). Store in an airtight container in a cool, dry place. Always use a dry spoon.

Approximate values per 100 g. Serving size: 3 g (1 tsp).

• Energy: 304 kcal
• Protein: 8 g
• Total carbohydrate: 69.6 g
• Total sugars: 2.1 g
• Added sugars: 0 g
• Dietary fibre: 38.9 g
• Total fat: 7.9 g
• Saturated fat: 1.3 g
• Trans fat: 0 g
• Cholesterol: 0 mg
• Sodium: 77 mg

What makes Dindigul biryani masala different?

Dindigul-style biryani is made with short-grain seeraga samba rice and is known for a spice blend led by whole-spice aroma rather than heavy chilli. Orgville's masala is a five-spice blend of cinnamon, cardamom, cloves, coriander and red chilli, from Dindigul itself.

How much masala do I need?

About 3 tablespoons for ½ kg of meat and ½ kg of rice, which serves 4 to 5. The full recipe is on the pack and on the product page.

Can I use it for chicken, mutton or vegetable biryani?

Yes. It works with mutton, chicken, egg and vegetable biryani.

What sizes are available?

100 g and 250 g. It keeps for 6 months unopened in an airtight container.