Hand blended from paprika, salt, cumin, coriander, garlic, green cardamom, cayenne, turmeric, anise, nutmeg, ginger, black cardamom, mace, black pepper, star anise, bay leaves, cinnamon, black cumin and close.
The flavor profile is earthy and complex with a floral nites, peppery undertones and a bit of spicy heat.
Recommended Use: To make the meat marinade mix 8 ounces of whole milk yogurt, 2-3 tablespoons of biryani seasoning, and a pinch of salt together in a bowl. This will make enough for approximately one pound of cubed cut boneless, skinless chicken breasts or one pound of lamb. Add meat to the mixture, toss to coat evenly. Cover the bowl and marinate the meat in the refrigerator for at least one hour.