MDH Sindhi Biryani Masala is the blend for Sindhi-style biryani, which runs hotter and noticeably more sour than the Hyderabadi version. Chilli and dried souring spices lead, with warm whole-spice aromatics sitting behind them.
Best for
Sindhi mutton or chicken biryani with potato
Tomato and yoghurt based meat curries
Spiced rice layered with fried onion
Using it
Add it at the masala stage, not at the end. Fry onions until deep brown, add ginger, garlic and tomato, then stir in three to four teaspoons for half a kilo of meat and cook until the oil separates. Fold in yoghurt off the heat so it does not split, then layer with par-boiled rice and steam on a low flame. Taste before you add salt, as the blend is already well seasoned.
Pack and storage
100g pack. Store in a cool, dry place, sealed after opening.
MDH Tava Fry Masala is a dry-cooking blend made for food that is seared on a hot tava or shallow-fried rather than simmered in gravy. It leans tangy and hot, and is coarse enough to cling and form a crust on whatever you coat with it.
Best for
Tava-fried fish and prawns
Paneer and mushroom cooked dry on a griddle
Shallow-fried potatoes, okra and aubergine
Using it
Use it as a rub rather than a stir-in. Mix about two teaspoons with a spoonful of oil, yoghurt or lemon juice into a loose paste, coat the fish, paneer or vegetables and leave them for fifteen to twenty minutes. Fry on a hot, lightly oiled tava and turn only once so the crust sets. If you are frying plain vegetables, scatter a little more over them in the last minute of cooking.
Pack and storage
Ground blend in a sealed pack. Store in a cool, dry place, sealed after opening.
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