Ammiji’s favorite way to cook rice was what she called the Navrattan Pulao. Each time a meal was served for guests, we knew that the pièce de resistance was going to be carried in, demoulded on to a lavish platter. It was a cake of three differently coloured rice studded with fried paneer cubes, peas, carrots and cashews. And it smelled like the best corner of heaven!
That aroma of her Navrattan Pulao is what we’ve captured in this unique spice blend. From the humble cumin to the exotic kopec buds, each ingredient in this blend is blessed with Ammiji’s nod of approval.
Add this masala to whatever biryani you’re cooking, and we promise that the neighbors will know that you’re cooking biryani. Add it to your peas pulao, and enjoy the sweetness of peas against the earthiness of the spices. We’ve even added this masala to the humble khichdi – and with excellent results!
To use: Add 1-2 teaspoons per cup of rice to your biryani or pulao.
Ingredients: Cumin, Coriander, Fennel, Black Cumin, Cinnamon, Star Anise, Bay Leaves, Red chilli, Nutmeg, Kebabchini, Mace, Brown Cardamom, Green Cardamom, Clove, Black pepper, Stone flower, Kopec buds, Rose petals, Dehydrated onion, Garlic, Ginger, Turmeric, Saffron
Good for 6 months: Store in a cool, dry place away from sunlight.
Weight: 90 gms
Price: Rs 550 450