PESHAQ's Original Awadhi Biriyani Masala Paste (Raw, Not Curry Paste) | 2 Sachets – Serves 4–6

Awadhi Biryani, a regal and aromatic dish, traces its origins to the royal kitchens of Lucknow in the 18th century. Deeply rooted in the culinary traditions of the Awadh region (present-day Uttar Pradesh), this biryani reflects a refined blend of Persian influence and North Indian flavors, honed over centuries under Mughal patronage.

Unlike its spicier southern counterparts, Awadhi Biryani is known for its subtle use of spices and its hallmark ‘dum pukht’ style of slow cooking — where marinated meat and fragrant basmati rice are layered and sealed in a handi (clay pot) to cook in their own steam. This technique ensures every grain of rice is infused with the essence of the meat and spices, resulting in a dish that’s both delicate and deeply flavorful.

Mustard Oil, Rose Water, Clove, Coriander, Red Chili, Cumin, Mace, Cinnamon, Black Pepper, Fennel, Cardamom, Black Cardamom, Star Anise, Nutmeg, Rose Petals

Step 1:

Saute 2 chopped onions in 3 tbsp oil until Brown in your Kadai, then add 2 tbsp ginger-garlic paste cook for 2 mins until brown

Step 2:

Add 500g protein and stir fry for about 5-7 minutes and empty the Awadhi Biriyani Spice packet in the pan and cook, until everything is cooked through

Step 3:

In a deep dish pan, layer the cooked curry with rice and sprinkle fried onions on top. Seal and Cook on low flame for 10 mins.