Aachi Biryani Masala 100g

Sunday morning, the big vessel down off the top shelf and everyone kept out.

• What: Biryani masala, ground blend
• Pack: 100 g resealable pack
• Brand: Aachi, Chennai, since 1995
• Best for: Chicken, mutton and vegetable biryani

What it is

Aachi Masala was founded in 1995 by A.D. Padmasingh Isaac and works out of Chennai, where it built its name on South Indian blends. Its packs go to more than 30 countries, which is why this one looks the same on an Irish shelf as it does at home.

Coriander and chilli carry the blend, with cumin and fennel behind them and the whole-spice side of a biryani in cinnamon, clove, cardamom and bay. One tablespoon does half a kilo of meat. Choosing between the Aachi biryani packs? This resealable 100 g for regular cooking, the Chettinad sachet for pepper and fennel, the Hyderabadi one when you want it more fragrant.

Tip: Add the masala off the heat once the onions have browned. Dropping it into a screaming pan turns the coriander bitter.

Goes well with: Sri Annam Seeraga Samba Rice, Shan Ginger Garlic Paste, GRB Pure Ghee

Coriander, Chilli, Cumin, Fennel, Cinnamon, Clove, Cardamom, Bay leaf, Salt.

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