Aachi Mughal Biryani Masala 45g

Eid at a neighbour's flat in Triplicane, cardamom reaching the stairwell before the door did.

• What: Mughlai-style biryani masala
• Pack: 45 g single-use sachet
• Brand: Aachi, Chennai, since 1995
• Best for: One mild, fragrant biryani

What it is

Aachi Masala was founded in 1995 by A.D. Padmasingh Isaac and is based in Chennai, where it built its name on South Indian blends. Its packs are sold in more than 30 countries.

Cardamom, mace and nutmeg sit at the front of this one, with coriander and cumin behind and only a little chilli, so it is the gentlest of the Aachi sachets and the one children finish. Choosing between them? Mughal for fragrance, Hyderabadi dum for a bit more heat, Chettinad when you want pepper and fennel doing the work.

Tip: Fry a handful of onion until dark brown and scatter it between the layers. A Mughlai biryani is built on that sweetness.

Goes well with: Daawat Extra Long Basmati Rice, GRB Pure Ghee, Heera Kashmiri Chilli Powder

Coriander, Cumin, Cinnamon, Clove, Cardamom, Mace, Nutmeg, Bay leaf, Chilli, Salt.

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