Aachi Nellore Fish Biryani Masala 40g

Fish bought off the boats at dawn, and a biryani pot on the stove by lunch.

• What: Masala for Nellore-style fish biryani
• Pack: 40 g
• Brand: Aachi, Chennai, since 1995
• Best for: Fish biryani with firm fish steaks

What it is

Aachi Masala was founded in 1995 by A.D. Padmasingh Isaac and is headquartered in Chennai. Beyond Tamil blends, it makes masalas for regional biryanis from across the South.

Nellore sits on the Andhra coast, and its fish biryani is sourer than the inland meat biryanis. This blend has coriander, chilli, turmeric, fennel and black pepper, with tamarind for that sourness. Fish cooks fast, so it gets a short marinade and a gentle dum. Choosing between Aachi rice masalas? Nellore for fish; Sri Lankan biryani masala for chicken or mutton; pilau masala for a mild rice.

Tip: Use a firm fish such as salmon or hake, cut into thick steaks. Thin fillets fall apart under the rice.

Goes well with: Tilda Pure Basmati Rice, Shan Ginger Garlic Paste, Heera Curry Leaves

Coriander, Chilli, Turmeric, Fennel, Black pepper, Tamarind, Salt, Spices.

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