​Bombay Biryani Masala (MDH)

Bombay Biryani Masala (MDH)

Product Name: Бомбейская масала для бирьяни, Bombay Biryani Masala, Bombay Biryani Gewürzmischung, Masala Bombay Biryani, Mezcla de especias Bombay Biryani, บอมเบย์ บิริยานี มาซาลา

Synonyms: spice blend for biryani, Bombay spice mix, Indian rice seasoning, MDH biryani masala.

Parts Used: spices (coriander — main part, chili, dried onion, dried garlic, turmeric, black cardamom, cumin, bay leaf, cloves, nutmeg, black pepper, ginger).

Nutritional Value: protein, fat, carbohydrates, fiber, vitamin C, vitamin A, calcium, potassium, magnesium, iron.

Main Beneficial Properties: antioxidant action, anti-inflammatory action, improved digestion, metabolism support, antibacterial action, appetite stimulation.

Beneficial for Conditions: K29 chronic gastritis, K58 irritable bowel syndrome, E66 obesity, E11 type 2 diabetes mellitus (as part of diet), I10 hypertension (as part of diet), J00 acute respiratory infections (supportive therapy).

Contraindicated for Conditions: spice allergy, gastric and duodenal ulcer (K25, K26), gastroesophageal reflux disease (K21), chronic renal failure (N18), gout (M10).

Culinary Use: preparation of biryani, pilaf, stewed meat, marinades, vegetable dishes, rice soups.

Forms and Processed Products: powder (spice mix).

Geography of Use and Dietary Traditions

Bombay Biryani Masala is a characteristic Indian spice blend, originating from Mumbai (Bombay), a region where biryani culture holds special significance. Biryani came to India with Persian and Arab traders and gradually became a symbol of Indian cuisine. In Mumbai, it acquired its own distinct character: abundance of spices, rich taste and aroma. The blend is used not only in Indian but also in Pakistani, Bangladeshi, and Nepalese cuisines. In European and American gastronomy, the spice is used to impart authentic flavor to rice and meat dishes. Traditionally, Bombay biryani is cooked in large clay pots or metal cauldrons, where spices release their aroma in combination with basmati rice, meat (lamb, chicken) and vegetables.

Toxicity and Food Safety

The product is considered safe with moderate consumption. Allergic reactions to individual spices are possible. Excessive amounts may cause irritation of the gastric mucosa in sensitive individuals.

Product Composition: ground coriander 38.9%, iodized table salt 27.5%, dried onion 14.1%, red chili pepper 11%, dried garlic 7.9%, turmeric, black cardamom, cumin, bay leaf, cloves, nutmeg, ginger, black pepper

Culinary Recipes with Bombay Biryani Masala

Recipe 1. Bombay Chicken Biryani

• Ingredients: basmati rice 300 g, chicken thighs 500 g, natural yogurt 100 ml, onion 150 g, tomatoes 150 g, vegetable oil 50 ml, Bombay Biryani Masala 2 tbsp, garlic 20 g, ginger 20 g, salt 5 g, water 600 ml.
• Cooking method: Fry onion until golden, add ginger and garlic, add spice blend, fry for 1–2 minutes. Add chicken, fry until browned. Add yogurt, tomatoes, simmer for 10 minutes. Add washed rice and pour in water. Cook covered over low heat for 25–30 minutes until done.
• Nutritional value of the dish: 420 kcal, protein 22 g, fat 14 g, carbohydrates 55 g (per serving).
• Culinary features: Traditional Mumbai dish, often prepared for holidays and family feasts.

Recipe 2. Vegetable Biryani with Bombay Biryani Masala

• Ingredients: basmati rice 250 g, potato 100 g, carrot 100 g, green peas 100 g, cauliflower 150 g, onion 100 g, ghee 40 g, Bombay Biryani Masala 1.5 tbsp, garlic 15 g, ginger 15 g, yogurt 80 ml, salt 5 g, water 500 ml.
• Cooking method: Fry onion in ghee until soft, add ginger and garlic, then spice blend. Add vegetables, fry for 5 minutes, add yogurt, mix. Add rice, pour in water and cook covered for 20–25 minutes until done.
• Nutritional value of the dish: 350 kcal, protein 9 g, fat 11 g, carbohydrates 55 g (per serving).
• Culinary features: Popular vegetarian dish in India, often prepared during fasting and for festivals.