Envelope Biryani Masala | How to make Envelope Biryani Masala

By Rita Arora  |  2nd Sep 2016  |  
4.7 from 3 reviews Rate It!
  • Envelope Biryani Masala , How to make Envelope Biryani Masala
Envelope Biryani Masala by Rita Arora
  • Prep Time


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About Envelope Biryani Masala Recipe

This is the recipe I am most proud of, because this was my winning recipe for Knorr MasterClass with Australian Masterchef Garry Meagan and chef Pankaj Bhadouria. It was a food event named "World On A Plate" in Bangalore at J W Marriott.

Envelope Biryani Masala is an authentic dish which is perfect to serve on all occasions. The Envelope Biryani Masala is delicious and has an amazing aroma. Envelope Biryani Masala by Rita Arora will help you to prepare the perfect Envelope Biryani Masala in your kitchen at home. Envelope Biryani Masala needs 30 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Envelope Biryani Masala . This makes it easy to learn how to make the delicious Envelope Biryani Masala . In case you have any questions on how to make the Envelope Biryani Masala you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Rita Arora. Envelope Biryani Masala will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Envelope Biryani Masala

Ingredients to make Envelope Biryani Masala

  • For the Envelope:
  • Dough Ingredients:
  • 150 gm- maida
  • 1/2 tsp baking powder
  • 1 tsp - sugar
  • 1 tsp - salt
  • 4 tsp - ghee or oil
  • 4 tbsp - milk
  • Cold water as required
  • For the stuffing:
  • 1 tsp oil
  • A pinch of asafoetida
  • 1 tsp jeera/ cumin
  • 1/2 onion, chopped
  • 1 capsicum, finely chopped
  • 1/2 tsp ginger-garlic paste
  • 150 gm paneer, chopped
  • salt to taste
  • 1/4 tsp kashmiri mirch powder
  • 1 tsp knorr pav bhaji masala
  • Few spinach leaves
  • 2 tbsp butter
  • For the Biryani:
  • 2 tbsp oil
  • 1 tsp ginger-garlic paste
  • 1 cup mixed vegetables (cauliflower, carrot, beans, peas)
  • 1 cup basmati rice (soaked for 30 mins)
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • Few mint leaves
  • salt to taste
  • 1 and 1/2 tbsp knorr biryani masala
  • Few strands of saffron, dissolved in 2 tbsp of milk
  • For the masala:
  • oil 2 tbsp
  • A pinch of asafoetida
  • Whole spices (Green Cardamom 2, bay leaves 2, Cinnamon stick 1, Star anise 1, black pepper corns 5-6, Cloves 2)
  • tomatoes 6 large sized
  • onions 3 large sized
  • butter 2 tbsp
  • salt to taste
  • coriander powder 1 tbsp
  • Kashmiri mirch powder 2 tsp
  • ginger 1 inch piece, roughly chopped
  • garlic 4-5 cloves
  • cashew nuts 6-7
  • Kasoori methi 1 teaspoon
  • honey 1/2 teaspoon
  • Garam masala powder 1 teaspoon
  • Fresh cream 1 tbsp
  • ginger 1 tsp, julienned

How to make Envelope Biryani Masala

  1. To prepare the veg envelope recipe, preheat the oven at 180 degrees celsius.
  2. In a bowl, add the maida, baking powder, salt, sugar, oil, milk and water. Knead into a soft dough and let it rest for 10 mins.
  3. Put some butter in a pan, add in the asafoetida, jeera/cumin, ginger-garlic paste. Saute it till it turns slightly brown then add the onion, knorr pav bhaji masala, masala, seasoning, capsicum and paneer. Let it dry and turn off the gas.
  4. Make a ball from the dough, roll it in a rectangle sheet and apply the butter on it. Draw 4-5 lines with the knife in the center of the sheet.
  5. Place a spinach leaf on it so that the filling does not come out, put some filling on it and apply water on the edges. Fold it like an envelope.
  6. Once again apply butter over it and bake for 10 mins at 180 degrees C or till it turns golden brown in colour.
  7. Biryani Recipe:
  8. Boil the rice in 3-4 cups of water with 2 tbsp oil and 1 tsp of lime juice. Cook till the rice is nearly done then drain the excess water.
  9. In a deep pan, heat the oil and fry the onions till it turns golden brown in colour, add the ginger-garlic paste, chopped tomatoes, salt, coriander powder and cook it on a low flame. Next add the veggies, knorr biryani masala, water and cook for 2 mins.
  10. Add the nearly cooked rice, mint leaves, saffron milk and stir it with light hands. Cover the lid and cook it for 5 to 10 mins.
  11. Makhni Gravy Recipe:
  12. Heat oil in pressure cooker, add the asafoetida, whole spices, ginger, garlic, let it brown then add onion, tomatoes, salt, kashmiri red chilli powder, cashew, spices, kasoori methi and 1/2 cup of water. Pressure cook till two whistles blow. Remove from heat and set it aside to cool.
  13. Discard all the whole spices except the pepper corns from the masala in the cooker. Blend the onion, tomato mixture with a blender and strain it through a sieve.
  14. Heat amul butter in a pan, add the julienned ginger and cook for a minute. Add the pureed gravy, sugar, garam masala, cream and cook it for 2-3 minutes.
  15. Add cream and serve it with Envelope and Biryani.
  16. To present the dish, place a round cookie cutter in a plate, fill it with veg biryani and press it slightly.
  17. Pour some makhni gravy around this cutter, then carefully remove this cookie cutter.
  18. Place the veg envelope on top of the biryani. Garnish it with paneer and mint leaves.

My Tip:

I have completed this recipe in three simple steps. 1- Veg envelope 2- Veg biryani 3- Makhni Gravy or Masala

Reviews for Envelope Biryani Masala (3)

Yasmin Saiyeda year ago

Super se upper

Shoba Bharathraj2 years ago

Awesome :)

Anjali Kumar2 years ago

very nice one ritu