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Biryani Masala

Biryani Masala from Anu Foods, the India’s leading Biryani Masala Manufacturers in India, Tamilnadu, Madurai.

• Anu Biryani Masala Powder is used in making all kinds of Biryani (Veg & Non-Veg) which is the authenticity of all Indian & Arabic cuisines.
• It is a flavorful South Indian style coarse textured blended spices powder, prepared by grinding various types of basic Indian spices and herbs.
• It is a Specialty in all parts of the World for all kinds of Biryanis.
• 100% Indian Originated Native Spices & herbs used for manufacturing.
• No Artificial Food Colors/ Preservatives added.
• 100% Natural & Pure.
• No MSG, Non-GMO & BRC certified product.
• Produced from ISO 22000 & HACCP certified plant.



Anu Biryani Masala – the Best Biryani Masala Brand from Anu Foods, the renowned Biryani Masala Manufacturers in India, Tamilnadu, Madurai.

Registered Brand:ANU
Product:Biryani Masala
Best Before/ Expiration of Product:12 Months
Individual Consumer Packaging (in Gram):Rs.5.00, Rs.10.00, 50Gm, 100Gm
Packing for Restaurants/ Catering/ Hotels:500 Gm
Bulk Individual Packing (in Kilogram):10Kg, 20Kg, 30Kg, 50Kg – Poly Sack
Master Carton Packaging (in Kilogram):10 kg, 15 Kg, 20 Kg, 30Kg
Packaging Type (Consumer Pack):
  • 3 Layered Poly Pouch
  • Mono Carton Boxes [Inner layer Plain Poly ouch]
  • Poly Sack
Minimum Order Quantity:
  • 100 Kilogram (Domestic)
  • 1000 Kilogram (Export to all countries)
Ingredients:Dry ginger, Garlic, Chilli, Salt, Coriander,  Poppyseed, Aniseed, Clove, Onion, Cardomom, Cassia, Staranise, Nutmeg.
Cuisine:Used in All kinds of Biryani (Veg & Nonveg) in all kinds of Cuisine, especially in Indian & Arabic cuisines
Recipe/ How to Use:Fry 200g onion in 200g edible oil in pressure cooker. Add 3 tomatoes, 200g curd, 1 spoon lemon juice, 50g of Anu Biryani Masala, 1 kg Mutton or chicken or 1/2 kg vegetables and fry for 10 minutes. Add necessary water, 1 kg Biryani rice, salt to taste, coriander leaves / mint leaves and cook till whistle. After 20 min, tasty Biryani is ready to serve.

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