Radhuni masala from Bangladesh
In Bangladesh, Radhuni is a name almost every kitchen knows, and for many Bangladeshis in Germany it's a little piece of home on the shelf. We stock the brand's most popular mixes: Radhuni… 9 Products
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Radhuni masala from Bangladesh
In Bangladesh, Radhuni is a name almost every kitchen knows, and for many Bangladeshis in Germany it's a little piece of home on the shelf. We stock the brand's most popular mixes: Radhuni Biryani Masala for kacchi and morog polao, Beef Masala for gorur mangsho bhuna, Haleem Mix with the lentils and grains already in the pack, Sorshe Ilish Masala for hilsa in mustard sauce, and Borhani Mix for the tangy, spiced yoghurt drink served with wedding and Eid biryani.
On the sweet side there's Radhuni Phirni Mix, and for cooking the pungent Radhuni Mustard Oil. Everyday ground spices such as holud, jeera and dhonia come in 500 g jars from Pran or Radhuni.
Radhuni is also the name of a spice seed that some cooks use instead of mustard in panch phoron. Find everything else for a Bengali kitchen among our Bengali groceries, and compare rice blends on the biryani masala page.
Cooking with Radhuni mixes
- Beef masala: fry bone-in beef with onions, ginger-garlic and the masala uncovered until the oil separates, then cover and braise for 60–90 minutes. The amount of masala per kilo is printed on the pack.
- Borhani: whisk yoghurt with cold water, add Borhani Mix as directed and sugar to taste, chill well and serve with chopped mint.
- Haleem mix: follow the instructions on the bag, but allow plenty of time: meat and lentils need 1.5–2 hours of gentle simmering until everything breaks down into a thick, silky stew.
- Sorshe ilish: stir the mix with a little water and mustard oil, then poach the fish in it over a low heat for 10–12 minutes.
For the meat, see our halal beef, and every version of the stew is on the haleem mix page.
Frequently asked questions
What is borhani?
Borhani is a spiced yoghurt drink from Bangladesh, traditionally served with kacchi biryani at weddings and at Eid. It tastes tangy, slightly hot and minty. Radhuni Borhani Mix lets you make it without blending the spices yourself.
Is Radhuni biryani masala different from Shan?
Yes. Radhuni is tailored to Bengali biryani styles such as kacchi, which are fragrant rather than fiery. Shan comes from Pakistan and is generally more robustly spiced. Try both: most families end up with a firm favourite.
What is Radhuni beef masala used for?
For Bengali beef dishes such as gorur mangsho bhuna, kala bhuna or the meat curry cooked for Eid. It also suits goat and lamb. The amount you need per kilo of meat is printed on the pack.
Are Radhuni spices available in large packs?
Basic spices such as turmeric, cumin and coriander come in 500 g jars, from Pran or Radhuni depending on the delivery. Recipe mixes like biryani or beef masala come in small packets, each meant for a single dish.