Whole Spices
Laung
लौंग
Small Bud. Intense Aroma.
Intensely aromatic cloves for pulao, biryani, chai and garam masala.
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Pack size: 50 g
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Inside the jar
Just two or three cloves can perfume an entire pot of biryani.
Imamdasta Laung are intensely aromatic cloves for pulao, biryani, chai and homemade garam masala.
A Little Goes a Very Long Way.
Strong, and proud of it.
Cloves carry a warm, sweet and slightly numbing intensity that gives rice dishes, gravies and chai their deep, festive aroma.
And like everything from Imamdasta — maa ki rasoi se — it is made with care, not rushed out as just another spice.
What Makes It Special?
- Whole, aromatic cloves
- Intense, warm and sweet aroma
- Essential for biryani and garam masala
- Just 2–3 are enough
- Homemade with traditional care
That Festive Kitchen?
Biryani on dum, sheer khurma on the stove, guests on the way.
The whole house smells of laung and celebration.
Ingredients
01Just one ingredient
Use It In
- 01Biryani & pulao
- 02Meat & chicken curries
- 03Masala chai
- 04Homemade garam masala
- 05Dum dishes
- 06Sweets & kheer
Laung Wala Dum Pulao
You'll need
- 1 cup basmati rice, soaked
- 3 Imamdasta Laung
- 1 Imamdasta Tej Patta and 2 Choti Elaichi
- 1 onion, thinly sliced
- 1 tbsp ghee, salt
The method
- 1
Fry the onions
Fry the onions in ghee until golden and set half aside for garnish.
- 2
Add the whole spices
Add Imamdasta Laung, tej patta and elaichi and let them sizzle.
- 3
Dum
Add rice, 2 cups water and salt. Cover tightly and cook on the lowest heat until done.
To serve: Top with fried onions and serve with raita or korma.
Maa Ki Rasoi Se
Small. Strong. Festive.
Because celebrations always smell a little like laung.
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