Finally! The Mix Spice "Ambika Biryani Masala" from the Ambika brand is now available!
Making Biryani can be complicated with all the ingredients and steps, but this spice mix simplifies everything. Enjoy a delicious, authentic Biryani with ease!
Buy Here - Ambika Biryani Masala!
The product page provides detailed information, including a list of ingredients. Notably, it features bay leaves (Tej patta) and Tirphal (Indian pepper), which enhance the aromatic flavor of biryani.
Introducing Biryani recipe using Ambika Biryani Masala♪
Recipe first gravy (here we mean curry for biryani) After the process of making, there are two methods.
A. Dam style/Pakki style (boiled/cooked rice and masala are layered and steamed)
B. Pulao method (stir-fry masala and rice in one pot or frying pan)
First, let's prepare the gravy!
(It's best to soak the rice in water at the same time you start preparing the gravy.)
Gravy for biryani *For 2 cups of basmati rice*
*The paneer was stir-fried before use to prevent it from falling apart*
【Ingredients】
- Main ingredients - 300~400g (paneer, carrot, mushroom)
- Ambika Biryani Masala - 2 tablespoons (1.5 tablespoons if you want a milder flavor)
- Onion - Slice 1/2 medium size
- Tomato - 1 medium size chopped
- Ginger - 1 tablespoon paste or minced
- Garlic - 1 tablespoon paste or minced
- Yogurt - 4 tablespoons (you don’t have to use yogurt for the Prao style)
- Salt - 2 teaspoons
- Oil - 3 tablespoons
- Cumin whole - 2 teaspoons
*You can also add other whole spices to your liking!
Example: For Chicken - green cardamom (3-4 grains), For mutton - brown cardamom (1 grain) and cinnamon stick (1-2 pieces about 3 cm), etc.
*If you want it spicy, add chopped green chili or chili powder as per appropriate taste or need!
[How to prepare Biryani]
- Add oil to a frying pan and heat it until warm. Then, add cumin seeds (or your favorite whole spice).
- Once the aroma of cumin emerges, add the onions and sauté until they are translucent.
- Add the ginger and garlic, stirring carefully to avoid burning.
- Add biryani masala and salt, and stir-fry until all the ingredients, oil, and masala are well combined.
- Add the tomatoes and cook until the tomatoes and oil separate.
- Add the main ingredients (such as vegetables or meat) and stir-fry until they are almost cooked through.
- Add well-mixed yogurt, ensuring there are no lumps. Mix everything together and stir-fry for about 10 minutes.
*Main ingredients include vegetable options such as soya chunks and chickpeas, as well as various types of seafood and meats like chicken, mutton, fish, shrimp, and canned mackerel. You can also use your favorite non-vegetarian ingredients.
*For mutton, add water after step 6 and use a pressure cooker. If you don't have a pressure cooker, you will need to boil the mutton for about 30 minutes to soften it.
*If too much water evaporates from the gravy, add a little water to achieve the desired consistency.
*Because I evaporated too much water, I added 3 tablespoons of water using the dam method*
"Dum style/Pakki style Biryani"
【Ingredients】
- Basmati Rice - 2 combinations
- Salt - 1 tablespoon (for boiling rice)
- Oil - 1 tablespoon (for boiling rice)
- ★ Green Cardamom - 2-3 grains (for boiling rice)
- ★ Clove - 3-4 grains (for when boiling rice)
- Gravy for biryani: Enough for 2 cups of basmati rice
- ★ Ghee or 15g butter (for steaming)
- ★ Rose water - 1 tablespoon (for steaming)
- ★ Fried onions - 2-3 tablespoons (for steaming)
- ★ Fresh coriander - 2-3 tablespoons of chopped meat (for steaming)
- ★Saffron milk (saffron Add 1 pinch to 2 tablespoons of milk to bring out the color) (for steaming)
Ingredients marked with a ★ can be omitted if not available.
[How to make]
- Wash the rice thoroughly in 2 to 3 changes of water. Soak it in water for 30 minutes, then drain.
- Boil a large pot of water. Once it reaches a rolling boil, add salt, oil, and whole spices if desired. Add the soaked rice and cook for about 8 minutes, or until the rice is almost cooked (approximately 80% done). The rice should be slightly undercooked.
- Drain the rice using a colander or strainer.
- In a deep pot, spread half of the gravy, followed by half of the partially cooked rice. Add any additional ingredients as desired.
- Repeat the layering process with the remaining gravy, rice, and ingredients.
(*Adjust the layering based on the size of your pot or pan, using the entire amount of ingredients if necessary.) - Heat the pot over the lowest setting, ensuring the lid is tightly sealed. Steam for 15-20 minutes.
(*If the heat setting seems too high and could cause burning, place the pot on a large frying pan and heat it indirectly.) - After steaming, turn off the heat and let the pot sit, covered, for an additional 20 minutes.
- Once done, remove the lid and enjoy the aroma. Gently mix the ingredients and serve on a plate.
*It's ideal for the rice to be about 80% cooked before steaming, but using rice that is fully cooked (100%) is also acceptable. If you prefer not to boil the rice, you can use a rice cooker for a quicker and easier option.
Check out how to cook on Ambika's blog → “How to Cook Delicious Rice (Basmati Rice)”
*In the traditional Dum method, gaps are tightly sealed with atta, a dough made from flour and water, during steaming. Alternatively, you can use aluminum foil or a cloth to cover the gaps.
*In the Pakki style of cooking, the main ingredient is already cooked. In contrast, the Kutch style involves layering raw (unheated) main ingredients with boiled rice and steaming them together.
"Pulao style Biryani"
【Ingredients】
- Basmati Rice - 2 combinations
- Water - 550ml (600ml if you want a fluffy and soft finish)
- Salt - as per your taste
- Gravy for biryani: Enough for 2 cups of basmati rice
- ★ Lightly stir-fried cashew nuts or raisins - 1 tablespoon (for garnish)
- ★ Fresh coriander - 2-3 tablespoons, chopped (for garnish)
Ingredients marked with a ★ can be omitted if not available.
[How to make]
- Rinse the rice thoroughly in 2 to 3 changes of water. Soak the rice in water for 30 minutes, then drain it.
- Heat the pot or deep frying pan containing the biryani gravy. Once it is warm, add the drained rice and stir-fry for 1 to 2 minutes, ensuring the rice is well mixed with the gravy.
- Pour 550 ml of water into the pot. Increase the heat and bring it to a simmer. Let it simmer for 3 to 4 minutes to evaporate some of the water, checking the salt level and adjusting if necessary.
- Reduce the heat to low (the lowest setting), cover the pot tightly, and cook for 12 to 15 minutes. After 12 minutes, check the rice. If there is any moisture remaining on the surface, cook for an additional 2 to 3 minutes.
- Turn off the heat and let the rice steam, covered, for 10 minutes.
- Once done, open the lid and enjoy the aroma. Gently mix the rice and serve on a plate. If desired, sprinkle any decorative ingredients on top
*It's ideal to serve it with a Raita which is a refreshing mix made from yogurt, salt, cumin, chopped tomatoes, cucumbers, onions, and other ingredients. For a more aromatic flavor, use whole cumin seeds; lightly roast them before grinding to enhance their fragrance.
Finally! 2 types of Biryani is ready!
*The dish on the left uses the pulao method, resulting in a uniform color throughout. In contrast, the dish on the right is prepared using the dam method, which creates a mottled color due to the layering formed during steaming.
It’s been a while, but in the end, you can use overcooked spice curry, Indian curry, or your favorite retort curry to create a quick and easy biryani!
【Ingredients】
- Ambika Biryani Masala - Appropriate amount (less than 1 teaspoon per 1 serving of rice, approximately 150g)
- Salt as per your taste
- Curry (spice curry and Indian curry go well)
- Cooked/boiled rice (basmati rice) is the best, but if you don't have it, you can also use Japanese or Thai rice)
*The ideal ratio of curry to rice is approximately 1:2.
*For the best results, thaw frozen rice and gently warm cold rice before use.
*We also recommend bringing curry and rice in separate containers or bags to your campsite. Once on-site, you can stack the containers and steam them together for a delicious meal.
[How to make]
- Spread the curry evenly in a pot or frying pan, then layer an appropriate amount of cooked rice on top.
- Sprinkle biryani masala over the rice, and season with salt to taste. If available, add fried onions or fresh coriander on top.
- Cover the pot with a lid and heat on the lowest setting for 10 to 15 minutes.
- Turn off the heat and let it steam for an additional 5 to 10 minutes. Mix everything together before serving and enjoy!
Biryani has gained significant recognition in recent years. You can now find biryani not only at restaurants but also in supermarkets and convenience stores. Why not take this opportunity to customize your own biryani with your favorite ingredients and spices? Challenge yourself to create the perfect biryani and enjoy the process!
