Homemade Biryani with New Ambika Biryani Masala! (Recipe Included)

Homemade Biryani with New Ambika Biryani Masala! (Recipe Included)

Jul 14, 2023

finally!Mixed spices from the Ambika brandAmbika Biryani Masala” appearsDid!
Biryani is difficult because there are so many ingredients and work processes...Lets make it simple for you!

Ambika Biryani Masala
Detailed information such as ingredients is listed on the product page, but it is characterized by the inclusion of bay leaves (tej patta) and tirphal (Indian pepper) that bring out the aromatic flavor of biryani!
*Click here to purchase → Ambika Biryani Masala 100g

Introducing a 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 servings of basmati rice*
Ingredients for Biryani Gravy
*The paneer was stir-fried before use to prevent it from falling apart*

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) Chickengreen cardamom(3-4 grains), for muttonbrown cardamom(1 grain) andcinnamon stick(1-2 pieces about 3 cm), etc.
*If you want it spicy, add chopped green chili orChili powderAdd as appropriate and OK!

[How to make]
1. Put oil in a frying pan, heat it, and let it warm up.cumin wholeAdd (your favorite whole spice)
2. When the scent of cumin comes out, add onions and fry.
3. Once the onions are cooked, add the ginger and garlic and stir fry, being careful not to burn them.
4. Biryani masalaAdd salt and stir-fry until all ingredients, oil, and masala are mixed.
5. Add the tomatoes and fry until the tomatoes and oil separate.
6. Add the main ingredients and stir-fry until almost cooked through.
7. Add the well-mixed yogurt so that no lumps remain, mix everything together, stir-fry for about 10 minutes, and it's done!
*Main ingredients include vegetable ingredients such as soya chunks and chickpeas, as well as seafood such as chicken, mutton, fish, and shrimp, 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'll need to boil it for about 30 minutes to soften it.
*If you evaporate too much water from the gravy, add a little water.

Biryani Gravy
*Because I evaporated too much water, I added 3 tablespoons of water using the dam method*

Dum style/Pakki style biryani
basmati rice…2 combinations
Salt…1 tablespoon (for boiling rice)
Oil…1 tablespoon (for boiling rice)
green cardamom...2-3 grains (for boiling rice)
glove…3-4 grains (for when boiling rice)
Gravy for Biryani…Amount for 2 cups of basmati rice above
GheeOr 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 (saffronAdd 1 pinch to 2 tablespoons of milk to bring out the color) (for steaming)
Can be omitted if there are no materials marked with ★

[How to make]
1. Wash the rice in 2 to 3 changes of water, soak it in water for 30 minutes, then drain it.
2. Boil plenty of water in a pot. Once it boils, add salt and oil (and whole spices if you like). Finally, add the rice from step 1 and boil for about 8 minutes (there are almost no cores left, 80% cooked). (It's best when it's slightly cooked)
3. Once boiled, drain in a colander etc.
4. Spread half of the gravy in a deep pot, then spread half of the rice and other ingredients on top.
5. Repeat the same steps as 4.
*Depending on the size of your deep frying pan or pot, make layers of gravy, rice, and other ingredients by using the whole amount instead of half.
6. Heat the pot over low heat (lowest setting), close the lid tightly and let it steam for 15-20 minutes.
*If the heat seems to be burning even at the lowest setting, place the pot on a large frying pan and heat it.
7. After steaming for 15-20 minutes, turn off the heat and leave for another 20 minutes.
8. Completed! Open the lid and enjoy the aroma first. Mix everything roughly and serve on a plate.

Biryani Dum Pakki
*It is best if the rice is about 80% cooked when steaming, but there is no problem with rice that is 100% cooked. If you don't want to boil the rice, you can use a rice cooker (fast cooker)!
 Check out how to cook on Ambika's blog →“How to Cook Delicious Rice (Basmati Rice)”
*In the authentic dum method, the gaps are tightly covered with atta or a dough made of flour and water during steaming, but you can also use aluminum foil or a cloth!
*Pakki in Pakki style means "(the main ingredient) is cooked." On the other hand, the cooking method where the main ingredient is raw (unheated) and steamed in layers with boiled rice is called Kutch style.

Pulao style biryani
basmati rice…2 combinations
Water…550ml (600ml if you want a fluffy and soft finish)
Salt…as per your taste
Gravy for Biryani…Amount for 2 cups of basmati rice above
★Lightly stir-fried cashew nuts or raisins...1 tablespoon (for garnish)
fresh coriander…2-3 tablespoons of chopped meat (for garnish)
Can be omitted if there are no materials marked with ★

[How to make]
1. Wash the rice in 2 to 3 changes of water, soak it in water for 30 minutes, then drain it.
2. Heat the pot (or deep frying pan) containing the biryani gravy, and once it gets warm, add the rice and stir-fry for 1 to 2 minutes, making sure to mix everything together.
3. Add 550ml of water to step 2 and increase the heat. When it starts to simmer, simmer for 3 to 4 minutes to evaporate some of the water so that it doesn't burn (check the salt level here and adjust accordingly).
4. Reduce the heat to low (lowest heat), cover tightly and heat for 12 to 15 minutes.
*Open the lid after cooking for 12 minutes, and if there is any moisture remaining on the surface, cook for another 2 to 3 minutes.
5. After heating in step 4, turn off the heat and let it steam for 10 minutes.
6. Completed! Open the lid and enjoy the aroma first♪ Mix everything roughly and serve on a plate (if you have any decorative ingredients, sprinkle them on top)

pulao style biryani
*While the gravy and rice are stir-fried, add water here*

pulao styke biryani
*After about 3 minutes of stirring*

Biryani pulao
*After heating for 12 minutes, remove the lid to check. Turn off the heat and it's ok! *

as you likeRaita (mix yogurt with salt, cumin, chopped tomatoes, cucumbers, onions, etc.)Serve with.
Cumin can be powdered, butcumin wholeIf you lightly roast it and then grind it, it will become more fragrant!

Biryani Dum Pakki Pulao
*The one on the left is the pulao method (uniform color), and the one on the right is the dam method (the color is mottled because layers are formed during steaming) *

It's been a long time, but in the end...
Use overcooked spice curry, Indian curry, or your favorite retort curryeasy biryani
Ambika Biryani Masala...Appropriate amount (less than 1 teaspoon per 1 serving of rice, approximately 150g)
■Salt…a pinch
■Curry (spice curry and Indian curry go well)
■Cooked/boiled rice (basmati riceis 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 about 1:2.
*Please thaw frozen rice and warm cold rice slightly before using.
*We also recommend bringing curry and rice in separate containers/bags to camp, and then stacking them and steaming them on site!

[How to make]
1. Spread the curry in a pot or frying pan, then spread an appropriate amount of cooked rice on top.
2. Add appropriate amount on top of 1.Biryani masala and sprinkle with an appropriate amount of salt.fried onionsor fresh corianderIf there is, sprinkle an appropriate amount
3. Cover with a lid and heat on low heat (lowest heat) for 10 to 15 minutes.
4. Turn off the heat and let it steam for 5-10 minutes and it's done! Mix everything together and enjoy!

Biryani has rapidly gained recognition in the past few years.
Nowadays, you can get biryani not only at restaurants but also at supermarkets and convenience stores.
Come on, now is the time Customize with your favorite ingredients and spices my best biryani Challenge to make Why not try it?

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