Finally! Ambika brand introduces the new product, "Ambika Biryani Masala" !
We hope everybody will enjoy home biryani cooking with this Biryani Masala!!!

Ambika Biryani Masala
Detailed information such as raw materials is described on the product page. It is characterized by containing Bay Leaves (Tej Patta) and Tirphal ( Indian Pepper) that enhance the biryani more aromatic!
* Click here to purchase →Ambika Biryani Masala 100g

This time, we present the easy Biryani Recipes using Ambika Biryani Masala!
First of all, let's prepare Gravy (Sauce for Biryani) .
After preparing the gravy, there will be 2 ways to cook Biryani...

A. Dum Biryani / Pakki style (make layers of boiled/cooked rice and masala and stem)
B. Pulao style Biryani (Cook/Boil/Steam in one pot or frying pan)

We cook the gravy first, and wash & soak the Basmati Rice for 30 minutes.

Gravy for Biriyani   *For 2 cups of Basmati Rice *


[Ingredients]
Main ingredients... 300 ~ 400g (this time, we used paneer, carrot and mushroom)
Ambika Biryani Masala… 2 tablespoons (If you want mild flavor, you can make it 1.5 tablespoons.)
Onion... middle size 1/2 piece, sliced
Tomato... middle size 1 piece, chopped
Ginger... 1 tablespoon, paste or chopped
Garlic... 1 tablespoon, paste or chopped
Curd... 4 tablespoons (you can cook pulao style biryani even without curd)
Salt... 2 teaspoons
Oil... 3 tablespoons
Cumin whole... 2 teaspoons
* You can add whole spices as you like!
  Example) Green cardamon (3-4 pods) for Chicken Biryani , Brown cardamom (1 pod) and Cinnamon stick (1-2 pieces in 3 cm) for Mutton Biryani etc.
* If you want to make it spicy, add the chopped green chili or chili powder

[How to cook]
1. Put the oil in a frying pan & heat it, and then put the cumin whole (and/or your favorite whole spices) 
2. When the scent of cumin comes out, add the onion and fry.
3. When the onion is cooked, add garlic and ginger and fry so as not to burn.
4. Add Ambika Biryani Masala & salt, and fry the whole material, oil, and masala. (1~2minutes)
5. Add the tomatoes and fry until the tomatoes and oil are separated while crushing them.
6. Put the main ingredients and fry till 80-90 % cooked.
7. Put the well -mixed curd and mix the whole well, fry for about 10 minutes!
* You can choose whatever you like for the main ingredients not only veg (Soya chunk, Kabuli Chana etc) but non-veg (Chicken, Mutton, Fish etc).
* If you cook mutton, after the No. 6 process, you need to cook more ( using a pressure cooker or cook in a pot for 30 minutes more to soften it).
* If the water in gravy for evaporated too much, add a small amount of water.


* Since the gravy was too dry, 3 tablespoons of water were added when cooking the Dum Biryani*.

Dum Biryani / Pakki Style
[Ingredients]
Basmati Rice... 2 cups (Japanese Rice Cup is 180cc)
Salt... 1 tablespoon (for boiling rice)
Oil...1 tablespoon (for boiling rice)
★Green Cardamon... 2-3 pods (for boiling rice)
★Gloves: 3-4 pods (for boiling rice)
Gravy for Biriyani... The amount for 2 cup Basmati Rice (the above-mentioned)
★Ghee or butter 15g (for steaming)
★Rose water... 1 tablespoon(for steaming)
★Fried onion... 2-3 tablespoons (for steaming)
★Fresh Coriander... 2-3 tablespoons, chopped (for steaming)
★Saffron milk (1 tablespoon of milk & 1 pinch of saffron) (for steaming)
　Ingredients with ★, these can be omitted if it is not available

[How to cook]
1. Wash the rice 2-3 times and soak for 30 minutes, and then drain water.
2. Boil plenty of hot water in a pot, add salt, oil (and the whole spices if you like), then add rice and boil for about 8 minutes (until 80 % cooked)
3. When it is boiled, remove from the heat and drain it.
4. Spread gravy (half amount) in a deep pot, and spread the rice (half amount) on the gravy. Then spread half the amount of other ingredients on the rice.
5. Repeat the same work as 4
* Depending on the size of the deep frying pans and pots, you can make layers of the whole amount of gravy, rice, and other ingredients.
6. Put the pot over low heat (lowest), close the lid firmly and steam for about 15 to 20 minutes.
* If it is likely to burn even with the lowest heat, put a pot in a large frying pan and heat it.
7. After steaming for 15 to 20 minutes, turn off the heat and leave it for another 20 minutes.
8. After 20 minutes... Biryani is ready! Open the lid and enjoy the scent first♪ Roughly mix the whole and serve on the tableware


* When steaming, to use the rice 80 % cooked is the best. But you can used fully boiled rice too. If you find it troublesome to boil the rice, you can use a rice cooker (fast cooking mode)!
　Check Ambika blog →"How to cook Basmati Rice like a professional"
* Pakki of Pakki style means "the main ingredients are cooked." Conversely, the cooking method that to use the main ingredients in raw (non -heated) and to steam it with cooked rice is called Kacchi Style.

Pulao Style Biriyani
[Ingredients]
Basmati Rice... 2 cups (Japanese Rice Cup is 180cc)
Water... 550ml (600ml if you want the soft texture)
Salt... As appropriate (at How to cook No.3 process)
Gravy for Biriyani... The amount for 2 cup Basmati Rice (the above-mentioned)
★Cashew nuts and raisins lightly fried... 1 tablespoon (for garnish)
★Fresh coriander... 2-3 tablespoons, chopped (for garnish)
　Ingredients with ★, these can be omitted if it is not available

[How to make]
1. Wash the rice 2-3 times and soak for 30 minutes, and then drain water.
2. Put a pot (or deep frying pan) containing gravy for Biriyani, add rice when warm and fry the whole to mix for 2 minutes.
3. Add 550 ml of water to No.2 and turn up the heat. When it starts boiling, keep it for 3 to 4 minutes and release some excess moisture (check the taste now and add some salt if necessary).
4. Make the heat low (the lowest), cover it firmly, and heat for 12 to 15 minutes.
* Open the lid after cooking for 12 minutes, and if the moisture remains on the surface, heat it for another 2-3 minutes.
5. Turn off the heat and steam for 10 minutes.
6. Biryani is ready! Open the lid and enjoy the aroma first! Roughly mix the whole and serve on the dishes (if you have any ingredients for garnish, sprinkle on Biryani).



Raita (yogurt, salt, cumin, chopped tomato, cucumber, onions, etc.) is the best buddy for Biryani! Please prepare if you like.
Cumin powder is fine, but lightly roast the cumin whole and then crush it... that's the best of the best!


* The left is the Pulao Style Biryani, and the right is Dum Biryani / Pakki Style *

In the last...
If you have extra curry gravy (cooked too much or couldn't finish all) or a retort pouch curry... you can cook Easiest Biriyani！
[Ingredients]
■Ambika Biryan Masala… Appropriate amount (1 tablespoon for about 150g rice)
■ Salt... 1 pinch
■ Curry (homemade, restaurant to-go or retort pouch)
■ Cooked / Boiled rice (basmati rice is the best for this recipe, but if it is not available, any rice is OK)
* Curry: The ratio of rice is ideally 1: 2
* When you use frozen or chilled rice, please microwave it before using

[How to cook]
1. Spread the curry in a pot or frying pan, then spread the rice on it.
2. Sprinkle an appropriate amount of Biryani Masala and Salt. If you have fried onion or chopped fresh coriander, sprinkle them too
3. Close the lid firmly and heat with low heat (the lowest) for 10-15 minutes
4. Turn off the heat and steam for 5-10 minutes. Now Biryani is ready! Mix it overall and enjoy it♪

Biriyani has rapidly rising recognition in recent years in Japan.
It is a good era where you can enjoy Biriyani not only at restaurants but also at supermarkets, convenience stores, cafes etc.
Now is the best time to customize with your favorite ingredients and spices and to discover Your Best Biriyani !