Ingredients
- Veerah Dindigul Biriyani Mix – 4
- Seeraga Samba Rice – 1kg
- Ghee – 100ml (prefer homemade ghee to get a good flavour)
- Water – 1.25 litres
- Potato – 300 grams (4 or 5 medium sized, peel skin, chop to medium size)
- Carrot – 200 grams (3 or 4 medium size, cut into small pieces)
- Beans – 200g
- Green peas – 200 grams
Below are the best features about Veera’s Masala:
- Made by Natural Raw Materials like Malai Poondu (Garlic), Fresh Onion, Ginger, Lemon, Green Chilli, Mint and Coriander Leaves
- Effortless Cooking – No Need for Cooking Skill, Easy to Prepare.
- Complete Traditional All in One Mix. Need GHEE, Rice & Meat only
- 100% No MSG, No Added Flavor, No Artificial Ingredients
- Excellent Taste, Traditional Aroma and Texture
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Note
This pack comes as a 200-gram pouch each and will help us prepare 250 grams of biryani rice. If we need to cook 1kg biryani, then we would need 4 packets.
Things to be done before we start cooking
- Rinse 1 kg of Seeraga zamba rice softly in clean water. Repeat it again to clean it fully and then soak it in a bowl with fresh water. Keep it aside.
- Peel skin and cut the potatoes and carrots into small pieces.
Steps to Prepare
- Place a pan (prefer 3 litres or more) on the burner – turn the flame to LOW. Let the pan get a little hot.
- For preparing 1 kg biryani, we would need 100ml ghee. Now, lets pour 80 ml of ghee into the hot pan. The remaining 20 ml will be poured at the last step.
- Once the ghee gets a little hot, add the below to the pan –
- Potato – 300g (4 or 5 medium sized, peel skin, chop to medium size)
- Carrot – 200g (3 or 4 medium size, cut into small pieces)
- Beans – 200g
- Green peas – 200g
- Stir the contents in ghee for 2 minutes (in low flame).
- Now, take 4 packets of ‘ready to mix’ and empty its contents into the pan with vegetables. Turn the flame to HIGH mode.
- Stir well and let the masala and vegetables get cooked in high flame for 5 minutes.
Note: This pack has a masala mix that has all the required ingredients in it to give the correct amount of spiciness and saltness and sourness to our biryani – we would not need to add anything extra except for a pinch of salt or chilli at the end if we need it.
- Pour water – 1.25 litres to the pan. Stir well for 20 seconds. Close the pan with a lid. Turn the flame to HIGH mode. Let the water boil for 2 minutes in high flame.
- After 2 minutes, remove the lid, stir a little for 3 to 5 seconds. Turn the flame to LOW mode now. Close the pan with the lid. Let the contents get cooked in low flame for another 5 minutes.
- After 5 minutes of cooking in low flame, remove the lid.
- Take a little of water from the middle of pan and taste it.
- Mostly the salt and spiciness level provided in the pack itself will be good.
- If we need more, we can add 1/4 tablespoon of salt and red chili powder. Then, stir well to mix.
- Now, let’s add the rice to the pan. Turn the flame to HIGH mode now.
- Stir continuously for some time till some of the water vaporizes and water level comes down a little. The water level should come exactly till the rice dips completely.
- Now, close the pan with vessel. Turn the flame to LOW mode. Let the contents get cooked in low flame for 10 to 12 minutes.
- After 12 minutes of cooking in low flame, remove the lid. Stir gently till the bottom. Check if water has dried up.
- Turn off the flame.
Thus, our Dindigul biryani is ready and can be tasted with our family and friends.
