- 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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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
(1) Place a pan (prefer 3 litres or more) on the burner – turn the flame to LOW. Let the pan get a little hot.
(2) 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.
(3) 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).
(4) 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.
(5) 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.
(6) 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.
(7) 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.
(8) 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.
(9) 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.
(10) 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.