Biryani Masala

List of biryani masala I tried.

• Everest Shahi Biryani Masala

Origin: India
Usage: Complete biryani masala mix. No salt or flavouring. One of the best mix listed here. No Chili
Suggest 6 spoons per 2 cups uncooked rice

• Sakthi Briyani Masala

 Origin: India (Tamil Nadu)
Usage: Complete biryani masala mix. Little salt, need add for more flavour. Very very spicy!
Somehow lack of fragrant spice therefore I will mix some other biryani masala like adabi/everest to make perfect mix.
Suggest 6 spoon per 2 cups of uncooked rice

• Adabi Briyani Powder

 

 

Origin: Malaysia

Use: Complete biryani masala mix without salt or flavouring. Little or no chili (0% spicy).

Suggest 7 spoons per 2 cups of uncooked rice.

• MDH Hyderabadi Biryani Masala

Origin: India
Use: Not a complete masala mix. Requires further mix of spices to complete it. No chili
Suggest 1-2 spoons per 2 cups of uncooked rice.

•  Shan Bombay Biryani

 

Origin: Pakistan

Usage: Complete biryani masala mix. Heavily salted and flavoured. Moderately spicy

Like most pakistan biryani mix (National, Shan), the variance is very little and almost all are similar in the intensity of spice, chili powder or flavouring.Usually came with 1 or 2 plums inside.

Suggested 6 spoons per 2 cups of uncooked rice 

•  Maggi Briyani mix

 

Origin: Malaysia

Usage: Heavily artificial flavouring. Very little spice

Seriously, skip this. It's more of a chicken seasoning powder than a biryani mix.

Probably the worse mix I've come across.

Fragrant rice Biryani

Rice
1.5 cups - Fragrant rice (Thai/Viet) & 1.7 cups of water
1/2 teaspoon - turmeric powder

Biryani mix
2.5 teaspoons - chili powder (ultra spicy level, follow with care)
6 teaspoons - biryani masala mix (see list of mix here)
1 teaspoon  - turmeric powder
1/2-1 teaspoon - chicken stock
1 pinch - pink salt
3-5 teaspoon - extra virgin olive oil




1 piece of chicken thigh or 6 piece of wings/wings drumstick , the more skin/fat the better!
1.5 cups - water

1. sauteed above biryani mix (except chicken/water) for 30sec to 1 min
2. Cook rice for 7 minutes - low heat
3. simultaneously cook above mix with chicken and water for 7 minutes
4. Place chicken piece skin side face down to ooze out every drop of delicious fat.
5. Pour rice onto mix and cook on low heat for another 21-23 minutes.
6. Leave for 5 minutes then mix up rice and serve