Easy Homemade Biryani Recipe – Chicken, Mutton, Beef or Fish

Biryani at home usually means a long shopping list of whole spices, frying onions for ages and guessing quantities. Natur Blend Instant Biryani Mix puts everything into five numbered packets – masala mix, marinade, fried mix, whole spices and biryani masala. Add meat or fish, rice, oil, ghee and curd, and follow four steps.

Time: About 1 hour 15 minutes (including 30 min soaking)  ·  Makes: Biryani with 1 kg meat or fish and 1 kg rice (a ½ kg pack is also available)  ·  Mix used: Instant Biryani Mix

What you need

• 1 pack Natur Blend Instant Biryani Mix (packets 1–5)
• 1 kg meat or fish, cleaned (chicken, mutton, beef or fish)
• 1 kg jeerakasala rice
• 12 tablespoons oil (used across the steps)
• 30 ml (3 tbsp) ghee
• 100 ml curd

Check the salt when you add the biryani masala, and add salt to the rice water to taste.

How to make biryani with Instant Biryani Mix

1. Soak and marinate. Empty Packet 1 into a bowl, add 500 ml hot water and soak for 30 minutes. Meanwhile, rub 4 tbsp oil and Packet 2 into the meat or fish and set aside. At the same time, wash the rice 3 times and soak it in water for 30 minutes. Measure the rice with a cup before washing – you’ll use the same cup for water.
2. Cook the masala. Heat a heavy pot and add the soaked Mix 1 with its water. Sauté, and once some water has evaporated add 4 tbsp oil. When well sautéed, add the marinated meat or fish. Add 100 ml water only if the gravy looks too little. Add 100 ml curd, mix, then add Packet 5 biryani masala. Check the salt. Cover and cook – a pot is enough for chicken or fish (add fish gently and simmer 8–10 minutes); cook beef or mutton in a pressure cooker for 6–10 whistles.
3. Cook the rice. Heat 30 ml ghee in a pot and fry Packet 3. Remove and set aside, then mix the small biryani masala sachet from Packet 3 into the fried mixture. Add 4 tbsp oil to the remaining ghee, add the Packet 4 whole spices and heat. Pour in 1½ cups water for every cup of rice. When it boils, add the drained rice and salt to taste. Cover only when the rice rises to the water level, then cook on low flame for 15 minutes.
4. Dum. Spread a layer of rice over the masala, then the fried onion and raisin mixture, then the rest of the rice. Cover, place a thick vessel underneath and dum on medium flame for 10 minutes. Your biryani is ready.

Tips for the best biryani

• Water ratio: soaked jeerakasala 1 : 1½, basmati 1 : 2. Unsoaked rice needs a different measure.
• A weight on the lid during the rice and dum steps keeps the steam in.
• For the ½ kg pack, halve everything: 500 g meat, 500 g rice, 6 tbsp oil, 15 ml ghee, 50 ml curd and 250 ml hot water for Packet 1.

What to serve it with

Serve with raita, pickle, papadam and a wedge of lime. A Kerala-style dates or lime pickle goes perfectly.

What’s in the mix

Five packets: (1) masala mix for soaking, (2) meat or fish marinade, (3) fry mix with a small masala sachet, (4) whole spices for rice and (5) biryani masala.

No artificial colours, preservatives, additives or flavour enhancers are added during manufacturing. Made in Wayanad, Kerala.

Frequently asked questions

Can I use basmati rice?

Yes. Use 2 cups of water for every cup of soaked basmati instead of 1½.

Is there a smaller pack?

Yes, there is a ½ kg pack for 500 g meat and 500 g rice. Halve all the quantities.

Ready to cook? Buy Instant Biryani Mix or browse all our instant Kerala curry mixes. Delivery is free on 3 or more packets.