Sabhayatha brings the richness of tradition to your kitchen with pure, handcrafted spice blends made from carefully selected ingredients.
Cooking Recipe
SABHAYATHA BIRIYANI POWDER
- Difficulty Level : Intermediate
- Preparation Time : 45 minutes
- Serves : 4 - 6 people
PRO TIPS:
- Soak rice for 30 minutes before cooking
- Layer ingredients for authentic dum style
- Use cloth-sealed lid for perfect dum cooking
- Let rest for 10 minutes before opening
- For non-veg biryani, cook meat 80% before layering
INGREDIENTS :
- 2 tablespoons oil/ghee
- Whole spices (bay leaf, star anise, mace, cardamom)
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 2 medium onions, sliced * 1 tomato, chopped
- 1 cup fresh mint leaves * Choice of vegetables/meat
- 1 cup rice * 2 cups hot water
- 2 tablespoons Sabhayatha Biryani Masala
METHOD:
- Heat oil/ghee in a deep pan
- Add whole spices (bay leaf, star anise, mace, cardamom) and sauté for 2 minutes
- Add ginger-garlic paste, fry until fragrant
- Add onions, saute until translucent
- Add tomatoes and mint leaves, cook until soft
- Add your choice of vegetables, cook for 10 minutes, or Meat for 2 Whistles.
- Add rice and hot water
- Sprinkle Sabhayatha Biryani Masala
- Cover and cook on low heat until done
- Let rest for 5 minutes before servin
PERFECT PAIRINGS:
- Raita with mint and cucumber * Mirchi ka salan
- Onion and tomato salad * Boiled eggs
SABHAYATHA RASAM POWDER
- Difficulty Level : Easy
- Preparation Time : 20 minutes
- Serves : 4 people
PRO TIPS:
- Use fresh coriander stems for authentic flavor
- Don't boil after adding Rasam powder
- Crush fresh black pepper and cumin for extra flavor
- Float curry leaves and a teaspoon of ghee on top
- Serve piping hot for best taste
- Add a squeeze of lemon just before serving
INGREDIENTS:
- 10-15 coriander stems, 15 garlic cloves, 15-20 curry leaves Tamarind paste to taste, 2 tomatoes, 2 tablespoons oil 14 teaspoon mustard seeds, 5-10 curry leaves 5 dry red chilies, Pinch off asafoetida, 2 glasses water, Sabhayatha Rasam Powder, Salt to taste
METHOD:
- Coarsely grind first five ingredients
- Heat oil in a pan
- Add mustard seeds and let them splutter
- Add curry leaves, dry chilies, and asafoetida
- Add ground paste and water
- Season with salt and bring to boil
- Add Sabhayatha rasam powder
- Simmer for one minute before serving
PERFECT PAIRINGS:
- Steamed rice
- Crispy papad
- Potato fry
- South Indian-style vegetable stir-fry