Paneer Butter Masala 50g

Biryani, the mere mention of it, gets your celebratory mood on. To many, it's not only a meal, it's a feeling. The smell of rice stacked upon spiced meat or vegetables, the heat of saffron, and the slow-cooked smoky whiff of love. But as divine as it is to eat, preparing it in one's own kitchen can come with an intimidating tag. Hours lost, pages-long ingredient lists, and longer-than-you-can-handle cleanups.. That's where ready-to-use biryani masala pastes save the day. These intense flavor pastes distill the essence of regional biryanis and make them simple enough to prepare even on a busy workday. In this blog, we'll bring you 8 biryanis: Lucknowi, Andhra, Kerala Style, Hyderabadi, Kolkata, Thalassery, Donne, and Ambur Biryani, and how you can easily make them at home with biryani masala paste. Let's lift the lid and let the aroma out. 1. Lucknowi Biryani: Fragrant & Subtle The Lucknowi or Awadhi biryani is a royal one. It's mild, fragrant, and made in the classical dum style. While the other biryanis scream out the flavors, Lucknowi biryani whimpers it. What Makes It Special: The meat and rice are half-cooked apart and then stacked, so every rice grain absorbs the light spices. The meat is soft, typically marinated in yogurt, saffron, and warm spices. How to Prepare It Quicker Using Biryani Masala Paste: In a vessel, fry some onions until golden. Add mutton or chicken and a generous spoonful of biryani masala paste. Mix in yogurt and cook until tender. Parboil basmati rice along with whole spices. 2. Andhra Biryani: Spicy & Soulful Warning: Andhra biryani is not for the faint of heart, as it's hot. This biryani is a delicious indulgence in spicy green chillies, and garlic. What Makes It Special: The masala is spicier and more punchy. Best for spice lovers who want their biryani to be a showstopper. How to Make It with Biryani Masala Paste: Sauté chopped onions, curry leaves, and green chillies. Add in the chicken and paste of biryani masala. Fry so that oil separates. Mix in a pinch of curd and allow it to simmer. Parboil rice and spread over the chicken. 3. Kerala Style Biryani: Coconut Flavorful. This biryani is a beachside getaway. Kerala-style biryani is subtle, with the sweetness of caramelized onions and the warmth of coconut milk. What does it have that sets it apart? Coconut oil, curry leaves, fennel, and sometimes raisins and cashews make excellent additions, and the southern flavor is excellent. It's layered, warm, and oh-so-aromatic. How to Prepare It with Biryani Masala Paste: In coconut oil, sauté onions, garlic, and curry leaves. Add vegetables or meat and biryani masala paste. Sauté well. Add a dash of coconut milk and simmer. 4. Hyderabadi Biryani: The King of Biryani Hyderabadi biryani is the crowning jewel. Felicitated for its layered preparation, strong flavors, and signature dum technique, this biryani is overpowering yet balanced. What Makes It Special: Raw marination is the spice here. The meat is marinated with yogurt, mint, coriander, fried onions, and spices, and then layered with rice and cooked low and slow. How to Prepare It with Biryani Masala Paste: Marinate chicken or mutton with fried onions, mint, Hyderabadi chicken biryani masala paste, and curd. Keep it relaxed for an hour. Parboil rice with cinnamon, cardamom, and bay leaf. Layer rice over raw marinated meat. 5. Kolkata Biryani: Light, Fragrant & Royal The Kolkata biryani is grace on a plate. Conceived in the context of Nawab Wajid Ali Shah's exile to Bengal, Kolkata biryani has Lucknow's heritage with a twist of the Bengalis. It is light, somewhat sweet, and surprising with a soft golden potato. What Makes It Special: Unlike other biryanis, which are spicy and hot, Kolkata's is sweet, mild, and never fails to have boiled potatoes and eggs. The rice is lightly spiced, the meat is cooked for long, and the whole experience is one of being indulgent yet light. How to Prepare It Quicker with Biryani Masala Paste: Fry chopped onions until browned in ghee. Mix in marinated mutton or chicken along with biryani masala paste and cook until they become tender. Boil and fry potatoes separately. Parboil scented basmati rice with rose water and kewra essence. Layer meat, fried potatoes, and rice in a pot. Drizzle some saffron milk. Seal and cook on low for 15-20 minutes. Your kitchen will be filled with the aroma of a Bengali home on a holiday. And the biryani? Soft, regal, and done without a royal mess. 6. Thalassery Biryani: Lightly Spiced & Coastal Direct from Malabar's coast, Thalassery biryani is where sweetness and spices blend. It's a taste of Kerala in the form of a culinary postcard, full of aroma but not overwhelming. This one incorporates a special short-grain rice named Kaima. What Makes It Special: None of that basmati here. Thalassery biryani uses Jeerakasala rice and is less heavy-handed with spices and sweeter still. Cashews, raisins, fried onions, and ghee are used liberally, providing celebratory flavor to each bite. How to Prepare It Quicker using Biryani Masala Paste: Dry roast cashews, raisins, and onions in ghee, set aside. Sauté chicken or mutton with onions and biryani masala paste. Add a little yogurt and fresh mint-coriander chutney. Boil Jeerakasala rice until half cooked. Layer the rice and meat, top with the fried cashews and raisins, and cover the pot. Dum cook on low flame for 15 minutes. It's as comforting as a Kerala monsoon evening, with none of the customary hustle in preparation. 7. Ambur Biryani: Bold & Meaty Ambur biryani is Tamil Nadu's pride, bold, hot, and loaded with meaty richness. Originally designed by the Nawabs of Arcot, this one's for those who have a penchant for depth and punch in every spoonful. What Makes It Special: This biryani is all about seeraga samba rice, red chillies, and melt-in-your-mouth meat. No nuts, no saffron, just a heavy dose of dried spices and sheer technique. How to Cook It Quicker using Biryani Masala Paste: Sauté red chillies and onions in oil. Add mutton or chicken along with a spoon of biryani masala paste, and cook until nicely browned. Add some curd and fresh mint leaves. Cook seeraga samba rice separately until it's light and fluffy. Layer rice over meat, cover, and dum cook for 20 minutes. It's spicy, rustic, and intensely rewarding, a South Indian biryani that doesn't spare the flavor. 8. Donne Biryani: Spicy- Herby & Homely Donne biryani is Bengaluru's soul food. Served in dried palm leaf bowls (donne), it's punchy, green-hued, and perfect for a Sunday lunch. No layering, just one pot of herby meat and rice magic. What Makes It Special: This biryani derives the intense green color and flavor from coriander, mint, and green chillies. It's almost a pulao but the intensity of the biryani, and always served hot in donnes. How to Make It Quicker using Biryani Masala Paste: Heat ghee in a pot and sauté whole spices. Add mutton or chicken and a large spoon of biryani masala paste. Blend coriander, mint, green chillies, and ginger-garlic, stir that in. Add water and washed short-grain rice. Let them cook together in the same vessel until cooked. No layering, no fuss. Just an explosion of South Indian flavors in each grain. Final Sprinkle: Why Ready Pastes Work Preparing biryani is the bare minimum of commitment, despite not everyone having time for slow-cooking spices or making pastes. Ready-to-use biryani masala pastes are intelligent, reliable hacks that bring you closer to authenticity at the cost of minimal flavor. Here's what they have to offer: Consistency: You're getting the same flavor every single time. Convenience: No preparation of dozens of spices. Speed: What once took hours now takes less than 60 minutes. These pastes are prepared with local palates in mind. From the spiciness of Andhra to the delicacy of Lucknow, every spoonful of the paste is immersed in tradition. Layer the rice over the meat, add a little saffron milk, and close the lid. Cook on low flame for 15 minutes, done. The paste does all the hard work, no grinding, no compromising. Just layers of flavor, done quickly. Selecting the Right Rice and Protein for Perfect Home-Made Biryani While preparing restaurant-like biryani at home, particularly with Biryani Masala Paste, the selection of right rice and meat (or protein from the plant kingdom) becomes the deciding factor. Rice: Always Long-Grained and Aromatic Go for aged Basmati rice, the kind that fluffs up and separates beautifully without breaking. The grains should be soaked for about 20–30 minutes before cooking. This helps them stay long and fluffy. Whether you’re layering or mixing the biryani, good basmati holds the masala without turning soggy. Up for going regional? For Kerala biryani, use Jeerakasala rice (or Kaima rice). It's more compact, more aromatic, and provides an authentic Malabar touch. Protein: Marinate with Love Chicken, mutton, prawns, or paneer, whatever your preference, marination is the magic wand. Though the Biryani Masala Paste is rich and pungent, adding a 15-minute yogurt + lemon juice + masala massage to your protein can upgrade the final dish to restaurant standards. ● For Hyderabadi biryani, bone-in mutton and Hyderabadi mutton biryani masala are the heroes of the dish. ● For Lucknowi biryani, boneless chicken is a perfect fit. ● For Andhra biryani, spicy prawn or hot chicken is the kick. ● For Kerala biryani, mutton pieces or pieces of jackfruit that have been seared will work. ● For Kolkata biryani, mutton pieces and potato or egg are the key ingredients. ● For Thalassery biryani, mildly spiced marinated chicken is the choice. ● For Ambur biryani, chicken or mutton with deep red chillies makes it iconic. ● For Donne biryani, coriander and green chillies turn the chicken green. Vegetarian? Don't worry. Paneer cubes or soya chunks soak up the masala like magic. Conclusion Great biryani doesn't always mean hours of cooking in the kitchen or stress levels. Be it a laid-back Sunday, a spur-of-the-moment dinner idea, or a craving that just won't get out of your system, having a pre-made biryani masala paste can be your ace card. It contains within it the essence of traditional spices without the cumbersome prep. From the royal inflections of Lucknowi biryani to the hot kick of Andhra style, now each regional favorite can simmer at home with ease.

Let's be honest: nobody wants to spend an hour in the kitchen after working the whole day. But that doesn't necessarily mean compromising on flavors. The smell of ginger being cooked in ghee, the crunch of garlic being added to hot oil, and the tartness of tamarind boiling in a curry are what make home food so special. What if you were able to bypass peeling, chopping, grinding, and grating and still be able to enjoy that homemade flavor?. For this, all you need is to immerse yourself in the magic of pre-made cooking pastes. They are not only handy, they're taste-packed game-changers for all busy cooks who still desire food that tastes like it was cooked for hours. Imagine them as your quiet kitchen friends, always ready, always perfect. Let's take a flavorful stroll through the must-have cooking pastes that are transforming Indian kitchens. Adrak Paste (Ginger Paste) There's something irrepressibly cozy about the warm earthiness of ginger. A base note in countless Indian recipes, Adrak (ginger) adds body and heat to dals and even curries. But fresh ginger requires peeling, slicing, and pounding, except when you have a jar of ginger paste ready to go. This paste retains the zesty freshness of fresh ginger and provides it in seconds. From a plain moong dal to mixing it with a spicy sabzi, the zing remains intact without the mess. Adrak Lahsun Paste / Ginger-Garlic Paste From butter chicken to biryanis, Adrak Lahsun Paste (or Ginger-garlic Paste, or allam vellulli paste in Telugu, or inji poondu paste in Tamil) is usually the beginning of something really great. The pungent, acrid punch of the garlic combines with the gentle burn of the ginger, and they enhance every dish they touch. Imagine a pressure-cooked rajma with its rich, comforting flavor. This first step, sautéing this paste in hot oil, is the perfect start. No Indian curry is complete without it. And the great news? No more peeling cloves or scrubbing ginger fibers from your mixer. Lahsun Paste (Garlic Paste) Garlic does not flavor food, it owns food. There is no refusing the depth it gives, be it to a hot tadka or a marinade. A convenient-to-use garlic paste gives that unmistakable zing right in your own kitchen without the agony of peeling millions of tiny cloves. Think of garlic naan, achari baingan, or even instant chilli garlic noodles. This paste is your best friend when time is short but taste is not. Particularly in meat recipes such as mutton curry or Andhra-style spicy fry, lahsun paste ensures the umami sweet spot is hit every time. Allam Vellulli Paste / Inji Poondu Paste In India's southern belt, the combination of ginger and garlic has various names, yet the essence is the same. In Andhra, it's allam vellulli paste. In Tamil Nadu, it's inji poondu paste. This is the foundation of soulful sambars, spicy Andhra curries, and coconut-flavored stews. It's smooth, strong, and intensely aromatic. One spoon and your kitchen will be filled with the aroma of a Sunday morning breakfast in a South Indian kitchen. From rasam to chicken chettinad, this paste is a perfect addition to any recipe. Tamarind Paste Ever tried to squeeze pulp from a tamarind block that's been soaked, only to have to fish out seeds for ten minutes? Tamarind paste is the time-saving hack you never knew you needed. And it's not just for rasam. This dark, tangy paste has the ability to enliven anything, from tamarind rice to pani puri water. Mix it with sambar, bisi bele bath, and even Pad thai and curries for a bold, lip-smacking sourness. Tamarind paste adds depth, nostalgia, and a touch of the unexpected. And yes, it can definitely rescue your South Indian curry when you're out of tomatoes! Curry Paste Imagine being able to twist open a jar and have every bit of masala for your curry. That's what curry paste is. It's not cheating. It's being smart. Often these pastes include tomatoes, onions, spices, and even a sprinkle of coconut or yogurt. Imagine preparing paneer butter masala in 15 minutes. Or a mixed veg curry with no masala confusion. Curry pastes are your answer to weekday cravings without the weekend labor. They work beautifully for both North Indian gravies and regional South Indian variants. Making the Most of Cooking Pastes After you become accustomed to using them, it is difficult to cook without these pastes. Here are a few helpful tips: Store them properly: Store them sealed in the fridge. Always use a dry spoon. Personalize: You can always add a pinch of your own garam masala or chopped herbs to enhance the paste. Portion smart: Utilize them as base layers but get innovative with layering new ingredients over them, such as sautéed onions or fresh green chillies. Experiment with crossovers: Put a spoonful of garlic paste in your pasta. Mix tamarind into your stir-fry. Why not? Conclusion With time being money, cooking pastes present in it something that is irreplaceable: convenience and authenticity. They don't take away the home cooking, they make it more possible. They take away the mess but leave the magic. Every spoon is a head start to a meal that tastes and looks like home. So go ahead. Stock up that pantry shelf. Let the aromas speak. With the right cooking pastes in easy reach, your kitchen can become the busiest little restaurant on the block, without all the hassles. Because good food shouldn't wait for weekends.

In Indian kitchens, time is an invisible ingredient. Curries simmer lazily, spices roast slowly, and onions caramelize patiently. But somewhere between consecutive meetings, rumbling tiffin boxes, and unexpected dinner guests, there is no time for that slow alchemy. That is where ready-to-use cooking pastes come in, not as shortcuts, but as loyal friends who recall the original flavors even when the clock fails to. Across India, the aroma of a simmering curry has a tendency to evoke memories of home, of holidays, of a person who always seemed to know exactly how much ginger went into the pot. These pre-prepared pastes don't take the place of tradition, they bottle its spirit, allowing anyone to achieve warmth on a plate without its suffocation. Let's look at 5 classic Indian dishes that taste as if they've been simmering for hours but come together in minutes. 1. Tamarind Rice with Tamarind Paste It starts with the scent of roasted sesame seeds and an overpowering tangy smell that promises lunch to be great. Tamarind rice is South Indian lunchbox lore. According to tradition, it requires tamarind to be soaked, pulped, cooked with jaggery, spices, curry leaves, mustard seeds, and roasted peanuts, an orchestral series of steps. But when there's good tamarind paste at hand? The essence is already there, rich, thick, and pungent. Mix it in your tempering, add cooked rice, vary spice and sweetness, and voila. A dish that used to take an hour now takes 15 minutes. 2. Aloo Matar Curry with Ginger-Garlic Paste Plain, comforting, and faithful, much like the hand that spoons it. Modest-looking aloo matar packs a punch, all in the bhuna masala. The actual work goes into peeling, chopping, and grinding ginger and garlic, sautéing it till the raw aroma vanishes, and tempering it with tomatoes. Now, add in a spoonful of ginger-garlic paste (or inji poondu paste, allam vellulli paste if you're in the mood). The paste avoids the grunt work but retains the punch. The curry cooks more quickly, the kitchen still smells good, and dinner is served before hunger has set in. 3. Paneer Butter Masala with Curry Paste Creamy orange sauce, subtly sweet, and richly spiced, paneer butter masala is the restaurant hit we all attempted to replicate at home. But the starting point is always the difficulty: onions cooked until they're golden brown, tomatoes cooked slowly, and spices added one at a time. Add curry paste. It's as if someone else already worked in the kitchen for an hour for you. Add butter, a splash of cream, and paneer cubes, and let the paste do the work. What comes out is not a compromise, it's comfort in less than 20 minutes. 4. Curry Paste Quick Butter Chicken There is something about butter chicken that feels like a treat. But making it from scratch? That's a proper Sunday task. Unless you’re armed with a good curry paste. Marinate chicken in yogurt and spices (or skip that for a weeknight cheat), sauté it lightly, then pour in the curry paste with some butter and cream. Simmer till thick. It’s shockingly close to the slow version and pairs perfectly with naan, jeera rice, or just the silence of a great meal. 5. Biriyani with Biriyani Mix Paste Biriyani is love layered in spice, steam, and patience. Historically, it involves marinating, caramelizing onions, dry roasting whole spices, grinding masalas, boiling rice to perfection, and then, dum. But with a biriyani mix paste, the journey is cut short. All the key aromatics: mint, fried onions, cardamom, and cloves, are included in the mix. Fry the meat or vegetables with the paste, layer it with rice, steam it for a while, and suddenly, something traditionally reserved for festivals can now become a Friday night dinner. Why These Pastes Are Such A Success What makes ready-to-use pastes a success in Indian kitchens is more than just the quickness. It's the accuracy. They mix spices in the correct proportions, retain aroma by oil-based sealing, and conserve the energy otherwise wasted in prep. They also welcome individuals who adore Indian food but are afraid to prepare it to join in on the fun. New domestic cooks, burnt-out professionals, and even hostel students can now enjoy flavors previously trapped behind exhaustive hours. Conclusion: A New Type of Tradition Indian food has never been locked in time. It has continuously accommodated, from coal ovens to pressure cookers, from stone grinders to food processors. Cooking pastes are merely the next episode. They don't offer a substitute for the grandmother's touch, but they breathe the same flavor cues, with less work. So, whether you're cooking for one or a whole table of ten, whether you have thirty minutes or only ten, don't forget: the taste of home is still within reach. You just have to twist open a jar.

There's something intensely old-fashioned about opening a jar of pickles on the dining table. That initial whiff, spicy, sour, a touch sharp, a touch sweet, greets your nose and your memories. For most Indian households, pickles aren't just condiments. They're tradition, flavor, and time in a bottle. Mango pickle may be the one of them all but come on: there are plenty of underrated side heroes in our kitchen waiting for their moment in the sun. Today, we're going to introduce you to five of them that will make your curd rice hum, your parathas sway, and your fingers wish to lick them once more. Let's open the jar. 1. Garlic Pickle: The Bold One If pickles had personalities, garlic pickle would be that fiery friend who speaks the truth, unapologetically. Spiced with whole peeled cloves of garlic slow-cooked in mustard oil, dried spices, and even jaggery sometimes for a sweet surprise, this pickle is intense, pungent, and full of attitude. In South Indian cuisine, it's usually served alongside steaming idlis and ghee. In the North, it's the secret ingredient for enhancing a simple dal-chawal meal. Why we love it: Because garlic doesn't try to be anything it isn't. It's pungent, hot, and it's incredibly flavorful, and when it ferments, it mellows just enough to hug your taste buds. Perk: It's said to help digest and warm your body in winter. Have it with: Curd rice, parathas, or even a slice of bread and butter on lazy afternoons. 2. Tomato Pickle: The Tangy Charmer This one’s for those who love a little surprise on their plate. Tomato pickle — known as thakkali oorugai in Tamil and tomato pachadi in Telugu — brings together the richness of ripe tomatoes, the warmth of traditional tempering, and the depth of regional flavours. In many Telangana and Andhra homes, it’s a breakfast staple — drizzled over hot rice with ghee or paired with crispy dosas. Its mellow tang and rich texture add that little extra something to any meal. Why we love it: Because it strikes a beautiful balance — juicy yet grounded, familiar yet distinctive. It’s like comfort food with a little flair. And let’s be honest, it can make even a simple upma feel special. Have it with: Steaming rice and ghee, dosas, pongal, or even a dollop in a sandwich for an unexpected twist. 3. Lahsun Ka Achaar: The North Indian Comfort Star Garlic again, yes, but in a different attire. In contrast to its Southern counterpart, lahsun ka achaar in North India is chunkier, oilier, and abundant with Punjabi-style masala love. This is prepared with mustard oil, saunf, kalonji, and lots and lots of sunshine. There's a recipe in every Punjabi home that's been passed down like inherited jewelry. Prepared in winter and left to age by the windowsill, it adds warmth to roti-sabzi meals and is nearly medicinal for a sore throat. Why we love it: It's like a Punjabi hug: warm, generous, a bit loud, and full of love. Eat with: Ajwain parathas, aloo-puri, or just plain mathri. 4. Red Chilli Pickle: The Spicy Favorite We shall just say that this is not for the weak at heart. Mirchi ka achaar, or red chili pickle , is prepared with fat, fresh red chillies, stuffed or cut, marinated with mustard, fenugreek, and lemon juice, and left in the sun to absorb power. This pickle doesn't remain on the side of your plate. It demands attention. Prepared in winter and left to mature near the windowsill, it heats roti-sabzi foods and is almost medicinal when you have a sore throat. Why we love it: It's a Punjabi hug: warm and generous and loud and full of love. Serve with: Ajwain parathas, aloo-puri, or simply plain mathri. 5. Mixed Pickle: The Chaos That Works This is the kitchen remix we never knew we needed: mango pieces, carrots, lime, green chillies, and sometimes even turnip, all dancing together in a masaledar (full of spices) rain. Each spoon of mixed pickle is different. Some bites strike you with tanginess, some with sweetness or heat. It's unpredictable and completely addictive. Why we love it: Since it's a bit of everything, like life. A spoonful of chaos, a pinch of balance, a bite of surprise. Eat it with: Literally anything: poha, thepla, dal rice, chhole bhature, you name it. Pickles Are Emotion Indian pickles are tales in jars. They are your grandmother's secret, your mother's instinct, and your cheat-day wish all wrapped up in one. Their making is a ritual: drying the ingredients on muslin cloths, waiting for the sun to be kind, mixing with bare hands, keeping them in enormous ceramic barnis (jars), and hoping the weather doesn't play tricks on the process. We don't simply consume pickles. We recall individuals and memories in their regard. The Final Bite If you've grown up with fingers dipped in mango pickle jars, it's time to get acquainted with the rest of the family. Garlic pickle's hotness, tomato pickle's tang, lahsun's warmth, red chilli's theatrics, and the mixed magic, they're all waiting at the corner of your plate. So next time you sit down to a wholesome Indian meal, don't forget to include a spoonful of story.Because sometimes, the smallest spoon carries the loudest flavor.