Let’s just agree that biryani is one of the most popular delicacies of India. The slow-cooked meat, the long-grain rice, the aromatic spices, and the crispy brown onions, all come together to create a scrumptious dish that is not just a feast, but also one of the comfort foods for many of us. And to top it all, there are so many ways in which the humble biryani can be made. Different parts of the country have different variations of the dish and we aren’t complaining at all. From Lucknowi biryani to Kolkata biryani, Hyderabadi to Ambur biryani, the variations are countless.

Cooking biryani is an art in every form and can be a delightful experience to those who love it. The process of slow cooking of the meat till the garnishing of fried onions, preparing biryani can be an extremely satisfying affair. One of the most important parts of biryani are the spices. Getting all the whole spices or khada masalas in order can itself be a task. Some of the most common spices that are used in making biryani include peppercorns, star anise, bay leaves, cinnamon sticks and - cardamom or elaichi (probably the most infamous biryani ingredient of all times!).

But since there is no one recipe of making biryani, one can always skip certain spices or replace some with spices that you like. But there’s one masala that you must add to the biryani for it to be a fragrant, aromatic affair- biryani masala powder. One of the most important elements of cooking a biryani, this masala powder makes sure to lend the perfect mix of spice and aroma. And trust us, you don't need to be an expert chef to cook biryani, all you need is little more time and a pinch or two of homemade biryani masala.

How To Make Biryani Masala

Biryani masala powder is a ground mix of whole spices. Cardamom, peppercorn, cinnamon, bay leaf and more such spices are all roasted and ground to get a fine powder that you can store and use to make drool-worthy biryanis.  You can even use this for chicken and mutton curries!

Find the full recipe of biryani masala powder here.