How to make Biryani Masala

A mixed rice dish that was originated by Muslims in the sub-continent, is made with Indian spices with pieces of meat or vegetables. It is a popular dish in India and an all-time favourite for many.

In northern parts of India, biryani was relished in various places like Delhi, Rampur and Lucknow, where there are many Muslim populations. In South India, it emerged in Hyderabad, Tamil Nadu, Kerala, Karnataka and Telangana, where again, has a lot of Muslim people in the majority.

Pulao and biryani are both varieties of rice dishes, and there are few differences between them. They are both made with spices, but pulao is generally a vegetarian dish that makes use of only a mix of diced vegetables. But biryani is made with biryani masala and biryani spices making meat and can be made as both vegetarian and non-vegetarian dishes. Pulao is made in a single container with all the contents dropped in at the same time. Therefore, it is made in minutes, and the procedure is effortless. Making a biryani with biryani masala and biryani spices becomes time-consuming and a complicated process compared to preparing a pulao. Pulao is a side dish with vegetable gravy or dals, whereas biryani is a whole meal. Biryani is made with biryani masala and biryani spices with flavours and essence of cloves, cardamom, cinnamon, bay leaves, coriander, and mint leaves; pulao is not loaded with too many spices and condiments.

There are various types of biryani, and these healthy recipes made with biryani spices depending on the region of origin. All the biryani makes use of the biryani masala recipe and how to make biryani masala depends on each person's preference. The biryani masala ingredients vary from one home to another, and the biryani powder need not have the same contents and taste. Therefore, the biryani masala recipe varies according to the place, region and individual taste and likes. A few of the types of biryani varieties are discussed below. They are: Tehri Recipe Tehari is the vegetable version of biryani that was initially developed for the Hindu people who were vegetarians. It was used as a substitute in World War II when meat prices were high. The main ingredients of this dish are biryani masala, rice and potatoes. Potatoes became the popular substitute for meat in biryani to make veg biryani. Tehri is the most common street food sold in Kashmir. Kacchi Biryani Raw marinated meat is layered with uncooked rice and then cooked together. This is done with goat meat by preparing a curd-based marinade at the bottom of the cooking pot and then layering it with rice, mostly basmati or chinigura rice. The cooking pot is sealed with wheat dough and the contents along with biryani masala should be prepared in its own steam without opening until it is ready to be served. The potatoes are used in this dish also, and they are added before the rice layer. Ambur Biryani As its name suggests, this is cooked in Ambur and Vaniyambadi in the district of Tirupattur. Again, these are the places in Tamil Nadu that have a lot of Muslim population. The spices that are used to make them are moderate, with curd as a gravy base. The meat to rice ratio is also higher, and this is a popular street food across South India. This is made with jeera or basmati rice along with biryani masala and is usually paired with a sour brinjal curry known as dalcha or plain curd with sliced onions and salt known as raitha to taste yummy. Chettinad Biryani This is another famous Indian biryani in Tamil Nadu. It smells good with spices and ghee and is paired with breast bone gravy that is very spicy and tangy made of goat meat. The biryani masala is universally the same everywhere that has to be incorporated into the dish. Finally, the biryani is garnished with fried onions and curry leaves. Dindigul Biryani The Dindigul biryani makes use of lemon juice and a small amount of curd along with biryani masala to be made. This will impart a tangy taste to the dish compared to all the other biryani varieties and made with the best biryani powder. Hyderabadi Biryani This is one of the famous biryanis in India. One created this in the period of the Mughal Emperor Aurangzeb. The goat meat is marinated and cooked on slow fire or known as dum with rice. This biryani in a pressure cooker is the easiest way to make it. There are numerous types of Hyderabadi biryani with homemade biryani masala, and some of the types make use of chicken to create the chicken biryani. But as per the general rule, they are always done with basmati rice, biryani masala and spices.

Biryani is served with two main side dishes, and they are raita, salan and dalcha. The recipes for these dishes are explained in detail below. Dalcha Add toor dal and chana dal to a pressure cooker. Pour water into it and cook for five whistles. Switch off the flame and wait until the pressure releases automatically after some time. Take a blender and drop in garlic, ginger and onions with a bit of water. Make a fine paste and leave it aside for future use. Take a pan and add some vegetable oil into it—drop-in diced onions with green chillies and curry leaves. Sauté for a few minutes, and then once the onions turn translucent, drop in diced tomatoes along with the prepared onion and ginger garlic paste. Keep frying for some time. Add red chilli powder and salt along with some garam masala powder. Then drop in tamarind paste to the above mixture. Sauté for a few minutes and then add veggies to it like brinjals and raw mango. Then add a little water and simmer for a few minutes with the container covered. Incorporate the prepared, cooked dal and also add ground coconut paste to it. Simmer for two minutes. Garnish with finely chopped coriander leaves, and then remove the pan from heat. The dalcha is ready to be served with biryani made with the best biryani masala. Mix Raita Take some curd and a few sliced thinly veggies with green chilli and finely chopped coriander leaves. Combine all the above and season with the appropriate amount of salt to taste. Serve it with the biryani. If one prefers the onion raita to be a little flowy, add water to it.

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