The craving for biryani doesn’t wait for Eid or any festival. The wholesome feeling of biryani makes you remember your mother’s cooking. Every rice grain used to be so flavourful and the memory of your mother making it with love for you runs down memory lane with a feeling of nostalgia. It is amazing how food is connected to each of our memories. Even reading this is probably making your mouth water with the thought of biryani.

But don’t you worry, today we have got for you this royal cuisine using pushp masala. Even if your mother’s recipe was unmatched, well, we can’t defeat that but we can help you make something your family will remember. Let’s take a sprint of cooking to make your family gobble up the masala, rice, and love straight from your kitchen.

The journey of biryani

Commenced in Persia, It was a long time ago that it was known as ‘Birian’ and ‘Birinj’. It meant fried before cooking and rice respectively. Biryani is believed to have originated in Persia and then brought to India via the Mughals.

People all around India are so enamored by the dish Biryani that they have regional versions of this dish. Mughlai, Awadhi, Kolkata, Bombay, Bangalorean, Hyderabadi, Thalassery, and many more are the most popular and widely consumed variants. You might know that like the taste of biryani its cooking is also regal. It is cooked over charcoal in an earthen pot. The dum pukht biryani is cooked in a very special way. The pot is sealed with dough and the biryani is cooked at a slow flame on charcoal.

Why do we call it shahi biryani?

Shahi means royal and since the biryani affair is as royal as possible, the name befits. Now the question arises, how do we make it royal? We make it royal by using cashews, saffron, almonds, desi ghee, and other aromatic spices that fill up the aroma and flavour.

After witnessing the history and origin of biryani and what is Shahi biryani, let’s make flavoursome biryani for your family to gobble up.

Ingredients required to make tempting biryani

• Rice- you should use basmati rice to make biryani, the texture always seems better and it grabs the flavour well.

• Pushp Shahi biryani masala- it is our amazing masala from the range of Pushp masala which enhances the flavour of the dish. You will regret it if you miss this.

• Desi ghee- you can use cow or buffalo ghee.

• Vegetables- tomato, onion (many are used to create a base), garlic, and your favourite vegetables basis your liking.

• Spices like jeera, black cardamom, fennel seeds, dry red chilies, coriander, khus khus (poppy seeds).

• Cream- it is up to you if you wish to use it because you have ghee already but we recommend it because the cream is a part of the royal texture of the biryani.

• Nuts- welcome the regality in your plate with nuts.

Cooking process

Prepare the shahi masala to make the gravy and prep the veggies. Saute the veggies and cook them crisp. Add spices and onions to parboil rice and cook it. Assemble the biryani with the layering of rice and veggies and gravy. Dum, cook it with nuts and saffron to let it marinate and absorb the flavour. And you are done. Serve with chutney, Dahi, and onion rings. If you like achar with biryani rice, you can make it with achar masala from the range of pushp masala.

For dessert, you can use doodh masala to make something sweet.

Do tell us how much you drown in the flavour of biryani. To buy the masala we recommended, visit Indore Online.