Biryani masala recipe

Biryani masala recipe you ever tried making Indian biryani at home? Indian Chicken Biryani Have you ever tried making Indian biryani at home? There’s something magical that happens when you combine chicken, rice, a number of spices and you infuse it with cardamom pods, saffron, and top the whole thing with fried onions. Prerna is the author of Everything Indian Slow Cooker Cookbook.

Her recipes have appeared on the Food Network, The Guardian, Saveur, The Kitchn, Food 52, Indian Today and more. If not at school, we kids were always on that street, kicking a soccer ball, hitting a four in cricket or flying kites. Come dusk, a gentle wind would blow and bring with it the aromas drifting out of the kitchens. Aunty Anwari lived in the house right across the street from ours, and the days we would smell biryani were the days we’d be eating dinner at her place.

Hers was the first biryani I ever tasted as a kid and, to date, there hasn’t been any better. Mughals came to India in the 1500s and brought with them their own culture, language, and cuisine. When blended with those of India, this gave birth to many poetic things, biryani being one of them. Born in the royal kitchens of the Mughal India, biryani was developed as an effort to blend flavors of spicy Indian rice dishes to that of the Persian rice dish called pilaf. Just like the diversity in culture from one region of India to another, a biryani recipe changes from one region to another as well. Different biryani recipes were developed around the country in all mughal centers of India from Delhi to Lucknow, and all over the southern regions of India.