Biryani Masala Recipe, Biryani masala powder recipe, How To Make Biryani Masala Recipe

Garam masala powder is an important ingredient in biryani and non-veg curries. It enhances the flavors of a dish and can be stored for a long time. The perfect blend of masala powdered made with slightly roasted whole masalas.  Hyderabad is a city of authentic Royal Nawabi Cuisine. Mutton Biryani is a most popular dish of this cuisine.  It originated from the historic era of Nizam of Hyderabad. Today it is a well-known in entire South Asia, particularly in India and Pakistan. It is often served with Bagara Baigan, Mirchi ka salan, and Raita.

Biryani is one of the most popular dishes over the globe. It is one of the signature dishes of Hyderabadi. This is an authentic meal invariably includes mutton, chicken or lamb or vegetables, but mutton is one of the most popular dishes. The Nizams served some 26 varieties of biryanis for their guest.

The biryani is cooked in two ways: Pakhi biryani and the kachche biryani. The kachche gosht ki biryani is a traditional style of making the biryani by cooking the raw meat with spices for a couple of minutes and then covered with rice and put on dum.

Hyderabad is a city of traditional Royal Nawabi Delicacies. Mutton Biryani is the most in-demand food of the cuisine.  It came from the ancient period of Nizam of Hyderabad. These days it’s popular in entire South Asia specifically in India and Pakistan. It's often offered with Bagara Baigan, Mirchi ka salan, and Raitha.

Biryani is among the preferred food across the world. It is probably the trademark food of Hyderabadi. It is a traditional food usually contains mutton, chicken or lamb or veggies but mutton is probably the most widely used dishes. The Nizams served some 26 types of biryanis for their guest. The biryani is cooked in 2 ways: Pakhi biryani plus the kachche biryani. The kachche gosht ki biryani is a standard type of making the biryani by cooking the raw meat with spices for short while after which covered with rice and put on dum.