How to Use Biryani Masala Correctly (Dum & Layering)

Biryani is an emotion, not just a dish. But using the best rice and meat means nothing if the masala isn't applied correctly. Here is the secret to getting that restaurant-style aroma.

1. Marination is Key

Never add Biryani Masala directly to the boiling water or the final layer alone. 70% of your masala should go into the Marination (yakhni). The acids in curd (dahi) help the spices penetrate the meat fibers.

2. The 'Fat' Layer

Spices are fat-soluble. When layering your Biryani for 'Dum', sprinkle a pinch of masala over the fried onions (birista) and ghee layer. As the steam rises, it carries this aroma through the rice.

3. Less is More

Our Kasturi Biryani Masala is potent. You don't need whole packets. A few spoons are enough because we use high-potency whole spices, freshly ground.