HAPPY 2026!! Last weekend, instead of the Sunday Scaries, I woke up feeling so excited for all the things we have lined up this year. Our team has had a lovely, restful time off, and we are SOO BACK!! To me, a good biryani — with all its hearty goodness and mighty, legendary flavor — always feels like the perfect big meal and kitchen project for January. And we’ve just refreshed our Biryani Masala to make it bolder and better than ever!
Biryani was brought to India from Persia by the Mughals in the 16th century, and as it spread across the Indian subcontinent via migrating cooks, every region began having its own variation, with distinct local flavors (read about the history of biryani here and how Mughal kitchens shaped the use of spices in India here). When we were developing our Biryani Masala, the goal was to make it the perfect base for any regional variation of biryani. No small feat, my friends! While the previous recipe worked great, we felt like it was lacking that biryani oomph! Lots of trials and tweaks later, I’m so proud to say we’ve got it just right with Biryani Masala 2.0! We upped the amount ginger and garlic (a paste of fresh ginger and garlic forms the umami base of most biryanis), replaced Kashmiri chillies with our Guntur Sannam chillies for their fruity heat, and increased the cardamom (black for smokiness, green for minty aroma!). I present to you: a masala for annyyy biryani you want to make!
Scroll for all our biryani recipes so you can pick and choose (yes, there’s a vegetarian option too!). Special mention for the Dishoom Jackfruit Biryani, which — though quite the kitchen project — is all kinds of delicious and so worth the effort! No matter which biryani you choose, make a big pot, call lots of friends over, and serve it straight out of the pot at the table.
The aroma 🤌 The flavor 🤌 The sheer drama 🤌 🤌🤌
It is the absolute correct way to start off the year.
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Diaspora Co. 6631 Saroni Drive Oakland, California 94611 |
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