Biryani masala, Cultivation Type : Natural

Biryani is a South Asian mixed rice dish with its origins among the Muslims of the Medieval Indian subcontinent. It is popular throughout the subcontinent and among the diaspora from the region. It is generally made with spices, rice, and meat.
The exact origin of the dish is uncertain. In North India, different varieties of biryani developed in the Muslim centers of Delhi (Mughlai cuisine), Lucknow (Awadhi cuisine) and other small principalities. In South India, where rice is more widely used as a staple food, several distinct varieties of biryani emerged from Telangana (Specifically Hyderabad), Tamil Nadu, and Karnataka, where minority Muslim communities were present. Andhra is the only region of South India that does not have many native varieties of biryani.