One of the most popular masalas in India is the “Khada Rice Masala,” an essential component of the iconic Hyderabadi Biryani, often hailed as the king of all Biryanis. I’ve always loved the tantalizing aroma of Biryani cooking in our kitchen, a scent that announces to the neighborhood what’s being prepared for the day. Biryani is one of those dishes that, when made at home, must be shared with neighbors. It is just part of our daily life.

But why is it that only one rice dish is made with such a masala, out of the dozens of Biryani variations? This question first occurred to me 20 years ago. Eager to explore, I began experimenting with rice, adding ingredients no one had considered before. To this day, I am proud to say that I am the only one who has taken this approach—and it’s becoming a trend among my friends. After all, rice is a staple on every Indian table, yet it’s typically prepared in just two ways: plain white rice and “bagarey chawal,” which is fried rice with onions, cinnamon, cardamom, and cloves. While other rice dishes may include nuts, none have quite the same unique twist as the creations I’ve introduced into our kitchen, which have been met with great success and appreciation.

However, if you’re expecting all my rice masalas to carry the same bold, intense flavor as “Khada Rice Masala,” let me say it is not so. As I mentioned, “Khada Rice Masala” is the king of rice masalas and has no equal. That said, “Shimla Rice Masala” comes close and is my second favorite after the “Khada Rice Masala.” What you can expect from my rice masalas are diverse, layered flavors that enhance the texture and overall taste of your rice dish transforming it into something extraordinary. These unique twists are sure to spark conversation among your guests, adding a sophisticated touch to an otherwise simple dish.

Take, for example, “Nasik Rice Masala,” which contains chives, orange peel, and cinnamon buds. The chives provide a mild, earthy flavor, the orange peel adds a sweet and citrusy note, and the cinnamon buds offer the subtlest of all three flavors, contributing a slight crunch. I enjoy a bit of crunch in my rice, especially with the addition of nuts. However, I understand that my kids aren’t always fond of this texture, and that’s perfectly okay. 

When it comes to the widely used “Khada Rice Masala,” you simply can’t make Biryani without it. While eating a flavorful Hyderabadi Biryani, it’s common to encounter whole garam masala spices or bay leaves in the dish. While we may be accustomed to this, it can throw off some people who aren’t used to it. Don’t be deterred by these spices; you can always move them to the side of your plate. It’s part of the experience, and over time, you’ll get used to it. It’s a small trade-off for the incredible transformation it brings to your rice, turning something “ordinary” into something truly “extraordinary” with just a spoonful of masala.

But this is just the beginning of my “Rice Masala” story. As you know, I’m all about constant change and innovation, and my rice masalas are no exception. You might think that after developing over 30 rice masalas, I would be satisfied—but not me. While everyone was enjoying my various rice masalas, I secretly began adding them to soups and broths, either in a spice packet or directly mixed in, depending on the masala I was using. When family members asked, “What’s different about the soup this time?” I’d casually reply, “I added a new spice.” The next question was always, “Is this better than the regular soup?” and almost always, the answer was, “This tastes great!”

Everyone in my family is a foodie, always seeking something new and better with every meal. While this desire for continuous improvement can be a challenge for many, it has driven my experiments with spice blends and played a crucial role in the evolution of my rice masalas into what they are today.