How to Make Authentic Biryani at Home with Shan Masala: A Complete Step-by-Step Guide

That smell—you know the one. Saffron-infused steam escaping from under a sealed pot lid, the promise of something extraordinary happening inside. It's the smell that fills my parents' kitchen every Sunday, and every time I catch it, I'm five years old again, waiting impatiently while my grandmother layers rice with impossible precision.

Making biryani at home used to terrify me. All those spices, the precise timing, the pressure of recreating something so beloved. Then I discovered Shan masala mixes, and suddenly my grandmother's legendary dish became something I could actually pull off on a Tuesday evening. Not quite the same as hers—she'd be the first to tell you—but close enough that my family stops talking when they take their first bite.

In this guide, I'll walk you through exactly how to make restaurant-quality biryani using Shan masala, with all the tips and shortcuts I've learned from years of trial, error, and one memorable kitchen incident we don't discuss.

Why Shan Masala Makes Biryani Achievable

Understanding the Spice Challenge

Here's the thing about authentic biryani: the spice blend is everything. We're talking about a combination of 15 to 20 different spices, each toasted and ground to the right consistency, balanced in proportions that took generations to perfect. My grandmother can do this blindfolded. I cannot.

Shan Foods, a Pakistani company founded in 1981, solved this problem brilliantly. Their biryani masala contains that precise blend—whole and ground spices, dried fruits, and aromatics—pre-mixed and ready to go. It's not cheating. It's being practical. My grandmother rolls her eyes, but she also admits the results are remarkably close to making it from scratch.

What's Actually in Shan Biryani Masala

The packet contains a carefully balanced mix of coriander, cumin, red chilli, turmeric, black pepper, cinnamon, cardamom, bay leaves, and several other spices I can't identify but definitely taste. There are also dried plums and apricots in some varieties, which add that distinctive sweet-tangy note authentic biryani needs.

You'll find several varieties in UK supermarkets: Bombay Biryani, Sindhi Biryani, Hyderabadi Biryani, and Memoni Biryani. Each has subtle differences. Bombay tends to be tangier, Hyderabadi more aromatic, Sindhi has dried plums for sweetness. For beginners, I recommend the standard Bombay Biryani—it's the most forgiving.

Essential Equipment You'll Need

The Right Pot Matters

You need a heavy-bottomed pot with a tight-fitting lid. This isn't optional. Biryani cooks through dum—a slow steaming process where the pot is sealed and the rice cooks in the aromatic steam from the meat below. A thin pot will burn the bottom layer. A loose lid will let steam escape.

I use a Dutch oven, which works beautifully. A heavy stockpot with a lid you can seal with dough (we'll get to that) also works. What doesn't work: that flimsy saucepan you bought at university. Trust me on this one.

Other Equipment

• A large bowl for soaking rice
• A separate pot for parboiling rice
• A slotted spoon
• Kitchen foil (for sealing if your lid isn't tight)
• A flat tawa or heavy frying pan (if using the tawa method)

Step-by-Step: Making Biryani with Shan Masala

Step 1: Prepare Your Rice

This is where most home cooks go wrong, and I include my past self in that category. The rice needs to be exactly 70 percent cooked before layering—firm with a slight bite in the centre. Overcooked rice turns to mush. Undercooked rice stays crunchy even after dum.

What to do:

1. Rinse 500g of basmati rice until the water runs clear. I count about 5 to 6 rinses. This removes excess starch and prevents gummy rice.
2. Soak the rice in cold water for 30 minutes. Some people skip this. Don't. It helps the grains cook evenly and elongate properly.
3. Bring a large pot of water to boil—enough to let the rice swim freely. Add 1 tablespoon of salt. Yes, that much. Most drains away.
4. Add the drained rice and boil for exactly 5 to 6 minutes. Test a grain by pressing it between your fingers. You want it soft on the outside but with a tiny hard centre.
5. Drain immediately and spread on a tray to stop cooking.

For the best results, use quality basmati rice from brands like Tilda or Laila. Aged basmati—rice that's been stored for at least a year—gives longer, more separate grains.

Step 2: Marinate the Meat

The Shan packet includes instructions, but here's my enhanced version that makes a real difference.

For chicken biryani (serves 4 to 6):

• 1 kg chicken pieces, bone-in (thighs and drumsticks work best)
• 1 packet Shan Biryani Masala (50g)
• 200g yogurt
• 2 medium onions, thinly sliced and fried until golden
• 4 tablespoons cooking oil or ghee
• 1 teaspoon salt
• Juice of half a lemon

Mix the masala with yogurt and lemon juice until smooth. Add half of your fried onions (save the rest for layering). Coat the chicken pieces thoroughly and leave to marinate for at least 2 hours—overnight in the fridge is even better.

For lamb biryani, use the same quantities but with lamb shoulder or leg, cut into chunks. Lamb needs longer marinating, ideally 4 hours minimum.

Step 3: Cook the Meat Base

This is where you build flavour in layers. Don't rush this part.

1. Heat your heavy pot over medium-high heat. Add 3 tablespoons of ghee or oil.
2. Add the marinated meat along with all the marinade. Don't crowd the pot—cook in batches if needed.
3. Let it sear without stirring for 3 to 4 minutes to develop colour on the bottom.
4. Stir, then reduce heat to medium-low. Cover and cook for:

• Chicken: 20 to 25 minutes until nearly cooked through
• Lamb: 45 minutes to 1 hour until tender

The meat should be about 80 percent cooked. It will finish during dum. If the gravy looks dry, add a splash of water—you want some liquid but not swimming.

Step 4: Layer the Biryani

Now comes the part that looks impressive but is actually quite simple once you understand the logic.

1. Taste the meat gravy and adjust salt if needed.
2. Spread the meat evenly across the bottom of the pot.
3. Gently layer half the parboiled rice over the meat. Don't press down—keep it light.
4. Sprinkle over: remaining fried onions, a few drops of orange or yellow food colouring mixed with 1 tablespoon of milk (optional but traditional), a pinch of saffron soaked in warm milk, fresh coriander and mint leaves.
5. Add the remaining rice.
6. Top with more saffron milk and a drizzle of ghee.

Step 5: The Dum Process

This is the magic part. Seal your pot and let steam do the work.

Method 1: Tight Lid

If your lid fits snugly, simply cover the pot, reduce heat to the lowest possible setting, and cook for 25 to 30 minutes.

Method 2: Dough Seal

For authenticity, mix flour and water into a thick dough, roll into a rope, and press around the rim before placing the lid. This creates an airtight seal.

Method 3: Foil Method

Place a double layer of foil over the pot, then press the lid on top. This traps steam effectively.

The dum process takes 25 to 35 minutes on very low heat. You'll know it's ready when you can smell the spices intensifying and see steam escaping from any gaps. Resist the urge to open the lid—every peek releases precious steam.

Step 6: Resting and Serving

Once dum is complete, turn off the heat but leave the lid on for another 5 minutes. This allows the rice to settle and makes serving easier.

When you open the lid—and this is genuinely one of life's small pleasures—you'll see distinct layers of golden and white rice. Use a large spoon to gently mix some layers while preserving others. Serve with raita, and prepare for silence as everyone eats.

Common Mistakes to Avoid

1. Using the Wrong Rice

Not all basmati is created equal. Supermarket own-brand basmati often contains broken grains and shorter varieties. Invest in quality aged basmati—it's the difference between good and exceptional biryani. Tilda and East End both stock proper aged varieties.

2. Overcooking the Rice Before Layering

This is the most common error. If your rice is fully cooked before dum, you'll end up with mushy, broken grains. Test obsessively. When in doubt, drain earlier.

3. Using Boneless Meat

I know boneless is convenient, but bone-in chicken and lamb releases gelatin and flavour during cooking. The difference is noticeable. My grandmother would say it's non-negotiable—and for once, I agree with her.

4. Skimping on Fried Onions

Those golden fried onions add sweetness, texture, and depth. You need more than you think. Fry them slowly until deeply golden, almost caramelised. If you're short on time, several UK supermarkets sell pre-fried onions in the world foods aisle.

5. High Heat During Dum

Dum means slow. If your heat is too high, the bottom burns while the top stays raw. The lowest setting on most hobs is what you want. If your lowest setting is still quite hot, use a heat diffuser.

Pro Tips from Years of Practice

The tawa method: Place a flat tawa or heavy frying pan under your biryani pot during dum. This distributes heat more evenly and prevents burning.

Stock instead of water: If your meat gravy needs liquid, use chicken or lamb stock instead of water for extra depth.

Kewra water: Add a few drops of kewra (screwpine) essence with the saffron milk. It adds that distinctive restaurant biryani fragrance.

Resting time matters: Don't serve immediately after opening. Let it rest for 5 minutes—the flavours continue developing.

Save the crunchy bottom: That caramelised layer at the bottom, called tahdig in Persian cuisine, is prized. Soak the pot in warm water for 10 minutes, then gently scrape it out as a crispy bonus.

Serving Suggestions and Accompaniments

Biryani doesn't need much alongside it, but traditional accompaniments include:

• Raita: Yogurt mixed with cucumber, mint, and a pinch of cumin
• Mirchi ka salan: Green chilli curry (Shan also makes a packet mix for this)
• Kachumber: Fresh salad of tomatoes, onions, cucumber, and coriander
• Boiled eggs: Halved and placed on top when serving (my grandmother's signature)

What to Expect: Realistic Results

Your first attempt might not be perfect. Mine certainly wasn't—I overcooked the rice and panicked, resulting in something closer to rice pudding than biryani. But the Shan masala did its job, and even that failed attempt tasted good enough that my flatmates ate the lot.

By your third or fourth attempt, you'll have the timing down. The rice will be perfectly fluffy, the meat tender, the spices layered through everything. It still won't be exactly like my grandmother's—I've made peace with that—but it will be yours.

Frequently Asked Questions

Can I make biryani without marinating overnight?

You can, but I wouldn't recommend less than 2 hours. The yogurt tenderises the meat and allows the spices to penetrate. For a quick version, make small cuts in the meat to help absorption.

Is Shan masala very spicy?

It has heat but isn't overwhelming. I'd call it medium—noticeable but not aggressive. You can reduce the packet to half for milder biryani, or add fresh green chillies for more kick.

Can I make vegetable biryani with Shan masala?

Absolutely. Use a mix of potatoes, carrots, peas, and cauliflower. Reduce the initial cooking time since vegetables cook faster than meat. Layer as normal.

How do I store leftover biryani?

Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of water in a covered pan, or microwave with a damp paper towel over the top. Freezing works too—it keeps for 2 months.

Where can I buy Shan masala in the UK?

Most major supermarkets stock it in the world foods aisle. Tesco, ASDA, Sainsbury's, and Morrisons typically carry it. Asian grocery shops have the widest selection of varieties. You can also compare prices across supermarkets on Grocefully to find the best deals.

Get Started Today

Making authentic biryani at home is genuinely achievable, even if—like me—you didn't grow up watching your grandmother measure spices by instinct. Shan masala handles the complex spice blend, leaving you to focus on technique: getting that rice just right, building layers, trusting the dum process.

Start with chicken biryani using the Bombay variety. Follow the steps, don't rush the onions, and resist opening that lid during dum. By your second or third attempt, you'll wonder why you ever thought this was difficult.

My grandmother still makes hers from scratch. But even she admitted, after trying mine, that the Shan version was "not bad." From her, that's practically a standing ovation.