Largely a combination of flavouring spices used along with taste-agents like black pepper & chilli to impart a pleasantly textured flavour to ordinary rice.  The origins of this blend can be traced back to the Mughal era.

Biryani/Pulav can either be a Veg. or a Non-Veg. preparation usually made during special occasions. It is a whole meal by itself, and is almost always the centre-piece of most Indian dinner parties. Is usually served with curry and raita (curd spiked with fresh green herbs).

Cassia Leaf, Red Chilli, Coriander, Black Pepper, Cumin, Turmeric, Black Cardamom, Cassia, Nutmeg, Cloves, Sesame, Poppy Seed, Kebab Chini, Star Aniseed, Caraway and Salt.