Rinse the rice under cold water until the water runs mostly clear, then soak and set aside.

Place a deep pan over medium heat and pour in the oil. Allow it to heat until warm but not smoking.

Sieve the biryani masala to remove any coarse spices or lumps.

Add the sieved biryani masala, turmeric powder, and salt to the oil, stirring continuously and cooking for 1–2 minutes to release the spices’ aroma, taking care not to let them burn.

Pour in the water and stir once to combine with the spices. Increase the heat slightly and bring the water to a gentle boil.

Once boiling, add the drained rice and stir gently to distribute it evenly.

Cook uncovered until most of the water has been absorbed and small holes start appearing on the surface of the rice.

Reduce the heat to low, cover the pan tightly with a lid, and cook for 15 minutes to allow the rice to steam and finish cooking.

Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork before serving.