HOMEMADE BIRYANI MASALA | HYDERABADI BIRYANI MASALA

Biryani is one of the most favorite dish for many people and it is one of the most popular post in this humble space. Most of my biryani recipes call for biryani masala powder, when we talk about royal foods of India, mentioning Biryani is inevitable. What makes this delicacy a sheer treat, is the method of cooking and use of biryani masala, which is a unique combination of Indian spices.

Homemade biryani masala powder trumps the commercial variety any day. There’s much to love about the homemade stuff. You have total control over the quality and quantity of the spices, and you determine the level and intensity of hotness. There are no artificial colours or preservatives. You can make as much as you want and store the rest for later.

Biryani masala is a more elaborate version of garam masala, incorporating a much wider variety of spices, herbs, and aromatics, and is perfect as a chicken biryani masala, a mutton biryani masala, or a veg biryani masala. It’s commonly used as a seasoning for biryani, pulao, and other rice dishes, and even for mutton or chicken curry.

INGREDIENTS FOR BIRYANI MASALA

·         3 Dried Red Chillies, Preferably Red Kashmiri Chillies

·         2 1⁄2 Tablespoons Coriander Seeds (Sabut Dhaniya)

·         3 Star Anise (Chakra Phool)

·         1 Piece Cinnamon, (Dalchini), About 3-Inches In Length

·         2 Black Cardamom Pods (Badi Elaichi)

·         10 Green Cardamom Pods, (Hari Elaichi)

·         2 Teaspoons Black Peppercorns (Sabut Kali Mirch)

·         1⁄2 Piece Nutmeg, (Jaiphal)

·         1 Whole Mace (Javitri)

·         3 Bay Leaves (Tej Patta)

·         1 Tablespoon Cumin Seeds (Jeera)

·         2 Teaspoons Fennel Seeds (Saunf)

·         1 Teaspoon Clove (Laung)

·         2 Teaspoons Caraway Seeds (Shahi Jeera)

·         1⁄2 Teaspoon Turmeric Powder (Haldi)

Check out other delicious curry recipes you might enjoy ––

1. JUICY OVEN BAKED CHICKEN BREAST
2. BENGALI FISH CURRY | MACCHER JHOL
3. CHICKEN SEEKH KEBAB | CHICKEN KABAB RECIPE
4. EASY AND QUICK CHICKEN KURMA | CHICKEN KORMA RECIPE
5. SPICY SLOW-COOKED MUTTON CURRY | MUTTON CURRY RECIPE
6. TANDOORI PRAWNS RECIPE | MICROWAVE OVEN PRAWNS RECIPE

 

INSTRUCTION TO MAKE BIRYANI MASALA

1.       Place a heavy kadhai on medium heat.

2.       Toss in dried red chillies, coriander seeds (sabut dhania), star anise (chakra phool), cinnamon (dalchini), and stir.

3.       Then add black cardamom pods (badi elaichi), green cardamom pods (hari elaichi), black peppercorns (sabut kali mirch), nutmeg (jaiphal), mace (javitri), and bay leaves (tej patta), and give it another stir.

4.       Add cumin seeds (jeera), fennel seeds (saunf), cloves (laung), and caraway seeds (shahi jeera).

5.       Stir and dry roast till aromatic.

6.       Do not roast the spices too much – just enough so that they do not contain any moisture at all and are dry. The entire process will take just 3 to 4 minutes.

7.       Sprinkle in turmeric powder (haldi), stir, and remove from heat.

8.       Allow the biryani masala spices to cool.

9.       Transfer the spices to a spice grinder and run till the spices are ground to a powder consistency.

10.   Remove biryani masala powder and transfer to an airtight jar and store in either the refrigerator or in a cool dark place. 

This biryani masala powder can be stored in an airtight container in the refrigerator for up to 3 months.

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