Biryani is a bowl of flavoured rice that has originated from the Muslims of the Indian subcontinent. It is made by using a large number of Indian spices, vegetables, rice and meat. The other variations are made by using potatoes and eggs. Biryani is also well known in parts of Afghanistan, Iran and Iraq. This dish has got its recognition from South Asian Cuisine. This dish can be consumed on its own and is often paired up with raita and salad. The ingredient that gives the biryani its aromatic flavours is the masala.
Biryani masala is a fine powder of roasted Indian spices which is flavourful, aromatic and easy to make. The homemade biryani masala can be used to make any kind of biryani be it veg or non-veg. In today’s market, you will see all kinds of biryani masala and many people buy them but making biryani masala at home gives the biryani an authentic aroma. This homemade masala tastes better than the store made ones and provides better colour and flavour to the biryani.
Homemade Biryani Masala Powder
- 3-4` Bay Leaf
- ¼ cup Coriander Seeds
- 10 Small Cardamom
- 1 tbsp Black Pepper Corn
- 1 tbsp Fennel Seeds
- 1 tbsp Cumin Seeds
- 1 tbsp Shah Jeera
- 2 Big Cardamom
- 2 Mace
- 2 Star Anise
- 1 tbsp Stone Flower
- 10 Cloves
- 1 Nutmeg
- 5-6 Dry Red Chillies
- 3 Cinnamon Sticks small
- Head a pan and add in bay leaf, coriander seeds, black pepper corn, fennel seeds, shah jeera and cumin seeds. Roast a little on low flame for 1-2 minutes till you get the aroma.
- Now add in big cardamom, mace, star anise,stone flower, cloves, nutmeg, small cardamom, dry red chillies, cinnamon sticks.
- Roast everything on low flame for 1-2 minuteson low flame.
- After roasting transfer everything in a large bowl and let it cool down completely.
- In a grinder first add in soft spices and then the rest spices by breaking them into small pieces.
- Grind and make a thin powder and filter masala through a sieve.
- Let it cool down once again before storing. Store it in clean dry glass bottle and store in fridge.
- Roast masala properly to avoid moisture and longer period of storage.
- Make sure masala are completely dry.
- Make sure that you are using the exact proportions or taste will not be tasting as required.
- Letting it cool down after grinding is important as it heats up while grinding.
- Use only 1 tbsp masala in 1 cup rice.