Biryani Masala Powderby Leena Kohli (@leenakohli)
The ultimate spice blend for the ultimate biryani! This Biryani Masala is sure to be a staple in your pantry which will easily outdo any of its store-bought versions. Make your biryani taste like a royal feast using this delicious concoction.
- 5gGreen Cardamom
- 5gStar Anise (Chakra Phool)
- 10gBlack Peppercorns
- 1Nutmeg (Jaiphal)
- 25gCoriander Seeds (Dhaniya)
- 5gCinnamon Stick
- 5gBlack Cardamom (Badi Elaichi)
- 25gCumin Seeds (Jeera)/Caraway Seeds (Shahi Jeera)
- 10gDried Pomegranate (Anardana) (ground)
- 10gDried Red Chilli/Dried Kashmiri Red Chilli
- 5gBay Leaves (Tej Patta)
- 2Cloves (Laung)
- 20gFennel Seeds (Saunf) (optional)
Place a heavy-bottomed pan or a wok on low to medium flame.
Add green cardamom, mace, star anise, black peppercorns, nutmeg powder, coriander seeds, cinnamon, black cardamom, caraway seeds, dried pomegranate, dried red chillies, bay leaves, cloves and fennel seeds.
Dry roast for 5-8 minutes till they change their colour and a nice aroma arises.
Keep stirring constantly to avoid burning the spices.
Turn off the flame.
Immediately transfer the spices to a plate and let them cool completely.
Transfer the spices to a mixer and grind them to make a fine powder.
Store in an airtight container, preferably in a glass bottle.
Tips & Tricks
Do not roast spices on high flame as the spices might burn.
You can dry roast the spices one at a time to avoid burning.
Store Biryani Masala in a cool place. It can also be refrigerated in an airtight jar for a longer shelf life.
Always use a dry spoon when scooping out the Biryani Masala. Moisture can cause the masala to clump together.
The best part about making your own spice blends is that you can control the ingredients' quality and how spicy it is. If you’re not a fan of heat, then simply omit or reduce the red chillies from this recipe.
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