Home made Biryani Masala

How to make homemade biryani masala, easy biryani masala recipe, Authentic homemade biryani masala.

There’s nothing which can beat the aroma of a freshly made spice powder at home. Be it Sambar powder, Rasam powder or Biryani masala powder. Biryani masala is a delicate blend and balance of the most aromatic spices , carefully roasted and ground to add the characteristic flavour and taste to a biryani. I often used to  add the store brought biryani masala powder to biryanis, but not anymore. This recipe from vahchef .com is a sure winner for any kind of biryani, whether veg or non veg. Most of the spices are available at home, except few. So gather your spice box and get ready to create magic with spices!

Recipe adapted and slightly modified from vahchef.com. Ingredients are listed in aplabetical order.

Ingredients:

  1. Bay leaf (tejpatta)- 4
  2. Black cardamom ( kaali elaichi)- 4
  3. Black cumin ( kaala jeera)- 1 teaspoon ( I used shahi jeera)
  4. Cinnamon sticks ( dalcheeni) – 4
  5. Coriander seeds (dhaniya seeds)- 2 tablespoons (original recipe used coriander powder)
  6. Cumin seeds ( jeera)- 1 tablespoons ( original recipe used cumin powder)
  7. Dried plums ( aalo Bukhara)- 10 pieces
  8. Fried onion – 2 tablespoons
  9. Green cardamom (choti hari elaichi) – 10
  10. Peppercorns ( kali mirch)- 10
  11. Pomegranate seeds ( anaardana)- 1 tablespoon
  12. Red chilli powder- 1 teaspoon
  13. Star anise – 2
  14. Turmeric (haldi powder)- ¼ teaspoon

Method:

  • Dry roast all the whole spices other than turmeric powder, red chilly powder, fried onions and dried plums. If using coriander and cumin powder, use them directly without roasting.
  • Once all the whole spices are roasted add the other ingredients and blend it into a fine powder in a mixer jar.
  • Store in air tight container .

Note:

  • I didn’t find kala jeera, hence used shahi jeera instead.
  • I used coriander seeds and jeera seeds  in place of coriander powder and jeera powder respectively for more freshness and aroma.
  • I omitted fried onions , as wanted to store the masala for a longer time. I take needful amount of masala and grind with  fresh fried onions everytime I prepare biryani.
  • If you dont find anaardana/pomogranate seeds, use amchoor powder/dry mango powder instead in equal amount. But do not dry roast it, rather add it to the blender jar after the whole spices are roasted.
  • I added aalo bukhara in the biryani gravy instead of masala.

 





 

 

Facebook Comments

Related Post

Jagannath Mahaprasad- Khaaja/ Pheni, Gaja My blog turns one today!! Happy birthday Slices ‘n Spices!! As cliché as it may sound, I have to thank all you wonderful people who were a part of my ...
GINGER CHUTNEY/ADRAK CHUTNEY This ginger flavoured and sweetened with jaggery sweet and hot chutney, takes your idli / dosa platter to another level!! A spicy hot super appetising...
FENUGREEK / METHI LEAVES CHUTNEY Fenugreek / methi as it commonly called, is mostly a winter green leafy vegetable. Its earthy aroma and the slightly bitter taste lends this chutney a...
Nolen Gur’er Rasgullas- flavours of winter! A Very Happy New Year to my readers! This post comes a bit late, but nevertheless its a celebratory post! I have lots of things to celebrate and be ...
Pindi chole Chole is probably one of the most popular punjabi dishes. Chick pea/ kabuli chana is cooked in a number of ways in  different gravies. But the uniqu...
chocolate chip cookies and hubby’s birthday ...   What does one do when there is an unopened pack of FRESH yeast lying in the freezer and no time to bake? And a week full of hectic activit...

neelima

Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *