Well, it’s been a long time I have been getting a request to post a recipe called Biryani Masala Powder. Since the time we published the post of Hyderabadi Biryani, we have been getting mails from our viewers on how to make Biryani Masala at home.
A lot of us use store bought biryani masala. But these masalas, often lack the authentic taste of Biryani Masalas. Hence we prefer making biryani masala at home, whenever we plan to make biryani.
And anything made at home will have its own unique flavor and the guarantee that it is made of authentic ingredients.
Biryani Masala Powder Recipe
The recipe I am sharing today is “Biryani Masala Powder”.
This is not a very difficult recipe to make and If all the below mentioned ingredients are available at home then this can be made in only 10 to 15 minutes.
You will want to keep in mind that your Biryani is only as good as your masala. So it is important that you keep in mind the quantity of each spice to be used so that none of them add too much to the flavor of the masala.
You will get a tasty biryani only if you add good masala powder in the right proportion. The ingredients we have used in this recipe today should be good for about 500 gms of rice. You can change the quantity of each ingredient proportionately depending upon how much rice you are planning to use.
So what are you waiting for just jot down the ingredients and start preparing your own flavored homemade biryani masala powder.
Another important thing to keep in mind is while dry roasting all the ingredients. Don’t roast it too much that the spices start to get a burnt smell. Roast it for about 1 minute only. The spices will turn light brown in this time and that should be the indication that you can take it off the stove and let it cool.
When grinding the ingredients, ensure you are grinding it until it becomes a fine powder. If kept coarse, the spices might be apparent and hard to chew, which you eat and a lot of people would not like this.
- Fennel Seeds - 2 tbsp
- Star Anise - 2 nos.
- Cumin Seeds - 1 tsp
- Shahi Jeera - 1 tsp
- Green Cardamom - 5-6
- Cloves - 1/2 tsp
- Cinnamon Stick - 2-3 pieces
- Black Peppercorn - 1 tsp
- Coriander Seeds - 3 tbsp
- Black Cardamom - 3
- Nutmeg - 1 crushed
- Maratha Moggu Kapok buds - 1 tsp
- Dry Red Chilli - 4-5
- Bay Leaf - 2
- Mace javitri - 2-3
- Stone Flower dagad phool - 1 tsp
- Fenugreek leaves - 2 tbsp
- Heat a griddle and dry roast fennel seeds, star anise, cumin seeds, shahi jeera, green cardamom, cloves, cinamom stick, black peppercorn and coriander seeds until light brown.
- Take it out in a plate and cool them.
- Now in the same griddle dry roast black cardamom, nutmeg, maratha moggu, dry red chilli, bay leaf, mace, stone flower and fenugreek leaves and dry fry them until light brown.
- Take it out in the same plate and let the spices cool down completely.
- Once it gets cold grind all the roasted spices to a fine powder.
- So the biryani masala powder is ready to use now.
MY PICKS FOR THIS RECIPE
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