Biryani Masala Powder is blend of spices ,used in making of Biryani. It’s a must for any kind of dum biryani. Adding a pinch of this masala powder during the preparations ,yields a flavourful and aromatic biryani.
If you are one among those ,who loves biryani then this is a must keep recipe for you.This Biryani Masala can also be used to make any kind of spicy vegetarian and non-vegetarian gravies.At times, you can even use this masala in place of garam masala powder. However you use,this adds more flavor for your food.
Biryani Masala Powder is easy to make and can be prepared within 20 minutes . You can store it in dry airtight glass containers and stays fresh for months.So that you can prepare it in advance and use it as required.
If you are interested ,do check for one more spice blend recipe from my blog : Tea Masala Powder .
Recipe card for Biryani Masala Powder
Biryani Masala Powder
Ingredients
- 4 Tbsp Coriander Seeds
- 2 Tsp Saunf / fennel seeds
- 1 Tsp Black Peppercorns
- 2 Tbsp Shahi Jeera
- 1 Tbsp Cloves / Lavang
- 5 pieces Cinnamon 2" inch
- 1/2 Tbsp Stone Flowers / Dagad Phool
- 1/2 tsp Nutmeg/ Jaiphal grated to powder
- 4-5 Strands of Mace / Javitri
- 2 Star Anise
- 12 Green Cardamom
- 2 Black Cardamom
Instructions
- Carefully clean up all the ingredients, look for debris and stones ,if any and discard them.
- On an iron griddle ,dry roast all the ingredients one by one.
- Make sure ,you dry roast slowly on low flame ,so that none of the ingredients turn black.
- Take measures not to burn Saunf and Shahi jeera. Once it starts to crackle,turn off the heat.
- Allow ,it to come to room temperature.Once it cools down,transfer to dry mixer jar and grind to fine powder.
- Store it in airtight container and use it as required.
Step by step directions on making of Biryani Masala Powder:
Carefully clean all the ingredients, look for debris,if any.
On an iron griddle ,dry roast all the ingredients one by one.
Make sure ,you dry roast slowly on low flame ,so that none of the ingredients turn black.
Take measures not to burn Saunf and Shahi jeera. Once it starts to crackle,turn off the heat.Allow ,it to come to room temperature.
Once it cools down,transfer to dry mixer jar and blend to fine powder.
Store it in airtight container and use it as required.
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