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biryani masala powder recipe | pulao masala recipe | biryani masala recipe

biryani masala or pulav masala recipe with step by step photos – aromatic masala for biryani and pulao.

various masala or spice blends are used in indian cuisine. biryani masala powder is one of them. this masala recipe serves dual purpose, as you can add it to both biryani and pulao recipes.

the difference it makes to both the biryani and pulao can be felt by the aroma and taste. i often make pulaos without adding any pulao masala to it. now i am hooked to this masala. i add it to all the pulaos i make. you don’t need whole spices while making pulao. just add this pulao masala and you are done. you can also add whole spices if you want. while making biryani, i just add one tej patta and this masala in the gravy. you can add whole spices if you want, while making biryani gravy.

i made this biryani masala powder during the end of summers and there was no monsoon that time. hence i have sun dried the whole spices. in your part of the world, if there is sunlight, then do sun dry the spices for 2 to 3 days.

if its cloudy or there are rains, then roast each spice till fragrant. cool them and grind. this recipe gives a small batch of pulao masala powder – about 75 grams. it is better to make aromatic masalas like the biryani masala in small batches.

directions of use:

pulao for 3 to 4 servings – 1 teaspoon biryani masala powder
biryani for 4 to 5 servings – 2 teaspoon biryani masala powder

few suggestions before you begin preparing pulav biryani masala powder:

  • firstly take all the spices separately in a bowl or plate. then check if they have stones, chaffs or husks.
  • make sure there is no hidden mold or fungi or worms on them. if yes, then discard these spices.
  • use fresh spices and not old ones.
  • sun dry or roast the spices in a pan or oven.
  • while using cinnamon, use the true cinnamon (ceylon cinnamon) and not cassia. to know how to find the difference, you can read this post here.

if you prefer making homemade masala powder, then you can also check:

garam masala
pav bhaji masala
chai masala
punjabi garam masala
sambar masala
goda masala
bisi bele bath masala

biryani masala powder recipe below:

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pulav biryani masala recipe

biryani pulao masala recipe - aromatic masala for biryani and pulao.

course: condiment
cuisine: north indian
servings: 75 grams
author: dassana
ingredients (1 cup = 250 ml)
  • 3 tablespoons coriander seeds (sabut dhania) or 16 grams coriander seeds
  • 3 tablespoons caraway seeds (shah jeera) or 19 grams caraway seeds
  • 1 tablespoon cumin seeds (jeera) or 8 grams cumin seeds
  • 1 tablespoon mace strands (javitri) or 4 grams mace strands
  • 15 green cardamoms (choti elaichi) or 3 grams green cardamoms
  • 1 tablespoon cloves (lavang) or 4 grams cloves
  • 8 small to medium sized tej patta (indian bay leaf)
  • 4 dry red chilies or 3 grams dry red chilies (sookhi lal mirch)
  • 3 black cardamoms (badi elaichi)
  • 5 cinnamon sticks (dalchini) - each of about 3 inches, 2 grams
  • 1 small nutmeg (jaiphal) or 5 grams nutmeg
  • ½ tablespoon black pepper (sabut kali mirch) or 3 grams black pepper
how to make recipe
  1. first take each spice in a plate or bowl and check for stone, husks, or any hidden mold or insects. discard the stones or husks. if the spices have mold or there are insects or worms in them, then discard the spices and do not use them. below is an infograph of the spices required for making this biryani masala.
  2. add the whole spices in a plate or tray. keep in the sun for 2 to 3 days.
  3. while sun drying, cover with a sieved lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices. during day time, i would keep the spices out. during night, i would keep the plate inside with a loose lid covering it.
  4. after getting sun dried, there is no trace of any moisture on the spices and they also become slightly crisp.
  5. before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. keep aside.
  6. now add all the whole spices in the dry grinder jar. break the cinnamon and then add. you can also use a coffee grinder. add according to the capacity of the jar. this is a small batch, so you can grind all the spices at once in your mixer-grinder.
  7. then add the coarsely crushed nutmeg powder.
  8. grind to a smooth powder. tiny grits of the spices are fine in the masala.
  9. if you want, you can seive the powder and grind the tiny bits left on the seive. let the powder cool down. you can spread it in a plate or allow it to cool in the grinder jar itself. then spoon the powder in a clean glass jar.
  10. cover tightly and keep in a cool dry place. you can also keep the biryani pulav masala powder in the fridge or freezer. this recipe yields about 75 grams of biryani masala powder.


how to make biryani masala powder recipe:

1. first take each spice in a plate or bowl and check for stone, husks, or any hidden mold or insects. discard the stones or husks. if the spices have mold or there are insects or worms in them, then discard the spices and do not use them. below is an infograph of the spices required for making this biryani masala.

2. add the whole spices in a plate or tray. keep in the sun for 2 to 3 days.

3. while sun drying, cover with a sieved lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices. during day time, i would keep the spices out. during night, i would keep the plate inside with a loose lid covering it.

4. the below pic is of spices after being sun dried for 4 days. after getting sun dried, there is no trace of any moisture on the spices and they also become slightly crisp. if you do not get sunlight, then roast the spices one by one in a small pan, till they become aromatic.

5. before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. keep aside.

6. now add all the whole spices in the dry grinder jar. break the cinnamon and then add. you can also use a coffee grinder. add according to the capacity of the jar. this is a small batch, so you can grind all the spices at once in your mixer-grinder.

7. then add the coarsely crushed nutmeg powder.

8. grind to a smooth powder. tiny grits of the spices are fine in the masala.

9. if you want, you can seive the powder and grind the tiny bits left on the seive. let the biryani masala powder cool down. you can spread it in a plate or allow it to cool in the grinder jar itself. then spoon the powder in a clean glass jar.

10. cover tightly and keep in a cool dry place. you can also keep the pulav biryani masala powder in the fridge or freezer. this recipe yields about 75 grams of biryani masala powder.




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This post was last modified on April 30, 2017, 3:11 pm

    Categories Cooking Tips & MethodsNorth Indian RecipesPopular Indian Recipes