biryani masala recipe
Biryani masala powder recipe - aromatic masala for biryani and pulao.
Prep Time15 mins
Total Time15 mins
Servings: 75 grams
- 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
preparation for biryani masala recipe
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.
Add the whole spices in a plate or tray. Keep in the sun for 2 to 3 days.
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.
After getting sun dried, there is no trace of any moisture on the spices and they also become slightly crisp.
Before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. Keep aside.
making biryani masala
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.
Then add the coarsely crushed nutmeg powder.
Grind to a smooth powder. Tiny grits of the spices are fine in the masala.
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.
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.