Biryani Masala Recipe | Homemade Biryani Masala Powder
This Biryani Masala recipe gives a really flavorful, fragrant, robust spice blend that is not spicy or hot and makes your biryani go top notch. You can also use this Biryani Masala Powder in your Pulao.
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.
Add the whole spices in a plate or tray. Spread them evenly. Keep in the sun for 2 to 3 days.
While sun drying, cover with a fine 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 will be 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 or coffee grinder or spice grinder. Break the cinnamon sticks and then add.
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 fine and smooth powder. Tiny grits of the spices are fine in the masala.
If you want, you can sieve 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. Let the biryani masala cool completely.
Storage and Serving Suggestions
Spoon the homemade biryani masala powder in a clean glass jar.
Seal tightly with lid and keep in a cool dry place.
You can also keep the biryani masala powder in the fridge or freezer.
This recipe yields about 75 grams of biryani masala powder.
When making biryani for 4 to 5 servings, add 2 teaspoons of the Biryani Masala.
For pulao made for 3 to 4 servings, add 1 teaspoon of this Biryani Masala Powder.
Notes
Spices: Use fresh spices, and not old ones. Make sure the spices are of good quality. If possible, use organic spices.
Roasting Spices: You can opt to roast the spices one by one in a small frying pan or skillet instead or sun-drying them. Roast them till they look crisp and are fragrant. After roasting place them in a plate or tray to cool completely. Then grind them to a fine powder. Remember not to roast nutmeg.
Storing: Let the Biryani Masala cool completely and then only store it in an air-tight glass jar. You can store it in a cool dry place or in the refrigerator. It keeps well in the refrigerator for 3 to 4 months.
Usage: You can use this Biryani Masala Powder not just in your biryanis, but also in pulaos.
Red Chillies: Try to use dried red chillies that are not too spicy or pungent. If you have very spicy red chillies, add only 1 to 2 of it. To get an orange colored biryani masala, use 3 Kashmiri red chillies or 3 Byadagi chillies. Remember to remove the seeds and crowns before you sun dry or roast the chillies.
Scaling: This recipe can be scaled to make a big batch. You can grind the spices in a local mill or a home mill.