Biryani Masala | Homemade Biryani Masala | Masala Recipes
Author: Vindhya Desai
Recipe type: Masala
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 7-8 Tbsp
- 2 Tbsp coriander seeds | dhania | kottambri beeja
- 3-4 dry red chilli | lal mirch | kempu menasinakayi (byadagi/Kashmiri)
- ¼ Tsp saunf | fennel seeds | sompu
- 1" ceylon dalchini | cinnamon | ceylon chakke
- 1" chakke | cassia bark
- 3-4 laung | lavang | clove
- ½ Tsp jeera | cumin | jeerige
- ¾ Tsp shahi jeera | caraway seeds | shajeerige
- 2 bay leaves | tej patta | pullav yele
- 1 black cardamom | badi elaichi | dodda yellakki
- 2-3 green cardamom | choti elaichi | chikka yellakki
- 2 star anise | phool chakdi | nakshatra sompugida
- 1 Tsp black pepper | kali mirch | kaalu menasu
- 1 big pinch powdered or grated fresh nutmeg | jaakayi | jaiphal
- 2-3 mace strands | javitri | jai patre
- Few pieces stone flower | pattar ke phool | kallu hoovu
- ¼ Tsp anardana | pomegranate seeds | dalimbe beeja
- Heat a heavy bottomed pan on low flame till well heated, add all the spices
- On low flame, start roasting the spices
- When the spices turn fragrant and are mildly toasted, turn off the heat
- Let it cool
- Add the spices in a mixer grinder
- Powder into a fragrant biryani masala
- Store in an air-tight container and use as required to make biryani
Roast the spices on low flame
You can also roast the spices separately
Dry the spices in the sun for 2 days if possible
Recipe by Food Of Interest at https://foodofinterest.com/biryani-masala/
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