Biryani Masala | Homemade Biryani Masala | Masala Recipes
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Recipe type: Masala
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 7-8 Tbsp
 
Fresh and fragrant homemade biryani masala made with whole roasted spices
Ingredients
  • 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
Method
  1. Heat a heavy bottomed pan on low flame till well heated, add all the spices
  2. On low flame, start roasting the spices
  3. When the spices turn fragrant and are mildly toasted, turn off the heat
  4. Let it cool
  5. Add the spices in a mixer grinder
  6. Powder into a fragrant biryani masala
  7. Store in an air-tight container and use as required to make biryani
Notes
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/