Homemade Biryani Masala Powder Recipe (Mild & Aromatic)
This mild and super aromatic biryani masala powder recipe is perfect to use in different kinds of biryani or pulao that you make at home.
Equipment
- Coffee grinder or similar blender to grind spices
Ingredients
- 3 tablespoon coriander seeds
- 4 tablespoon shahi jeera seeds caraway seeds
- 15 g cinnamon sticks break into pieces
- 15 g cloves
- 20 g green cardamom pods
- 15 g black cardamom pods
- 4 whole mace flowers
- ¾ piece nutmeg break into pieces
- ½ tablespoon black peppercorns
- 3 tablespoon edible dried rose petals optional
Instructions
- Start by measuring the spices. Run your fingers through spices like coriander seeds and cumin seeds to make sure that they are clean and there are no small stones or debris etc.
- Since the whole spices differ in shape and size, we are not going to roast them together. Roast similar sized spices together.
- On low heat, dry roast the coriander seeds and shahi jeera. Don’t brown too much. We are looking for a light toast. Transfer to a dry, clean plate.
- Add the mace twigs, nutmeg pieces, black cinnamom pods and broken cinnamon sticks next. Roast gently for a minute or so. Transfer to the same plate.
- Then, roast the green cardamom pods, black peppercorns and cloves together. Transfer to the plate.
- Let all the spices cool down completely.
- Add the cooled spices along with rose petals to a small blender jar. I use a dedicated coffee grinder for making spice blends.
- Blitz 2-4 times and then pulse to make a powder. Don't over blend else the spices will release their oils and masala might become clumpy. The powder should not be too coarse, nor it should be super fine.
- Open the lid. Using a dry spoon, transfer the biryani masala powder to a clean and dry air tight container and store for 1-2 months. Always use a dry spoon to scoop it out and secure the lid tightly to maintain freshness.
Notes
HOW TO USE BIRYANI MASALA POWDER
- The thumb rule I follow is about 2-3 teaspoons per pound of meat. You can add more or less depending on your taste.
- I sprinkle biryani masala while cooking the marinated meats or vegetables with the onions, ginger garlic and herbs. Since I mainly include it to add a particular aroma and flavor to the biryani, you will still need to add other ground spices if the recipe calls for. For example, in my mutton biryani recipe, I marinate the goat meat with yogurt, red chili powder, turmeric powder etc and then while making the meat base, I add biryani masala.
- The second way I use biryani masala is to sprinkle it on the rice layers while I am layering the biryani (especially vegetarian biryanis such as paneer biryani). Plain basmati rice can taste bland and a little sprinkle of biryani masala helps to introduce mild aroma and flavor. You can add this biryani masala to your pulao recipes too.
Tried this recipe?Let us know how it was!