Biryani Masala Powder Recipes
BIRYANI MASALA POWDER
This is the BEST biryani masala powder recipe you'll find on the internet. This is an aromatic, flavorful, unique blend of spices specially used in making mangy veg and non-veg biryani or pulao dishes.
Provided by Kanan
Categories Basics
Time 15m
Number Of Ingredients 15
Steps:
- Take all the whole spices (except spices powders - red chili and turmeric powder) in a pan.
- Dry roast them with stirring constantly for 2-3 minutes on LOW heat. We are not looking for any color, just to remove any moisture if there is any. Instead you can sun dry them.
- Once cooled, grind into fine powder along with red chili powder and turmeric.
- Store in airtight container.
Nutrition Facts : ServingSize 2 teaspoons, Calories 18 kcal, Carbohydrate 2.9 g, Protein 0.6 g, Fat 0.9 g, SaturatedFat 0.2 g, Sodium 12 mg, Fiber 1.3 g, Sugar 0.2 g
BIRYANI MASALA POWDER RECIPE | HOW TO MAKE BIRYANI MASALA RECIPE
Biryani masala powder or chicken masala powder is a spice mix that is used to prepare fragrant biryani rice like chicken biryani or vegetable biryani. It can also be used to make chicken masala curry.
Provided by Swasthi
Categories Condiment
Time 20m
Number Of Ingredients 13
Steps:
- Clean up the spices one after the other to pick and discard stones and debris. Wipe clean bay leaf, mace and cinnamon stick with a cloth or tissue.
- On a low flame, dry roast the spices each separately until they begin to smell good. You can skip roasting and just sun dry them for few hours until crisp. Cool them completely. This step will increase the shelf life.
- Add them to a blender jar or spice jar. Make a fine powder. They can also be milled to a fine powder in a mill.
- Sieve and store biryani masala powder in an airtight glass jar. You can use the coarse particles to make masala tea. Biryani masala can also be freezed for an year without losing the flavor.
- Use biryani masala powder as needed while making any kind of biryani. To make chicken masala curry, use as needed based on the recipe.
Nutrition Facts : Calories 234 kcal, Carbohydrate 49 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Sodium 26 mg, Fiber 29 g, ServingSize 1 serving
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- Place a heavy kadhai on medium heat. Toss in dried red chillies, coriander seeds (sabut dhania), star anise (chakra phool), cinnamon (dalchini), and stir. Then add black cardamom pods (badi elaichi), green cardamom pods (hari elaichi), black peppercorns (sabut kali mirch), nutmeg (jaiphal), mace (javitri), and bay leaves (tej patta), and give it another stir. Add cumin seeds (jeera), fennel seeds (saunf), cloves (laung), and caraway seeds (shahi jeera). Stir and dry roast till aromatic. You don’t want to roast the spices too much – just enough so that they don’t contain any moisture at all and are dry. The entire process will take just 3 to 4 minutes.
- Sprinkle in turmeric powder (haldi), stir, and remove from heat. Allow the biryani masala spices to cool.
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- Take a pan and transfer all the spices including, bay leaves, mace, cloves, fennel, cumin, green cardamom, black cardamom, cinnamon, black peppercorn, dry red chilies and whole coriander seeds.
- Dry roast them until it leaves aroma (it usually takes 4 to 5 mins on medium flame). keep aside and cool it down.
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- Clean the spices one by one. Check for any stones, husks or worms in them. Better to use fresh Spices.
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- 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.
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