Biryani Spice Blend Recipes

BIRYANI MASALA POWDER

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.

BIRYANI MASALA POWDER RECIPE | HOW TO MAKE BIRYANI MASALA RECIPE

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.

BIRYANI SPICE BLEND

Steps:

• In a small bowl, stir to combine spices. Store in an airtight container.

BIRYANI SPICE

Steps:

• Mix the spices together until combined. You should have approximately 2/3 cup of Biryani spice, enough to make Biryani on four different occasions.
• At this point, you can store the biryani spice mix to use in any recipe that calls for it.
• If you use this blend in my Instant pot Biryani recipe, you will still need to add the 2 teaspoons of salt that the recipe calls for.

CHICKEN BIRYANI

Steps:

• In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
• When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
• Wash rice well and drain in colander for at least 30 minutes.
• In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
• In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.