Homemade Biryani Masala Powder Recipe (How To Make Biryani Masala)
The fragrance of this freshly ground, homemade biryani masala powder is so divine and enhances the taste of biryani, making it so delicious that once you make it at home, you'll likely never buy store-bought biryani masala again. Learn to prepare best biryani masala with step-by-step photos and a video tutorial.
Servings: 1 Cup
Calories: 208kcal
Equipment
- 1 Heavy bottom pan
- 1 Mixer/Grinder Jar or Spice Grinder
Ingredients
- 1 tablespoon caraway seeds (shahi jeera)
- 1 tablespoon cumin (jeera)
- 2.5 tablespoon coriander seeds (dhaniya)
- 1 tablespoon fennel (saunf)
- 30 black peppercorns (kali mirch)
- 3 inch cinnamon (dalchini)
- 3 black cardamoms (badi elaichi/masala elaichi)
- ½ nutmeg (jaiphal)
- 15 green cardamom (choti elaichi
- 1 and half mace (javitri)
- 2 star anise (chakra phool)
- 5 black stone flower (pathat ke phool/biryani phool/dagad phool)
- 15 cloves (laung)
- 5-6 dried red chilies
- 9 bay leaves small size, if bigger in size then 5-6 is enough
- 1 tablespoon garlic powder
- ½ teaspoon turmeric powder
- 1 tablespoon kashmiri red chili powder do not add any other spicy red chili powder
- 1 tablespoon Kasuri Methi
Other ingredients
- 2 bay leaves roasted earlier
- 12-15 green cardamoms
Instructions
- Clean the Spices: Start with cleaning thoroughly all the whole spices, especially cumin, coriander, fennel, and caraway seeds, to remove any debris, stones, or husks. Ensure the spices that you are using are fresh, as older stored spices may lose their aroma.
- Dry Roast the Spices: On low heat, dry roast the bay leaves, stirring continuously until aromatic and crisp. On low heat, dry roast the bay leaves until aromatic and crisp. To check if they are ready, crush a leaf between your palms. If it crushes easily, they are done. Remove 2 bay leaves and set them aside, we will use them later. Transfer the remaining bay leaves to a plate.
- Next, dry roast all the other spices - 1 tablespoon black cumin/caraway seeds/shahi jeera, 1 tablespoon cumin, 2.5 tablespoon coriander seeds, 1 tablespoon fennel, 30 black peppercorns, 3 inch cinnamon,3 black cardamoms, ½ nutmeg, 15 green cardamom, 1.5 mace javitri), 2 star anise, 5 black stone flower, 15 cloves, and 5-6 dried red chilies, over low heat until light golden and fragrant. Do not let them over fry or turn dark brown; this means the spices are burnt. Switch off the heat.
- Add 1 tablespoon Kasuri Methi to the pan. Let it roast on leftover heat. Stir it for a minute. Remove all the roasted spices to a plate.
- Cool and Grind: Let the roasted spices cool completely before transferring them to a grinder. Add 1 tablespoon garlic powder, ½ teaspoon turmeric powder, and 1 tablespoon kashmiri red chili powder, then grind everything into a coarse powder.Tip: When grinding spices in a mixer or blender, use short pulses instead of continuous grinding. This prevents the machine from overheating, which can preserve the aroma and flavor of the spices for a longer time.
- Store the Masala Powder: Store the masala in an airtight container in a cool, dry place. Stays good for a month. For extended shelf life, keep it in the freezer. Stays good for 3 months. Use a dry spoon to take out the Masala.
- Finally, crush the bay leaves that you kept aside while roasting them. Add it to biryani masala along with the green cardamom. Your homemade biryani masala is ready that's better than any store-bought masala.
Video
Notes
- Roast on Low Heat: Always dry roast the spices on a low flame to release their essential oils without burning them. This enhances the flavor.
- Sun Dry for a Healthier Option: Alternatively, you can sun-dry the spices if you prefer not to roast them. Ensure they are crisp before grinding.
- Use Fresh Spices: Always use fresh, good-quality spices. Stale or old spices won’t impart the same aroma and flavor to the masala.
- Small Batches Are Best: Make small batches of biryani masala powder and use it within 1-2 months for maximum freshness and flavor. The aroma diminishes with time.
- Storage Matters: Store the masala powder in an airtight container. For longer shelf life, keep it in the freezer it to retain its flavor for up to 3 months. Use a dry spoon to take out the Masala.
Nutrition
Calories: 208kcal