Have you ever thought why spend money on buying masala when you can make it at home? Yes, that’s 100% true. You can make any masala at home and use it whenever you want.
In this article, we will share a wonderful homemade biryani masala recipe. If you carefully follow the masala recipe-making guide, you will make a great aromatic biryani masala on your own.
What is Biryani Masala?
Biryani masala is a mixture of different Indian spices that enhances the taste of biryani rice and raises its aromatic flavor. Biriyani masala powder is a must-have raw food item in almost every Indian and Pakistani kitchen. People from the sub-continent region love spicy foods and for that, they use a variety of spices. Later we will share the complete spices list required for the recipe of biryani masala.
Biryani masala powder is readily available in stores and anyone can buy them easily. However, the stored masala does not have a fresh flavor and aroma compared to the masala prepared at home.
Secondly, manufacturers use different kinds of chemicals and preservatives to extend the life of masala which is not good for the health. On the other hand, homemade masala is free from any chemicals, and masala made at home is used very quickly and not stored for a long time.
How to Make Biryani Masala Powder
Biryani masala powder can be made very easily at home. For that, you need a few equipment and some ingredients.
Ingredients for biryani masala recipe
Below is a complete list and names of spices needed for biryani masala ingredients:
making of biryani masala
The detailed method of grinding and blending the above ingredients to make biryani masala powder is mentioned in the recipe card. Just for an overview here, you will take the stated amount of mentioned ingredients and dry-roast them on light heat for 4 to 5 minutes.
Once the spices are heated and you can feel the hotness on them by touching them, take them out in a bowl and let them cool.
Finally, you can put all the spices in the blender jar or grinder, and turn them into a fine powder. Now, you can use the powder or you can also store it for later use.
How to store biryani masala for a longer period
You can easily store the biryani masala powder in any standard air-tight jar. Remember to keep the jar away from moisture and sunlight.
Biryani Masala Recipe
- 1 Ginder Machine or Grinder Stone
- 3 tablespoons coriander seeds
- 2 tbsp cumin seeds
- 4 tsp fennel seeds
- 4 tsp black pepper
- 2 tbsp Mace Javitri or 2 whole pieces
- 4 tsp cloves
- 2 tsp green cardamom pods
- 4-6 black cardamom Badi Elaichi
- 4-6 star anise Baadyan | Puvvu
- 4-6 bay leaves Tamal Patra
- 2 pc cinnamon- 3 inch sticks Dalchini
- 1 tsp nutmeg powder
- First you have to put all the above spices in a frying pan.
- Dry raost the spices on a light heat for 5 to 7 minutes until the spices are slightly hot and you are able to touch them.
- Now, put the heat off and spread the spices in a tray. Let the spices cool down completely.
- Once the spices are cooled down, put them in the grinder jar and grind them into fine powder.
- Store the biryani masala powder in a clean air-tight jar. Keep it away from moisture and sunlight.
How to Use Biryani Masala
You can use biryani masala for chicken biryani, beef biryani, mutton biryani, prawn biriyani, fish biryani, vegetable biryani, and Chola chana biryani, etc. The prepared biryani masala is suitable for any kind of biryani.
Add some yogurt, ginger, garlic, and some other ground spices like turmeric and red chili powder to make a biryani masala paste, and marinate the meat, veggies, or chola chana with the paste. Take around 2 to 3 teaspoons for 1 pound of meat, veggies, or chana for marination.
Tips and tricks to master biryani masala
1. Fresh Ingredients: For the greatest taste, pick out superb, freshly-picked spices. To make sure your spices are not stale, take a look at their expiration date.
2. Whole Un-grinded Spices: Use whole spices instead of pre-ground ones wherever feasible. The taste of entire spices lingers longer. Cardamom, cloves, cinnamon, bay leaves, and famous person anise are common spices used in biriyani.
3. Dry Roasting: Before grinding, dry roast the complete spices in a pan over low to medium warmness. Both the taste and the vital oils are released throughout this process. A bitter taste might also result from burning them too much, so you must not burn the spices too much.
4. Appropriate Ratio: Maintain a near eye on the ratios of numerous spices to make certain a well-balanced blended masala. Traditionally, cardamom, cloves, and cinnamon are used in extra quantities in biryani masala, whereas megastar anise, mace, and nutmeg are used much less frequently.
5. Add Aromatic Herbs: To enhance the masala’s fragrance and aroma, add fresh herbs like coriander and mint. You may grind them with the spices or you can also place them while layering the biryani.
6. Fried Onions: Include fried onions on your masala for a flavor raise. These may be sliced very thin and cooked till golden brown.
7. Use Your Own Homemade Garam Masala: For a personalized touch, try using your own homemade garam masala. To match your flavor, increase or decrease the amount of spice.
8. Dry Fruits and Nuts: Nuts and dry results are sometimes used and added to a few biryani recipes. Raisins, cashews, and almonds can give the masala a greater taste and richness.
9. Grinding: Pulverize and grind the dry spices into a fine powder. For that, you can simply use any grinder machine, mortar, or pestle. Make sure the masala maintains a smooth consistency.
Remember! The key to a delicious and the best biryani masala lies within the balance of flavors and the freshness of substances. Adjust the spice ranges as per your taste options and enjoy the aromatic delight of self-made biryani.