Biriyani Masala Powder
Biryani Masala Powder is a special mix of traditional spices that gives your biryani a wonderful taste and smell. It includes things like Kashmiri chili powder, cardamom, and cumin, which make your biryani really delicious.
Ingredients
- 4 pieces Bay leaves small
- 6 pieces Dry red chili medium,
- 2 tbsp Coriander seeds
- 1 tbsp Cumin seeds
- 1 tbsp Caraway seeds (shah jeera)
- 1 tbsp Fennel seeds
- 8 pieces Green cardamom
- 3 pieces Black cardamom
- ½ piece Nutmeg
- 15 pieces Black pepper
- 1 tsp Cloves
- 3 pieces Star anise
- 2 pieces Mace
- 3 pieces Cinnamon medium
- 3 pieces Stone flower (Dagad or biriyani phool)
- 1 tbsp Dry pomegranate seeds (Anar dana)
- ¼ tsp Turmeric powder
- 1 tbsp Kashmiri dry red chili powder
- 1 tbsp Garlic powder
- 1 tbsp Dry ginger powder
Instructions
- Take a frying pan and heat it on a low flame on your gas stove. Put 4 small pieces of bay leaves, torn in half. Then add 6 medium-sized pieces of dry red chilies to it.
- Stir the ingredients for two to three minutes to dry roast them.
- Transfer them onto a plate.
- Now, on the same frying pan add 2 tbsp of coriander seeds, 1 tbsp of cumin seeds, 1 tbsp of caraway seeds (shah jeera), 1 tbsp of fennel seeds, 8 pieces of green cardamom, 3 pieces of black cardamom, ½ a piece of nutmeg, 15 pieces of black peppercorns, 1 tsp cloves, 3 pieces of star anise, 2 pieces of mace, 3 medium-size cinnamon sticks, 3 pieces of stone flower (dagad or biriyani phool), and 1 tbsp of dry pomegranate seeds.
- Stir all the spices continuously to dry roast them and make sure it does not get burnt during the roasting process.
- When the color of the spices changes slightly and you can smell the aroma of the roasted spices, turn off the flame on your gas stove. Set it aside so that the spices cool off completely. If you want you may transfer the content onto the plate. This will allow faster cooling.
- Now, take a clean and dry grinder.
- Transfer the roasted spices into the grinder.
- Grind the spices once to get a coarse powder.
- Now, add ¼ tsp turmeric powder to the ground spices in the grinder.
- Then add 1 tbsp of Kashmiri dry red chili powder to it.
- Also put 1 tbsp garlic powder.
- Finally, add 1 tbsp dry ginger powder.
- Give it a final grind to get a finer powder.
- Transfer the powder from the grinder to a plate. Your aromatic, homemade biryani masala powder is ready to use.
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Notes
- Use fresh whole spices for the best flavor. This will render the best taste and flavor to the masala powder.
- Roast them to a perfect golden-brown color in a dry pan before grinding for additional taste and flavor. Always roast it on a low flame and stir continuously to prevent burning the spices and make the powder taste bitter.
- Cool the spices before grinding. A little heat will affect the consistency of the final powder with clumps in it.
- I prefer biryani masala powder slightly hot and spicy. However, you can alter the amount of black pepper if you want it to be mildly hot.
- Do not skip the stone flower. Adding this unique ingredient will not only add to the flavor but will render an authentic touch to your biryani masala powder.
- Do not make a large quantity of the powder if you do not make biryani frequently at home. This will affect its freshness and taste.
Nutrition Info (Estimation Only)
Nutrition Facts
Biriyani Masala Powder
Amount per Serving
Calories
20
Calories from Fat 9
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.3
g
Sodium
428
mg
19
%
Potassium
80
mg
2
%
Carbohydrates
4
g
1
%
Fiber
2
g
8
%
Sugar
0.4
g
0
%
Protein
1
g
2
%
Vitamin A
311
IU
6
%
Vitamin C
1
mg
1
%
Calcium
30
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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