Homemade Biryani Masala Recipe | How to make Biryani Masala at home
Biryani Masala is an aromatic and flavorful condiment which enhances the flavour of Biryanis and Pulao.
A blend of aromatic spices that makes makes any homemade rice preparation tastes just like the one from your favorite outlet.
Why to make Masala at home
Markets these days are flooded with so many variations of spice mixes. In my experience, homemade masalas are the best. Adding freshly roasted and grinded masala takes the flavour and aroma of any dish to another level.
Using the right proportion of spices and roasting the spices to the point just when it starts giving it's flavour is the key to make any homemade masala in the right way.
Some of the homemade masala from my blog that you can make and keep handy for Indian cooking--
Spices needed to make Biryani Masala at home
Always use good quality whole spices to make fresh homemade masala. You can store the whole spices in an air tight jar. These stay good for about 6 months to 1 year and even more.
Please check the recipe card for the exact amount of each whole spices to be used in the recipe
Basic spices that we need to make Biryani Masala are--
Coriander Seeds, Fennel Seeds, Cumin Seeds, Bay Leaves, Black Cardamoms, Cinnamon stick, Black Peppercorns, Cloves and Whole Red Chilli, Turmeric Powder
The spices that make Biryani Masala more flavorful and aromatic are-
Green Cardamoms, Nutmeg, Mace and Star Anise.
How Biryani Masala is different from Garam Masala
The ingredients of Biryani Masala and Garam Masala are quite similar except 2-3 spices. It is the proportion used in making the masalas which makes a difference.
Garam masala is used to flavour Indian Curries and can be added to a dish when it is cooking or sprinkled over a dish after cooking to infuse the flavour.
Biryani masala is used while cooking different biryanis and pulao, It can also be used in flavoring various chicken or mutton dishes.
Also, biryani masala is mildly spiced with whole red chilli and we do not used any dry red chilies in garam masala. The heat in garam masala is due to the use of black peppercorns or long pepper(pipli)
Many people also dried prunes/ plums and dried pomegranate seeds to their biryani masala. But I skip these. You can try adding 2-3 dried prunes and 1 tsp of pomegranate seeds if these are available to you.
Biryani Masala has a very pleasant aroma and garam masala has strong earthy aroma.
How to roast spices for the Masala
Always keep the flame low while roasting the spices for any spice blend, as high heat can burn and spoil the taste.
Keep on stirring the spices, do not leave unattended. Uniform roasting of spices is very important.
Roast the big masala together and seeds together. Or, you can separately roast each spice.
Roast till the light aroma starts to come and do not wait for the color of spices to change.
Bay leaves, cinnamon stick, dry red chilli together. Then add star anise, mace and cardamoms. Next I roast cumin seeds, fennel seeds, coriander seeds together, then add all the spices together and lightly roast again and take of the heat.
Once the spices cool down I add nutmeg powder and turmeric powder and grind the masala.
Storage and Shelf Life of Homemade Biryani Masala
Biryani masala can be stored for about six months in your pantry at room temperature. But I recommend that you make small batches for about 1-2 months, as the masala looses it's fragrance if kept for long.
You can also keep in an air tight freezer friendly container and freeze the masala and use as and when required. Stays good for even a year. But frankly I have never done that.
Here is a list of BIRYANI AND PULAO RECIPES from my blog where you can use this masala. In some recipes I have used garam masala, which you can replace it with biryani masala.
- Kadhai / Pan
- 3-4 Bay Leaves
- 1-2 Dry Red Chilli use as per the sppice tolerance
- 2 1" Cinnamon Sticks/Dalchini
- 2-3 Black Cardamoms/Kali Badi Elaichi
- 8-10 Green Cardamoms/ Choti Elaichi
- 1 Mace/Javitri
- 2 Star Anise/Chakarphool
- 3 tbsp Coriander Seeds/Dhania
- 1 tbsp Fennel Seeds/Saunf
- 2 tbsp Cumin Seeds/Jeera
- 1 tsp Turmeric Powder/Haldi Powder
- 2 tsp Nutmeg Powder/Jaiphal Powder
- Dry roast bay leaves, cinnamon sticks, red chilies , black cardamom.
- Then dry roast green cardamoms and mace.
- Next roast all the seeds, coriander, fennel and cumin seeds.
- Cool all the spices completely and then grind to fine powder.
- Store in an air tight container.
Do make this flavorful aromatic Spice blend at home. It not only enhances the taste of Biryanis and pulao but you can also add to some curries like non vegetarian curries.
Whenever you make it do give your feedback, or get in touch with me if you have any queries.
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