Amp Up Your Biryani With This Homemade Biryani Masala
Image Credit: biryani/ pinterest.com

Biryani is a staple of Indian cuisine and must be mentioned when discussing it. One of the most well-liked foods in South Asia and among the diaspora from the region is biryani. Several countries of the world, including Iraq, Myanmar, Thailand, and Malaysia, also produce dishes of a similar nature. The most often ordered dish on Indian online food ordering and delivery services is biryani, which has been dubbed the nation's favourite cuisine overall. The preparation technique and the application of the special blend of Indian spices known as biryani masala is what really makes this delicacy special. Although the flavour of biryani differs from region to region, its scent makes it the perfect accompaniment to curry and raita. Biryani masala is readily available in the market but homemade masala has a different appeal. Homemade spices are rich in aroma and taste. They are also free from any adulteration. Here's a recipe of authentic and pure homemade biryani masala that you can put in your rice and relish its flavour-

biryani masala/ pinterest.com

  • 4 Bay leaves (Tejpatta)
  • 2 Star anise (Chakra phool)
  • 2 Mace (Javitri)
  • 1 Nutmeg (Jayfal)
  • 2 black Cardamoms (Badi elaichi)
  • 10 green Cardamoms (Hari elaichi)
  • 1 teaspoon Cloves (Laung)
  • 2 inches Cinnamon stick (Dalchini)
  • 1 tablespoon Black Pepper (Kali mirch)
  • ½ tablespoon Fennel seeds (Saunf)
  • 2½ tablespoon Coriander seeds (Dhaniya)
  • 1½ tablespoon Caraway seeds (Shah jeera)
  • 1 tablespoon Cumin seeds (Jeera)
  • 5 Kashmiri dry red Chillies (sukhi Lal mirch)
  • ½ teaspoon Turmeric powder (Haldi)

Method

  • First, dry out a heavy bottom pan fully on a medium-low burner. Then, add four bay leaves and five dried red chillies, and dry roast them at a low temperature for three to four minutes until they are crispy. 
  • Then, dry roast the 10 green cardamoms, 2 black cardamoms, 1 teaspoon of cloves, 2 inches of cinnamon sticks, 2 maces, 1 nutmeg, and 2-star anise over a low flame for 4-5 minutes, or until the spices start to smell good.
  • Add the remaining whole spices at this point: 1 tablespoon cumin seeds, 2 12 tablespoons coriander seeds, 12 tablespoon fennel seeds, 1 tablespoon peppercorns, and 112 tablespoons caraway seeds. Dry roast the spices for 2–3 minutes over a low–medium flame until they begin to emit a nutty aroma. To allow them to reach room temperature, set them away on a different platter.
  • Now pour the contents into the grinder's tiny jar and secure the jar's top. Dust it with a pulse.
  • Mix thoroughly after adding 1/2 teaspoon of turmeric powder. Add the spice powder to a container that is airtight.