Homemade Biryani Masala Powder Recipe

homemade biryani masala powder recipe
This Homemade Biryani Masala Powder can be used for preparing anything from a simple veg biryani to a hyderabadi veg dum biryani or even a chicken biryani and even for non-veg curries of your choice.Todays markets are flooded with ready made powders and masalas that many buy them instead of preparing at home. But making biryani masala powder at home is just very easy and it can be prepared in bulk and freezed. It lasts for an year, if packed in separate containers or foils and handled with moist free spoons and hands.

For years i had been hunting for a good biryani masala powder that is suitable for home cooking that is not very pungent nor very spicy but should have a good and moderate aroma of spices.This particular recipe has been updated overtime for making it better.The original recipe that many of my blogger friends have tried is still the same except that i have added new ingredients to make it the best. To reduce your dish from becoming pungent, use in moderate quantities.

To retain the aroma of the spice powders , make small packs of the powder using foil or freezer safe jars and freeze them and open and use them one after the other when you need it. You can even mill the ingredients which is often the best. Please stick on to the quantity of ingredients mentioned for best results

If you are looking for more spice powders , you can check punjabi garam masala powder , pav bhaji masala powder and a simple garam masala powder

homemade biryani masala powder recipe

1 bay leaf (updated)
1 ½ tsp saunf / fennel seeds / sompu/ sombhu (updated)
2 star anise
6 Green cardamom
2 Black cardamom
1 tsp. Pepper corn
5 two inch cinnamon sticks
1 tbsp cloves
4 tbsps Coriander seeds
2 tbsps Shahi jeera
1 Mace flower or strands from 1 flower
½ tsp grated Nutmeg

how to make biryani masala powder at home

1.Dry roast the spices one after the other on a low flame to prevent burning them. You could sun dry too instead of roasting or you could totally skip the process of roasting as i sometimes do and i find no difference.
2.cool the spices and powder in a blender or you can mill it, sieve and store in an airtight jar. i powder the left over again & sieve , repeating the process thrice.
3. Store it in a clean airtight glass jar

Tip: you can use 1 ½ tsps of this powder for 1 cup of rice.You can adjust to suit your taste

Notes: 1.Roasting and sun drying are done to bring out the aroma of the spices and to prevent the masala powder from getting worms or going rancid.If you are going to refrigerate the powder, you can skip the roasting part. i just take my spices right from the freezer , measure and make the powder. The powder warms up on its own by the time it is fine powdered.
2.you can use the left over coarse powder for your curries or for making masala tea. Do not use coarse masala for making biryani as it totally spoils your dish


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