Biryani Masala Recipe

Time and servings

Prep time	10 min
Cook time	5 min
Total time	15 min
Serves	1 box

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Ingredients

• 3 kashmiri red chilli (dried)
• 7 bay leaf / tej patta
• 2 tbsp coriander seeds / dhaniya seeds
• 1 tbsp cumin / jeera
• 1 tbsp caraway seeds / kala jeera / shah jeera
• 3 mace / javitri
• 2 inch cinnamon stick / dalchini
• 1 nutmeg / jaayaphal
• 1 tsp cloves / lavang
• 3 black cardamom / badi elachi
• 3 star anise / chakkar phool
• 10 cardamom / elachi
• 1 tbsp pepper / kali mirch
• 1 tsp fennel / saunf
• ½ tsp turmeric / haldi

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Instructions

1. firstly, in a thick bottomed pan dry roast 3 red chilli and 7 bay leaf till they turn crisp. keep aside.
2. further dry roast 2 tbsp coriander seeds, 1 tbsp cumin and 1 tbsp caraway seeds till they turn aromatic. keep aside.
3. also dry roast 3 mace, 2 inch cinnamon stick, 1 nutmeg, 1 tsp cloves, 3 black cardamom, 3 star anise, 10 cardamom, 1 tbsp pepper and 1 tsp fennel / saunf.
4. transfer to a blender and allow to cool completely.
5. also add in ½ tsp turmeric.
6. blend to fine powder and transfer to the airtight container.
7. finally, store biryani masala powder in airtight container and use to prepare biryani.

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Step-by-step

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Video

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Notes

• firstly, use fresh spices else the masala will not last long.
• also make sure to dry roast on low flame to avoid burning of spices.
• alternatively, keep the spices in hot sunlight instead of dry roasting.
• finally, homemade biryani masala powder stays good for 3 months when stored in airtight container.