Best Biryani Spice Blend Recipes

Biryani masala powder recipe | How to make biryani masala recipe image

Provided by Swasthi

Time 20m

Number Of Ingredients 13

1 bay leaf (or tej patta)
1 ½ tsp saunf (or fennel seeds or sompu or sombhu)
2 star anise (or biryani flower)
10 to 12 Green cardamom (or elaichi)
2 Black cardamom (or badi elaichi)
1 tsp Pepper corn (or kali mirch)
5 pieces cinnamon (or dalchini (2 inches each))
1 tbsp cloves (or lavang)
4 tbsps Coriander seeds ( or sabut daniya)
2 tbsps Shahi jeera
1 Mace ((membrane covering 1 nutmeg) or javitri (refer notes))
½ tsp Nutmeg (or jaiphal - grated )
3 stone flowers (or kalpaasi or dagad phool - medium sized )

Steps:

Clean up the spices one after the other to pick and discard stones and debris. Wipe clean bay leaf, mace and cinnamon stick with a cloth or tissue.
On a low flame, dry roast the spices each separately until they begin to smell good. You can skip roasting and just sun dry them for few hours until crisp. Cool them completely. This step will increase the shelf life.
Add them to a blender jar or spice jar. Make a fine powder. They can also be milled to a fine powder in a mill.
Sieve and store biryani masala powder in an airtight glass jar. You can use the coarse particles to make masala tea. Biryani masala can also be freezed for an year without losing the flavor.
Use biryani masala powder as needed while making any kind of biryani. To make chicken masala curry, use as needed based on the recipe.

Nutrition Facts : Calories 234 kcal, Carbohydrate 49 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Sodium 26 mg, Fiber 29 g, ServingSize 1 serving

Biryani Spice Blend image

Provided by Martha Stewart

Yield Makes about 1/4 cup

Number Of Ingredients 8

2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon freshly ground pepper
1 teaspoon freshly ground nutmeg
1 teaspoon ground cardamom