Biryani masala powder recipe | How to make biryani masala Biryani masala powder recipe — Flavorful, aromatic & easy to make at home ‘This homemade biryani masala powder can be used to prepare any kind of Biryani like a hyderabadi veg dum biryani, easy chicken biryani in cooker ora simple hyderabadi chicken biryani. It can also be used to make chicken curry of your choiceBiryani Masala Aromatic Spice Blend for Biryani indianhealthyrecipes ‘om Today's 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 very easy. The aroma of fresh homemade spice powder is always superior to the store bought ones. 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 homemade biryani masala powder recipe 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 recipe has been updated overtime for making it better ‘The original recipe that many of my blogger friends have tried from my blog 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 biryani masala powder, make small packs of the powder using foil or freezer safe jars and freeze them. 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 More Masala powder recipes on the blog Punjabi garam masala powder Sambar powder Pay bhaji masala powder Simple garam masala powder Ingredients or spices used to make biryani masala or chicken masala powder Homemade biryani masala powder recipeBiryani masala powder recipe | How to make biryani masala recipe ints Biryani masala powder of chicken masala powder is a spice mix that is used to prepare fragrant biryani rice like chicken biryani or vegetable biryani. It can also be used to make chicken masala curry. Prep Time15 minutes Cook Time5 minutes Total Time20 minutes Servings! cup (120 ml) AuthorSwasthi Ingredients (1 cup = 240ml ) 1 bay leaf or tej patta 1 %4tsp 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 + Spieces cinnamon or dalchini (2 inches each) #1 thsp cloves or lavang + 4 tbsps Coriander seeds or sabut daniya #2 tbsps Shahi jeera + 1 Mace (membrane covering | nutmeg) or javitri (refer notes) «tsp Nutmeg or jaiphal — grated 3 stone flowers or kalpaasi or dagad phool — medium sized How to make the recipe* 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 + Ona 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 toa 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. © Tries this recipe Mention @SwasthisRecipes or tag #swasthisrecipes! NUTRITION (estimation only) Calories: 234kcal | Carbohydrates: 49g | Protein: 8g | Fat: $g | Saturated Fat’ 1g | Sodium: 26mg | Potassium: 741mg | Fiber: 29g | Vitamin A: SOIU | Vitamin C: 92mg | Calcium: 535mg | Iron: 107mg Notes 1. Left over coarse powder after sieving can be used for curries or for making masala tea. Do not use coarse masala for making biryani as it totally spoils your dish, 2. 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 3. 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 itis fine powdered. 4. Saunf or fennel seeds can be increased to 1 to 1.5 tbsps if you like the flavor 5. Mace is the outer membrane or aril surrounding the nutmeg. This recipe needs | full mace with several strands. Nutmeg usually comes with the shell. Do not mistake the shell of the nutmeg to be mace.If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results, Step by step photos with ee FF h description available below after the recipe card. f How to make biryani masala 1. Dry roast the spices one after the other on a low flame to prevent buming 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 and sieve, repeating the process thrice 3. Store biryani masala powder in a clean airtight glass jar a, 4 An image of kalpaasi, stone flower called as dagad phool in hyderabadi langauge ‘This is my latest addition to the biryani masala powder. Do not skip this if youintend to use it for chicken recipes Biryani masala can also be stored in refrigeratorBiryani Masala Aromatic Spice Blend for Biryani