BIRYANI MASALA
Biryani is the most popular dish, originated from South Asia. Biryani is originally a non vegetarian dish, made with meat. But, it can also be modified to our preference, and can be made to vegetarian.
Biryani is basically a rice dish, with a combination of spices added to it. Any kind of biryani, might be a vegetarian or non vegetarian, the flavour of the dish comes mainly from the spices added to it. Biryani masala is a spice mix, specifically crafted for biryani.
Each state in India has its own way of making biryani. Even, in the state of Tamilnadu, we have so many different kinds of biryani, which varies from each city. This biryani masala can be used to make, simple and easy Chennai style, vegetarian and non vegetarian biryani.
ABOUT THE RECIPE:
There are so many variations of biryani masala, and this is the recipe that I’ve been making for years. I use it to make both vegetarian and non vegetarian biryani. It is really easy to make, and it can be stored at room temperature for upto 6 months.
INGREDIENTS FOR BIRYANI MASALA:
- KASHMIRI RED CHILLI – 4 NOS.
- BAY LEAF – 4 NOS.
- CORIANDER SEEDS – 2 TBSP
- CUMIN SEEDS – 1 TBSP
- PEPPERCORNS – 1 TBSP
- FENNEL SEEDS – 1 TBSP
- SHAHJEERA – 1 TBSP
- CINNAMON STICK (2 INCH) – 2 NOS.
- CARDAMOM – 1 TSP
- CLOVES – 1 TSP
- BLACK CARDAMOM – 2 NOS.
- JAVITHRI – 2 NOS.
- STAR ANISE – 2 NOS.
- NUTMEG – 1 NO.
HOW TO MAKE BIRYANI MASALA:
- Heat a pan and, add all the ingredients except bay leaf and kashmiri red chilly.
- Dry roast the ingredients on medium – low flame for 2 minutes.
- Then add the bay leaf and kashmiri red chilly to the pan, and roast it on medium-low for 1 minute.
- After 1 minute, turn off the flame and, transfer the ingredients to a plate. Let it cool down completely.
- Once the ingredients are cooled down completely, add all the ingredients to a blender.
- Blend it to a fine powder.
BIRYANI MASALA IS READY.
STORE IT IN AN AIRTIGHT CONTAINER AT ROOM TEMPERATURE FOR UPTO 6 MONTHS.
ADD 1 OR 2 TBSP OF BIRYANI MASALA DEPENDING ON THE QUANTITY OF THE BIRYANI.
I’VE MADE MUTTON BIRYANI (NON VEGETARIAN) AND SOYA BIRYANI (VEGETARIAN) USING THIS BIRYANI MASALA.
