Homemade Biryani Masala Powder is a very handy spice blend that can be prepared at home and stocked in your refrigerator for a quick biryani preparation.
We have successfully completed one whole month of blogging with three posts phased out over four weeks. Though a certain amount of pressure is missing, I think everybody agreed that we get more time on hand, which leaves us quite relaxed and tension free. This also prompted me to plan for my other topic of interest like Menu Planning, Blogging 101, and so on. I am even planning to post some menus for diabetes.
Coming to the theme for the first week, I have chosen to do Indian Basics. Of all the topics, I am forever so interested in basics. Knowing the basics in any cuisine, helps us know more about it, and learning the tricks makes all the work involved very easy. Anything and everything can fall under Basics. There is always the tempering techniques, what goes into tempering, spice powders, masala powders that enhance a dish.
I would say the highlight of this masala surely lies with using Marathi Mogga and Rathi Puvvu (Dagad Phool / Pathar Phool / Black Stone Flower).
All those spice powders or other powders that enhance a dish surely come in handy. For today's post, I will be sharing a Biryani Masala powder with which I end up making different recipes.
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Step By Step Pictures for making Homemade Biryani Masala Powder
Biryani Masala Powder
7 to 9 Cloves
1 big stick Cinnamon
2 Black Cardamom
1/2 tsp Nutmeg Powder
1 tsp Cumin Seed
1 tsp Shah Jeera
1 Marathi Mogga
3 to 4 Black Stone Flower Rathi Puvvu / Dagad Phool / Pathar Phool
2 Star Anise
1/2 tsp Fennel Seeds
How to make Biryani Masala powder:
Heat a nonstick pan, when it heats up, simmer and add all the whole spices.
Toss around for a couple of minutes, making sure the spices are evenly dry roasted on all sides.
Take care not to smoke or char any spice.
When you have tossed it for a couple of minutes, transfer it to a plate and allow it to cool.
Grind to a smooth powder when it’s cooled.
Store in an airtight container and use it for making masala rice.
I also add Tej patta / Biryani leaf sometimes to this mix. That adds a different tone to the mix. Having this masala ready on hand really helps when you want to rustle a quick dish for your kids. I have since then made a couple of different dishes apart from the originally intended dish.
Stay tuned for the recipes made with this delicious aromatic masala powder.
Biryani Masala Powder
- 7 to 9 Cloves
- 1 big stick Cinnamon
- 5 Cardamom
- 2 Black Cardamom
- 1/2 tsp Nutmeg Powder
- 1 tsp Cumin Seed
- 1 tsp Shah Jeera
- 3 Mace
- 1 Marathi Mogga
- 3 to 4 Black Stone Flower Rathi Puvvu / Dagad Phool / Pathar Phool
- 2 Star Anise
- 1/2 tsp Fennel Seeds
- Heat a nonstick pan, when it heats up, simmer and add all the whole spices.
- Toss around for a couple of minutes, making sure the spices are evenly dry roasted on all sides.
- Take care not to smoke or char any spice.
- When you have tossed it for a couple of minutes, transfer to a plate and allow it to cool.
- Grind to a smooth powder when it’s cooled.
- Store in an airtight container and use for making masala rice.