Homemade biryani masala

Organic biryani masala powder

Biryanee Masala, பிரியாணி மசாலா, ಬಿರಿಯಾನಿ ಮಸಾಲಾ, बिरयानी मसाला, ప్రియాసన్ మసాలా

Biryani is a beloved and complex dish, often featuring layers of rice, meat (or vegetables), and a richly spiced sauce. The masala used in biryani is crucial for developing the deep flavors that make the dish so special. Here’s a recipe for homemade Biryani Masala that works well for both chicken and mutton biryani.

Homemade Biryani Masala

Ingredients:

• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp black peppercorns
• 1 tsp fennel seeds
• 1 tsp cloves
• 1-2 green cardamom pods
• 1-2 cinnamon sticks
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tbsp dried mint leaves (optional)
• 1 tbsp dried curry leaves (optional)
• 1-2 bay leaves

Instructions:

Roast Whole Spices:

• Heat a dry skillet over medium heat.
• Add the coriander seeds, cumin seeds, black peppercorns, fennel seeds, cloves, cardamom pods, cinnamon sticks, and bay leaves.
• Roast, stirring frequently, until the spices become aromatic and slightly darker. This should take about 2-3 minutes. Be careful not to burn them.

Cool and Grind:

• Let the roasted spices cool completely.
• Once cooled, grind the spices to a fine powder using a spice grinder or mortar and pestle.

Add Ground Spices:

Mix in the turmeric powder, red chili powder, dried mint leaves, and dried curry leaves if using.

Store:

Store the biryani masala in an airtight container in a cool, dark place. It will keep for several months.

Using the Masala in Chicken or Mutton Biryani

Ingredients:

For Chicken Biryani:

• 500g chicken, cut into pieces
• 2 cups basmati rice
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 1 cup plain yogurt
• Fresh cilantro and mint leaves, chopped
• 2-3 green chilies, slit
• 1/2 cup biryani masala
• 2-3 tbsp ghee or oil
• 1/2 tsp saffron (optional)
• 2-3 tbsp warm milk (for saffron, if using)
• Salt to taste

For Mutton Biryani:

• 500g mutton, cut into pieces
• 2 cups basmati rice
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 1 cup plain yogurt
• Fresh cilantro and mint leaves, chopped
• 2-3 green chilies, slit
• 1/2 cup biryani masala
• 2-3 tbsp ghee or oil
• 1/2 tsp saffron (optional)
• 2-3 tbsp warm milk (for saffron, if using)
• Salt to taste

Instructions:

Cook the Rice:

• Rinse the basmati rice until the water runs clear and soak it for 30 minutes.
• In a large pot, bring water to a boil with a pinch of salt. Add the soaked rice and cook until it's 70% done. Drain and set aside.

Prepare the Meat:

• Heat ghee or oil in a large pot or pressure cooker.
• Add the sliced onions and cook until they turn golden brown.
• Add the chopped tomatoes and cook until they are soft.
• Add the chicken or mutton pieces and cook until they are browned.
• Stir in the biryani masala, and cook for a few minutes until the spices are well incorporated.
• Add the yogurt, green chilies, and salt. Cook until the meat is tender and the oil begins to separate from the masala (if using a pressure cooker, cook until 1-2 whistles for mutton).

Layer the Biryani:

• In a large, heavy-bottomed pot, layer half of the partially cooked rice.
• Spread the cooked meat mixture over the rice.
• Top with the remaining rice.
• Drizzle the saffron milk (if using) over the top.
• Garnish with chopped cilantro and mint leaves.

Dum Cooking:

Cover the pot tightly with a lid. You can seal the edges with a dough made from flour and water to trap the steam.

Cook on low heat for about 20-30 minutes, allowing the flavors to meld together.

Serve:

Gently fluff the biryani with a fork and serve hot with raita or a side salad.

This biryani masala will enhance the flavor of your biryani and bring out the aromatic spices that are key to this delicious dish. Enjoy your cooking!