Check out the process of making the Masala for Biryani, prepare this and store this in an air tight container so that you don’t have to spend time making it every time.
This Masala can be used for any type of Biryani be it veg or non-veg. This Masala will be your base, you can add or subtract any other spices as you feel like (or that will depend on the particular recipe)
Follow the step by step process and prepare this at home. Check out the recipes of Biryani.
Ingredients:
Shah zeera - 2 teaspoon
Cloves, laung - 12-13
Black Pepper/ kali mirch - 1 teaspoon
Cinnamon stick/ dalchini - 1 inch piece
Mace/ javitri - 1 flower
Nutmeg/ jaiphal - Small piece
Fennel seeds/ saunf - 2 teaspoon
Coriander seeds/ khadi dhaniya - 4 teaspoon
Cardamom green/ choti elaichi - 5
Cardamom brown/ badi elaichi - 2
Red chilly powder/ lal mirch - 4 teaspoon
Turmeric powder/ haldi - 1 teaspoon
Method for how to make:
I prepared this biryani masala for 2 kg rice.
Dry roast all the ingredients on a low flame for 30 seconds to one minutes or till nice aroma comes from the spices. Switch off the flame.
Let it cool at the room temperature. Take the roasted and cooled spices in a grinder and grind it to make fine powder.
Add red chilly powder and turmeric powder in the grinder and grind it to make fine powder.
Take out the ground spices from the grinder and store it in a airtight container for later use.
Enjoy!!
