Biryani masala is dry roasted masala for rice. This can be used for making Chicken, Mutton, Egg, and Vegetable Biryani. Also, rice is a staple dish for almost every part of India. A major chunk of India is rice eating and like to eat a different variety of rice.
|Whole Dry Kashmere Chili||5-6|
|Cumin Seeds||1 tbsp|
|Coriander Seeds||3 tbsp|
|Shahi Jeera||3 tbsp|
|Jawatri broken in pieces||1 tbsp|
|Cloves – Laung||5-6|
|Jaiphal Powder||2-3 tsp|
|Turmeric Powder||1/2 tsp|
- Roast all the ingredients on low flame except Turmeric and Jaiphal Powder.
- As soon as there is a aroma of the spices, put off the flame.
- Let all the ingredients cool down on room temperature.
- Put all the ingredients in a small blender. Blend the ingredients and keep the jar in a cool place.
The best Biryani Masala is ready to use. Keep in airtight Burney and this can be kept and stored for a longer period for like 3 weeks.