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.
| INGREDIENTS NAME | INGREDIENTS QUANTITY |
| Whole Dry Kashmere Chili | 5-6 |
| Bay Leaf | 5-6 |
| Cumin Seeds | 1 tbsp |
| Coriander Seeds | 3 tbsp |
| Shahi Jeera | 3 tbsp |
| Jawatri broken in pieces | 1 tbsp |
| Cinnamon | 2 tsp |
| Cloves – Laung | 5-6 |
| Black Cardamom | 2 |
| Fool | 2-3 |
| Black Pepper | 8-10 |
| Green Cardamom | 8-10 |
| Saunf | 2 tsp |
| Jaiphal Powder | 2-3 tsp |
| Turmeric Powder | 1/2 tsp |
| Dagad Flower | 3-4 |
- 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.
Also, read Paneer Lababdar, Dal Makhni, and Rajma Masala
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