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 | 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 |
Recipe
- 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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