Bhindi Kadhi is a Yogurt and Chickpea based Curry with Indian spiced Okra(Bhindi). Bhindi Kadhi-Okra Curry is loved and adored by my many in India. My Gujarati touch to this widely loved recipe will surely win your heart. How is This Bhindi Kadhi-Okra Curry Recipe …
Month: July 2021
Family traditions are treasures. And, whenever a tradition involves Biryani, we ain’t looking back. Rooting for my Ammi’s Mutton Biryani Recipe for Eid-ul-Adha. Without fail, regardless of how tired my mother was, She would never miss cooking Mutton Biryani for Eid. I have taken over …
The only Biryani Masala Recipe you need in your Masala(spice) cabinet. Ditch the boxed spices that come with many unknown additives and make this beautifully fragrant homemade Biryani Masala Powder. Your quest of finding “How to make Biryani Masala Powder” ends here.
Story behind this Biryani Masala Recipe
Growing up, I had never seen my Ammi(mother) use boxed Biryani Masala or Garam Masala in India. She would grind her own spices every month without fail. The fragrance that came from the spices when she roasted them in her old Kadai(Wok) and grinded them in her many year old spice grinder was amazing. My Ammi still uses her 3 decade old spice grinder to grind her homemade Masalas(spices). I have yet to find a spice grinder that won’t break lol. Back to Ammi’s Masala story, I can’t brag enough about my Mother’s Masalas Masha’Allah(as God wills). Her Biryani Masala and Garam Masala are loved by many and meaty meals made from those Masalas get fingerlicked by family and friends.
I fell into using boxed spices throughout my motherhood because they are convenient for those easyfix Desi meals. But, always felt that feeling of homemade food was missing. I had to bring back that smell of Ammi’s homemade spices in my kitchen. This Biryani Masala recipe is close to my heart. Brings back so many wonderful memories of eating Biryani and Meat curry prepared by my Mother using this spice blend. As soon as you take that one bite of my mother’s food, you know she used her magical blend of Masala.
What is Biryani Masala?
Biryani is a very famous Rice and Meat dish in South Asia and Masala is a blend of many different whole spices. The spice blend used in Meat Curry for Biryani is a base source to create the magical tastes of Biryani. Understanding which spice goes in what quantity for Biryani Spices is a gifted skill. Learning about the tastes of spices, experimenting, and understanding exactly which spice to include, which one to exclude and which one overpowers the other spice is the key to create the best blend of Biryani Masala.
You will find many different varieties of Biryani in South Asia. Each region has their own way of preparing Biryani but the main ingredients for basic Biryani Masala(spices) stay the same.
Some parts of South Asia include Amchur Powder(dried mango powder) in their Biryani Masala blend for the tang, and others prefer to add Aloo Bukhare(dried prunes). Either way, South Asians love their Biryani more than anything. They are very proud of their Biryani heritage and refuse to hear anything negative about it.
How is This Recipe Different Than Other Recipes?
My recipe includes 13 main whole spices to create this beautifully fragrant Biryani Masala blend. It is moderately spicy and does not include chili powder. Some recipes include chili powder and salt in Biryani Masala blend. I like to add chili powder and salt separately while cooking to adjust the flavors. I also like to alternate between Amchur(dried mango powder) and Aloo Bhukhare(dried prunes) in my Biryani. Excluding these ingredients allows me to prepare different varieties of Biryani with the same spice blend.
This recipe requires dry roasting the ingredients. Dry roasting the spices drives off the excess moisture and toasted spices are easier to grind into fine powder consistency. Also, dry roasting lengthens the shelf life of powdered spices. Biryani Masala stays great for upto 6 months in an air tight container or a Jar.
Let’s talk about those 13 main ingredients of this recipe. My Biryani Masala blend includes, Fennel seeds, Cumin seeds, Caraway seeds, Cloves, Cinnamon, Black Peppers, Bay Leaves, Nutmeg, Mace flower, Black Cardamom, Green Cardamom, and Whole Coriander seeds.
These ingredients are easily available at any local South Asian grocery store. You can also purchase it through my Amazon storefront if you like. Click here to purchase the Ingredients.
How to use Biryani Masala
Check out my Easy Chicken Biryani and One-Pot Vegetable Spicy Rice recipes to use this most fragrant Biryani Masala. You can use 1 teaspoon to 1 tablespoon in a large pot of Meat Curry depending on your tolerance of spices. Go for less quantity if you are trying Biryani Masala for the first time. Adjust while cooking after tasting.
BIRYANI MASALA RECIPE
- Spice Grinder or Coffee Grinder
- 3 tablespoons Whole Coriander Seed , Sabut Dhaniya
- 20 Black Cardamom , Badi Elaichi
- 1 1/2 tablespoon Black Pepper Corn , Sabut Kali Mirch
- 1/2 tablespoon Whole Cloves , Sabut Laung
- 1/4 cup Cinnamon Stick , DaalChini
- 2 tablespoons Fennel Seed , Saunf
- 1 1/2 tablespoon Cumin Seed , Jeera
- 1 1/2 tablespoon Black Cumin Seed , Shahi Jeera
- 6-8 Star Anise , Badiya Phool
- 1 Whole Nutmeg , Jayfal
- 2 tablespoons Green Cardamom , Chhoti Elaichi
- 2 tablespoons Whole Mace , Javantri
- 5-6 Bay Leaves , Tej Patta
- Heat a thick bottom wok or a skillet on medium heat.
- Add Whole Coriander, Cumin seed, Black Cumin seed, Fennel seed, Cinnamon, Cloves, Black Pepper, Star Anise, and Black Cardamom to the wok. Turn the heat down to low and roast spices for 5 to 6 minutes while stirring continuously. Take the spices out in a bowl and set it aside to cool down.
- Grind Nutmeg, Green Cardamom and Mace until fine powder forms. Take the spice blend out in a large bowl. Now grind all the roasted spices and Bay Leaves at once or in a batch until fine powder forms.
- Add the roasted spiced blend into non-roasted spice blend and mix it until well combined.
- Transfer the Biryani Masala in an airtight container or a jar. Store the Biryani Masala at room temperature in a pantry, away from any moisture.
Tried this Recipe? Tag me on Instagram @feastwithsafiya #feastwithsafiya
Zucchini and Yellow Squash Stir Fry recipe is part of my summer dinner menu! Just a handful of Indian spices are all you need to make this flavorful Indian Zucchini-Yellow Squash Stir Fry. It is an easy one-pot Gluten-Free recipe that will surely become your …
Rai wale Aloo is close to my heart. Growing up, this was our family favorite lunch dish. So many memories attached to it while eating these delicious potatoes. My mother made these potatoes every other week because we loved munching on these perfectly spiced potatoes tempered in mustard seeds and served with with warm Roti(flat Indian bread) and Bhungra(Indian fryums) also known as Far-Far.
It feels like this was just a few years ago. A girl who loved eating her mother’s food has her own family to feed now. How did the time fly by? I feel honored to cook my mother’s dishes and introduce them to my kids and with you.
Rai wale Aloo(Masala potatoes) is one of the very famous street foods in South Gujarat, India. Vendors with their small cart wander around the streets of Bharuch selling these delicious potatoes. The bite size potatoes tempered in mustard seeds and sauteed in flavorful Indian spices. Vendors serve these “Rai wale Aloo” with Chili-Garlic Chutney and Indian tube fryums.
WHY EAT MASALA POTATOES WITH FRYUMS?
Fryums are like Papadum, crunch, crispy and perfectly shaped into a tube. The tube-like shape of fryums is perfect to poke and carry bite size potatoes and manage to get Chili-Garlic Chutney. The crunch of fryum with mustard seed tempered potatoes and chili-garlic sauce is an explosion of flavors in the mouth. My mother served masala potatoes with Roti(Indian flatbread) without chili-garlic chutney.
WHERE TO PURCHASE FRYUMS AND ARE THEY GLUTEN-FREE DIET FRIENDLY?
There are many different varieties of Bhungra(fryums) you can purchase from Indian grocery stores. The majority of Bhungra are made from Wheat flour. However, some are Gluten-Free and Vegan diet friendly. The Gluten-Free kinds are usually made of potato and tapioca starch. There is also an option to purchase Papadum for a Gluten-free option if you end up not finding the fryums. Veggie Straws are also a great gluten-free option.
Kashmiri red chili powder is made from dried Kashmiri chilies. Origins of Kashmir, India, the Kashmiri chilies are red wrinkly when dried and they produce a bright red chili powder with moderate heat. Kashmiri chili powder has a smoky flavor to it.
SUBSTITUTE FOR KASHMIRI CHILI POWDER
I have tried cooking my Masala Potatoes-Rai wale Aloo recipe thousands of times throughout my life and it never seems to disappoint me. My husband and his family aren’t Indian so I tend to experiment a lot with different substitutions for red chili powder. Years ago when we lived with my in-laws I used to try different substitutes for hot Indian spices lol. I have tried different Paprikas to substitute for red chili powder and I find Hungarian smoked Paprika to be the best substitute for Kashmiri chili powder for a non-spicy version. So, If you find that chili powder isn’t for you then try using red smoked paprika. It works wonders as well. Although, I prefer Kashmiri chili powder over any other substitution for an authentic taste.
I have always said, there is something magical about a mother’s food. I hope you experienced that in your life. If you haven’t had that opportunity to do so, then start with my mother’s recipe to feel the warmth and love that comes from mother’s food.
MASALA POTATOES-RAI WALE ALOO
- 2 pound Baby Potatoes
- 3 tablespoon cooking oil
- 1 teaspoon Mustard seeds
- 1 1/2 teaspoon Ginger-Garlic paste
- 1 teaspoon Coriander powder
- 1/2 teaspoon Cumin powder
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Kashmiri chili powder
- Salt to taste
- 1 tablespoon chopped cilantro
- Boil the potatoes with a pinch of salt in an Instant Pot for 10 minutes on low pressure. Release the steam and transfer the potatoes into a large bowl with cold water. Let the potatoes rest in cold water for 10 minutes for easy peeling. Peel the skin off of the potatoes and set them aside.
- Heat the oil in a large skillet or a wok on medium heat. Add mustard seeds to the hot oil. Once the mustard seeds start to pop, bring the heat down to low.
- Now add ginger-garlic paste, turmeric, salt, and cumin-coriander powder. Stir continually and cook for few seconds then add Kashmiri chili powder.
- Quickly add boiled potatoes and toss them gently to coat the spices. Turn off the heat and garnish it with fresh cilantro.
- Serve it hot with Roti or Indian fryums.
Thikhi Khichdi aka Spicy Rice with vegetables. This one-pot vegetable spicy rice dish is my childhood favorite. Rice cooked in Indian spices and vegetables is sure to give you fuzzy feelings, unless you are one of those who can’t handle any spices at all. My mother always added pigeon peas and potatoes to this delicious one-pot vegetable spicy rice and served it with Onion Raita or Chhas(Gujarati Yogurt drink)
My mother’s traditional Gujarati Bharela Marcha nu Shaak translates to stuffed peppers. Spicy peppers stuffed with toasted chickpea flour, coconut, sesame seeds, and Indian spices with a touch of sweet jaggery and lemon juice, cooked to perfection. Served with Indian millet bread(Rotlo) or Roti and raw onions …