Ingredients
Equipment
Method
- Heat a wok or a skillet on medium heat.
- Add whole coriander, cumin seed, clack cumin seed, fennel seed, cinnamon, cloves, black pepper, star anise, and black cardamom to the wok. Turn the heat down to low and dry roast the spices for 5 to 6 minutes while stirring continuously. Take the spices out in a bowl and set them aside to cool down.
- Grind nutmeg, green cardamom, and mace until a fine powder forms. Take the spice blend out in a bowl.
- Now grind all the roasted spices and bay leaves at once or in a batch until a fine powder forms.
- Add the roasted spice blend into the 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.
Nutrition
Disclaimer
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
Video
Notes
Ingredient measurements are for approximately 2 pounds Meat and 1 ½ cups Rice for Mild Spicy Biryani. Increase the quantity according to your heat tolerance level.
For Mild Bombay Biryani Masala
- 1 teaspoon My Biryani Masala
- 1 teaspoon Kashmiri Chili Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- 1 teaspoon Salt
- 1 teaspoon Amchur Powder
- ½ teaspoon dried Fenugreek
- 6 to 8 Dried Prunes/Plums(Aloo Bhukara)
- Few whole spices of your choice like, cinnamon stick, green & black cardamom, cumin seeds, caraway seeds, whole black pepper, cloves, mace, and star anise.
