I got this Biriyani Masala recipe from Kiranmayee Pullakhandam in an Instant Pot group on Facebook. I have tweaked the amounts to suit my taste. This Biriyani Masala smells amazing and a little goes a long way. Kiranmayee, if you ever come across this post, thank you for the recipe idea.
ingredients
- Cinnamon stick – 2 inch piece (broken into small pieces)
- Mace – 4 (whole)
- Bay leaves – 5 (broken into small pieces)
- Fennel seeds – 1.5 tbsp
- Shahi Jeera (Black Cumin seeds) – 1.5 tbsp
- Star Anise – 5 (whole)
- Cloves – 1/2 tsp
- Green Cardamom – 1 tbsp
- Black Peppercorns – 1 tsp
- Nutmeg – 2 (whole, small – broken into smaller pieces)
Ingredient Notes:
- These ingredients are easily available in any Indian Store or online.
- There are no substitutions for any of these whole spices. If you don’t have one, just skip it. The Biriyani Masala will still impart great flavor to your biriyani, or anything else you choose to put this in.
instructions
- Dry roast the whole spices on a very low flame until they are toasted and slightly darker in color. Note: Refer to the before and after pics below to see the change in color.
- Transfer to a bowl and let cool to room temperature. Note: Do not leave the whole spices in the hot pan, because they will continue to cook and burn.
- Once cooled, transfer to a blender and grind coarsely. Note: If you try to grind them to a fine powder (which takes longer), then the whole spices will start releasing oils. This will cause the Biriyani Masala to go rancid sooner.
- Transfer to an air-tight bottle and store in a cool dark place. Note: For a longer shelf life, store in the freezer. Ground spices lose their potency and flavor faster than whole spices.
|
|
|