Biryani Garam Masala Powder
Biryani Garam Masala Powder is a specially crafted spice blend designed to enhance the flavor and aroma of biryani, a beloved rice dish in Indian cuisine. This aromatic mix typically includes a variety of whole spices such as cardamom, cloves, cinnamon, bay leaves, and star anise, which are roasted and ground into a fine powder.
Ingredients
- 3-4 Dried Kashmiri red chilies for color and mild heat
- 7-8 Bay leaves tej patta
- 2 tablespoons Coriander seeds sabut dhania
- 1 tablespoon Cumin seeds jeera
- 1 tablespoon Caraway seeds shahi jeera
- 2-3 Mace blades javitra
- 2- inch piece Cinnamon stick dalchini
- 1 Nutmeg jaiphal
- 1 teaspoon Cloves lavang
- 3-4 Black cardamom pods badi elaichi
- 2-3 Star anise chakri phool
- 8-10 Green cardamom pods elaichi
- 1 tablespoon Black peppercorns kali mirch
- 1 teaspoon Fennel seeds saunf
- ½ teaspoon Turmeric powder haldi
Instructions
Dry Roasting Spices
- In a thick-bottomed pan or skillet, dry roast each spice separately over medium heat.
- Start with whole spices like bay leaves, red chilies, and cardamom until they become aromatic.
- Continue roasting other spices like cumin seeds, coriander seeds, cinnamon sticks, cloves, and nutmeg until fragrant.
- Be careful not to burn the spices; remove them from heat as soon as they become aromatic.
Grinding the Spices
- Allow roasted spices to cool completely before grinding.
- Transfer cooled spices to a spice grinder or blender.
- Grind into a fine powder; you can leave some tiny grits for texture if desired.
- If you prefer a smoother texture, you can sieve the ground masala to remove larger pieces.
Storing the Masala
- Transfer the freshly ground Biryani Garam Masala into an airtight container.
- Store it in a cool, dry place away from direct sunlight.
- For longer shelf life and freshness, consider refrigerating or freezing it.