Homemade Shahi Biryani Masala powder Recipe. Biryani Masala.

The taste of Shahi Biryani biryani lies in its aromatic and perfectly blended spices. Here’s a detailed recipe for making royal biryani masala at home effortlessly. Ensure that the flame is always low while preparing the masala to avoid burning the spices and to retain their authentic flavors.

How To Make Shahi Biryani Masala Powder at Home

1. Prepare the ingredients:

Gather all the spices and measure them using a standard tablespoon to ensure accuracy.

2. Roast coriander seeds and shahi jeera:

Heat a pan on low flame and add 3 tablespoons of coriander seeds. Roast lightly. Then, add 1.5 tablespoons of shahi jeera and roast it until aromatic. Shahi jeera gives a milder aroma compared to regular cumin seeds.

3. Add cardamom and cloves:

After roasting the coriander seeds and jeera, add 2 tablespoons of green cardamom and 3/4 tablespoon of black cardamom. Then, add 1/2 tablespoon of cloves. Roast them gently to avoid burning.

4. Add black peppercorns and cinnamon:

Add 2 tablespoons of black peppercorns and 2 cinnamon sticks. Black pepper defines the spice level of the masala, so adjust it based on the season. Use less in summer and more in winter.

5. Add star anise and mace:

Add 3-4 pieces of star anise and 1/2 tablespoon of mace. Avoid using too much mace as it can make the masala bitter.

6. Add Kashmiri red chilies and stone flower:

Use 3 Kashmiri red chilies (remove the seeds for less spiciness) and 2 tablespoons of stone flower. Stone flower adds a unique aroma to the masala.

7. Add nutmeg and bay leaves:

Grate half a nutmeg and add it to the mix. Then, add 15-16 bay leaves. Roast the bay leaves until they become crisp like a papad (thin cracker). This indicates that the spices are roasted properly.

8. Add kasuri methi and turmeric powder:

Once the flame is turned off, add 1 tablespoon of kasuri methi. Crush it with your hands before adding. Then, add 1 teaspoon of turmeric powder. The residual heat will lightly toast the turmeric and enhance its flavor.

9. Cool the spices:

Let the roasted spices cool completely before grinding. Ensure they are not warm to avoid ruining their flavor during the grinding process.

10. Grinding process:

Grind the spices in a blender or mixer. Do not fill the grinder jar completely; grind in small batches. Use the pulse mode (start and stop) to prevent overheating. Grinding in intervals ensures the grinder stays cool, and the spices retain their aroma.

11. Check the texture:

After grinding, check the texture. The Biryani masala should be neither too fine nor too coarse. If needed, grind again to achieve the desired consistency.

12. Add final touches:

After grinding, mix in a few whole green cardamoms and crushed bay leaves for added aroma.

13. Storage:

Store the prepared royal biryani masala in an airtight container. It stays fresh for up to 6 months.

Usage:

For 1 kg chicken biryani, use 1 tablespoon of this masala.

Sprinkle it lightly over the rice layers while preparing biryani.

Read This Also:

Muslim Style Biryani Recipe

Mutton Yakhni Pulao Recipe

Special Tips:

1. Always roast spices on low flame to preserve their natural flavors.

2. If the spices get too hot, use a spray bottle to lightly mist them with water.

3. For an authentic flavor, use a traditional stone grinder (sil-batta) instead of a blender.

This homemade royal biryani masala recipe is simple yet incredibly flavorful. Though it requires some effort, the result will elevate your biryani to a new level. This masala will make your biryani aromatic and mouth-watering. Try it at home and share your experience with us!