An aromatic spice blend called biryani masala is used to make the layered rice and meat/vegetable dish biryani. This is a recipe that will help you make a very tasty and quick biryani masala.
You won't get the same quality and flavor from store-bought biryani masala; nothing compares to the aroma of freshly ground spices.
Biryani Masala vs Garam Masala
In case you're wondering how this biryani masala differs from garam masala, it has a significantly stronger flavor.
Both of these spice blends have a different spice combination. Some essential ingredients used in garam masala are not used in biryani masala, such as dagad phool (stone flower, kalpasi) and shahi jeera (caraway seeds).
This image shows the caraway seeds. Although they resemble cumin seeds, these are longer, thinner, and darker. Additionally, garam masala contains more coriander seeds to balance out the strong flavors.
Many people use spices like nutmeg, mace, star anise, and fennel seeds in their garam masala, but these spices are also found in powdered form in biriyani masala.
How to make Biryani Masala Powder?
- Measure and wash every spice listed below. Get rid of all the stones and chaff from them.
- one to three bay leaves
- 2 to 3 star anise (4 grams of chakri phool, biryani flower)
- 15 Elaichi (3 grams) of green cardamom
- Two to three black cardamom (three grams each of masala and badi elaichi)
- Five to six pieces of Ceylon cinnamon (2 inches each, 5 grams of Dalchini)
- One-third cup cloves (6–7 grams lavang)
- 1½ tablespoon of fennel seeds (12 grams saunf; if you don't like the flavor, reduce to 1 ½ tsp)
- One teaspoon of pepper corn (three grams of kali mirch)
- ¼ cup (18 grams of sabut daniya) coriander seeds
- Two tablespoons (16 grams of caraway seeds) of shahi jeera
- One mace (2 grams javitri, one nutmeg membrane covered; see notes)
- ½ teaspoon ground or powdered nutmeg (one-half to two grams of jaiphal)
- Three medium-sized stone flowers, also known as kalpaasi or dagad phool, are optional.
To make sure there is no dust or other bothersome material, break them into 2-inch pieces and wipe them down with a kitchen towel. Use Ceylon cinnamon, which is also referred to as True cinnamon. Avoid using cassia as it will significantly alter the flavor.
Roast the Spices
Since each spice requires a different amount of roasting time, we will dry roast some of them separately. Together, some larger spices are roasted.
Dry-roast the coriander seeds over medium heat until they become crunchy and light brown without burning. Stirring frequently will help you roast them evenly. Move to a sizable tray that is set over a cooking rack. This guarantees that neither the spices nor the tray will perspire as they cool.
Using a nutcracker or mortar and pestle, split the nutmeg into two pieces. Half (1.5 to 2 grams) of it should be added to the pan with the bay leaf, cinnamon, mace, star anise, and black cardamoms. Dry roast the spices over medium heat until they start to release an aromatic aroma. It takes me roughly three minutes. Move over to the tray.
Add the green cardamoms, cloves, and black pepper. Dry roast for two to three minutes, or until they start to smell good. Place them on the tray.
For three minutes, dry roast the fennel seeds until a floral aroma emerges. Move to a serving tray.
Over low to medium heat, dry roast caraway seeds until fragrant. This spice can burn more quickly, so use caution when using it. Move over to the tray.
Dry roast any additional spices, such as dagad phool or dried red chilies, until they release a strong aroma. Allow all the roasted spices to cool down fully.
Put them in a jar for a grinder.
Pulverize to a maximum of minuscule particles. I do it three times at a time, giving the grinder a few minutes' rest in between. Keep your grinder from getting too hot.
You can choose to sieve the biryani masala, but I like to. Put it in a fine strainer or sieve. We don't need the floor sieve to be extremely fine, so I don't use it. For me, a fine strainer works well.
I received about 12 grams of coarse particles, which you are welcome to re-grind. On sometimes, I just store them separately and boil my chai with a half-teaspoon added. The majority of the fennel, coriander, and star anise grits should be thrown out.
After sieving, you'll notice the difference. It's more refined. This should be kept in an airtight glass jar. Use in your meat and biryani dishes as needed.
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