Marinated meat or vegetables slowly cooked with the right proportions of authentic traditional spices and adding to it, the partly cooked rice stacked in layers, makes it richly aromatic.
And, the top-most layer is decked up with fried onions, finely chopped coriander leaves with a drizzle of saffron milk enclosed with a banana leaf in a pot which is later sealed with dough to entrap the rich flavor of authentic spices and precisely we call it as, ‘Dum -Biryani’ – one of the proud culinary heritage of India!!
The aromatic blend of traditional spices ground into masala powder enhances the taste of biryanis. They are full of flavors and potent enough to spice up any dishes. Besides the homemade ginger garlic paste, this homemade biryani masala powder has become a staple for any pulaos that I do 🙂
If you’re wondering how to make biryani masala powder at home, here’s an easy recipe for it…
Dry Ginger – 1 inch piece – 2
Dried Garlic – ½ cup
Dried Onion – 1 cup (3 big onions)
Kashmiri Red Chilli – 15 nos
Coriander Seeds – 4 Tbsp
Poppy Seeds – 1 tsp
Aniseeds – 1 Tbsp
Cloves – 1 tbsp
Green Cardamom – 8
Black Cardamom – 2
Cinnamon – 2 inch stick – 2
Star Anise – 3
Nutmeg – 1 (small)
Bay Leaves – 4
HOW TO MAKE BIRYANI MASALA POWDER AT HOME
- Clean and slice onions. Dry them in sun for 2 -3 days until they are completely dried. Do the same for garlic cloves as well.
- Dry roast all ingredients either separately or altogether in low flame. Allow it cool for sometimes and then powder it in a blender.
- Before storing it in the container, add a layer of some rice grains to absorb the moisture.
- The above given quantity last for 4 months for 2 persons.