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      How to make Biryani Masala

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      Time15 Min
      DifficultyEasy
      Serves1

      Biryani is a popular Indian one-pot dish. This popular dish, introduced by Mughals is made with rice, meat and vegetables. The dish gets its aromatic smell and mouth-watering flavours from the exotic mix of spices used to cook it. The signature taste of any biryani is due to the biryani masala used in it. Biryani was considered a restaurant dish, as the delicious taste of restaurant biryani was d ... ifficult to replicate in-home biryani. However, once you learn How To Make Biryani Masala at home, you can easily make delicious biryani at home. Delight your family by cooking different types of irresistible biryani by using home-made biryani masala. Biryani is a wholesome dish to serve at house-parties or to guests accompanied with vegetable raita, green chutney and masala papad. Make it as main course dish for Sunday lunch or weekend dinner with spicy shorba. Pack it for your office lunch box or your kid’s school lunch box for a wholesome lunch. Once you have learnt How To Make Biryani Masala Restaurant style at home, you can use it for many dishes. Biryani masala is not only used in biryanis but is also good to use in any pulao or other rice dish and chicken or mutton curries. The aromatic smell and distinct spicy flavour along are main Biryani Masala Benefits. Made with fresh and whole spices without any preservatives or colouring, Biryani Masala Calories are low.

      Nutrition Info. (per serving)

      ProteinFatCarbsFibre145 Cal145 Cal145 Cal145 Cal
      • 5gProtein
      • 5gFat
      • 22gCarbs
      • 12gFibre

      Ingredients

      Dry Grocery

      Red Dry Chilli Bydagi

      Red Dry Chilli Bydagi

      5 units

      Bay Leaf

      Bay Leaf

      5 units

      Javitri/mace

      Javitri/mace

      1 tablespoon

      Cinnamon Sticks

      Cinnamon Sticks

      2 units

      Cloves

      Cloves

      1 teaspoon

      Black Cardamom

      Black Cardamom

      3 units

      Black Pepper Corn

      Black Pepper Corn

      1 tablespoon

      Green Cardamom

      Green Cardamom

      10 units

      Fennel Seeds

      Fennel Seeds

      1 teaspoon

      Nutmeg Powder

      Nutmeg Powder

      0.5 teaspoons

      Turmeric Powder

      Turmeric Powder

      1 teaspoon

      Directions
      1
      Take all ingredients in a pan, except turmeric and nutmeg powder.
      2
      Dry roast on slow in the pan for at least 2 min. This is to be done till ingredients start to get fragrant. Do not burn.
      3
      Take it off the flame and allow the mixture to cool down completely. Add to a blender jar along with turmeric and nutmeg powder.
      4
      Grind to a fine powder and then store in an airtight container.
      5
      Use as required.
      Tips to make Biryani Masala:
      You can learn How To Make Biryani Masala by following simple tips. Some helpful tips on How To Make Biryani Masala at Home: Take out all spices separately in bowls and check for husks, stones or other chaffs. Check for any moulds or worms. If it is there, discard the spice. Ensure the spices are fresh and dry without any moisture. Roast the spices on low-medium heat. Don’t over or under-roast. It will spoil the taste. Roast the chillies till they are brown, and not black or dark brown. Keep the quantity of nutmeg powder proportional. Overuse will overpower the flavours of other spices. Always make in small quantity and store in an air-tight container. Learn the recipe from the How To Make Biryani Masala Video and make biryani masala at home for a delicious biryani.

      Success!

      We hope you had fun making it! Enjoy the meal.

      What is Biryani?

      A mixed rice dish that was originated by Muslims in the sub-continent, is made with Indian spices with pieces of meat or vegetables. It is a popular dish in India and an all-time favourite for many.

      Origin

      In northern parts of India, biryani was relished in various places like Delhi, Rampur and Lucknow, where there are many Muslim populations. In South India, it emerged in Hyderabad, Tamil Nadu, Kerala, Karnataka and Telangana, where again, has a lot of Muslim people in the majority.

      How is it Different from Pulao?

      Pulao and biryani are both varieties of rice dishes, and there are few differences between them. They are both made with spices, but pulao is generally a vegetarian dish that makes use of only a mix of diced vegetables. But biryani is made with biryani masala and biryani spices making meat and can be made as both vegetarian and non-vegetarian dishes. Pulao is made in a single container with all the contents dropped in at the same time. Therefore, it is made in minutes, and the procedure is effortless. Making a biryani with biryani masala and biryani spices becomes time-consuming and a complicated process compared to preparing a pulao. Pulao is a side dish with vegetable gravy or dals, whereas biryani is a whole meal. Biryani is made with biryani masala and biryani spices with flavours and essence of cloves, cardamom, cinnamon, bay leaves, coriander, and mint leaves; pulao is not loaded with too many spices and condiments.

      Types of Biryani

      There are various types of biryani, and these healthy recipes made with biryani spices depending on the region of origin. All the biryani makes use of the biryani masala recipe and how to make biryani masala depends on each person's preference. The biryani masala ingredients vary from one home to another, and the biryani powder need not have the same contents and taste. Therefore, the biryani masala recipe varies according to the place, region and individual taste and likes. A few of the types of biryani varieties are discussed below. They are: Tehri Recipe Tehari is the vegetable version of biryani that was initially developed for the Hindu people who were vegetarians. It was used as a substitute in World War II when meat prices were high. The main ingredients of this dish are biryani masala, rice and potatoes. Potatoes became the popular substitute for meat in biryani to make veg biryani. Tehri is the most common street food sold in Kashmir. Kacchi Biryani Raw marinated meat is layered with uncooked rice and then cooked together. This is done with goat meat by preparing a curd-based marinade at the bottom of the cooking pot and then layering it with rice, mostly basmati or chinigura rice. The cooking pot is sealed with wheat dough and the contents along with biryani masala should be prepared in its own steam without opening until it is ready to be served. The potatoes are used in this dish also, and they are added before the rice layer. Ambur Biryani As its name suggests, this is cooked in Ambur and Vaniyambadi in the district of Tirupattur. Again, these are the places in Tamil Nadu that have a lot of Muslim population. The spices that are used to make them are moderate, with curd as a gravy base. The meat to rice ratio is also higher, and this is a popular street food across South India. This is made with jeera or basmati rice along with biryani masala and is usually paired with a sour brinjal curry known as dalcha or plain curd with sliced onions and salt known as raitha to taste yummy. Chettinad Biryani This is another famous Indian biryani in Tamil Nadu. It smells good with spices and ghee and is paired with breast bone gravy that is very spicy and tangy made of goat meat. The biryani masala is universally the same everywhere that has to be incorporated into the dish. Finally, the biryani is garnished with fried onions and curry leaves. Dindigul Biryani The Dindigul biryani makes use of lemon juice and a small amount of curd along with biryani masala to be made. This will impart a tangy taste to the dish compared to all the other biryani varieties and made with the best biryani powder. Hyderabadi Biryani This is one of the famous biryanis in India. One created this in the period of the Mughal Emperor Aurangzeb. The goat meat is marinated and cooked on slow fire or known as dum with rice. This biryani in a pressure cooker is the easiest way to make it. There are numerous types of Hyderabadi biryani with homemade biryani masala, and some of the types make use of chicken to create the chicken biryani. But as per the general rule, they are always done with basmati rice, biryani masala and spices.

      Side Dishes for Biryani

      Biryani is served with two main side dishes, and they are raita, salan and dalcha. The recipes for these dishes are explained in detail below. Dalcha Add toor dal and chana dal to a pressure cooker. Pour water into it and cook for five whistles. Switch off the flame and wait until the pressure releases automatically after some time. Take a blender and drop in garlic, ginger and onions with a bit of water. Make a fine paste and leave it aside for future use. Take a pan and add some vegetable oil into it—drop-in diced onions with green chillies and curry leaves. Sauté for a few minutes, and then once the onions turn translucent, drop in diced tomatoes along with the prepared onion and ginger garlic paste. Keep frying for some time. Add red chilli powder and salt along with some garam masala powder. Then drop in tamarind paste to the above mixture. Sauté for a few minutes and then add veggies to it like brinjals and raw mango. Then add a little water and simmer for a few minutes with the container covered. Incorporate the prepared, cooked dal and also add ground coconut paste to it. Simmer for two minutes. Garnish with finely chopped coriander leaves, and then remove the pan from heat. The dalcha is ready to be served with biryani made with the best biryani masala. Mix Raita Take some curd and a few sliced thinly veggies with green chilli and finely chopped coriander leaves. Combine all the above and season with the appropriate amount of salt to taste. Serve it with the biryani. If one prefers the onion raita to be a little flowy, add water to it.

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