Biryani masala, commonly called as garam masala is a blend of all the aromatic and flavorful spices. Here, in India, we use garam masala for almost everything as it gives the dish a very exotic taste.
For a while after my marriage I was using only store bought garam masalas. Then it is only a year back that I started using homemade garam masala. I have modified and perfected this recipe in my own style to our taste. You can modify it to your taste by adding or reducing the amount of any spice as per your liking, but this recipe that I have shared has the correct amount of spices. So, do try my recipe once before altering it to your taste. The main difference between store bought and homemade masala is that when it is homemade, because we dry roast each spice separately, the aroma and the taste of each spice is enhanced and also I always make small batches and use it fresh as masalas when fresh tend to be more flavorful. This recipe yields about one box around 100 to 150 gms of the spice powder approximately.
One other advantage of making it at home is that while we roast each spice separately, the aroma of it fills the entire house. Biryani masala is indeed needed in every house as it can be used not only in a non-veg biryani but also in any dish for that matter. Me and especially my husband, love the flavor and taste it gives to the dish. So, I almost add this spice powder to every dish as possible.
Apart from the taste it gives, this spice mix has a lot of health benefits too. Spices like cinnamon, cardamom, cloves, coriander and peppercorns lower bad cholesterol levels. Coriander and cinnamon lowers sugar levels too and has anti-cancer properties as well. Cumin on the other hand aids in digestion and has all the anti-inflammatory properties. Cloves are good for teeth and most of the spices slow down ageing. This is a very important point to be noted. All the other spices have health benefits too but I have already dragged this post too much, so let me not bore you with so much theory. The final point to be taken here is “A whole plate of biryani can be enjoyed being guilt-free”. So, moving on to the recipe, try this aromatic biryani masala and do let me know in the comments. Happy cooking and eating!
If you have tried any of my recipes, then tag @the_busy_apron and share it on Instagram with the hashtag #thebusyapron. Also tag @TheBusyApron and share it on Twitter with the hashtag #thebusyapron.
- 6 2-inch sticks cinnamon
- 1 tbsp cloves
- 5 whole bay leaves
- 1.5 tsp whole peppercorns
- 2 tsp fennel seeds
- 1 tbsp cumin seeds
- 1 tbsp caraway seeds or shahi jeera
- 4 tbsp coriander seeds
- 1 tbsp black stone flower or kalpasi
- 2-3 whole red chillies
- 11 pods of green cardamom
- 2 whole black cardamom
- half a nutmeg
- 2 whole mace flower or javitri
- 1 tsp kapok seeds or marathi moggu
- 3 whole star anise
- Measure each spice separately and assemble all the required ingredients.
- Place a dry pan on low flame and once it is hot, dry roast each spice separately until it releases the aroma and transfer it to a plate.
- Completely cool down all the roasted spices.
- Add all the spices to a mixer grinder.
- Grind it to a smooth powder and store in an airtight container.
- Roast all the spices on a low flame.
- Do not burn the spices as it might give out a bitter taste if ground.
- Roast each spice separately.
- Cool down the spices completely before grinding it.
- Store in an airtight container so that the taste and smell does not change over time.
- If you want double the quantity of the spice powder then double the amount of ingredients too.
- Ensure that the container is also moisture free for longer shelf-life.
can you tell the method to do brownie and chocolate cake
Yeah sure. Will post the recipe soon.