Many years back a friend of mine passed me a flavorful biryani masala, which she got from another friend. After that, it tried to make something similar at home but somehow didn’t get the same flavor. Then I started using store-bought Biryani Masala, among them Aachi Biryani masala is my staple. Again when I moved to Hongkong, I got some spices from the shop and I wanted to try out Homemade Biryani masala. I googled for recipes, but everything was different and I couldn’t arrive at a particular recipe. Later found out the fact that each state has their own style of making Biryani masala. Also, I spoke to a few people who are dealing with spice powders and got some knowledge of spices. Finally arrived at a recipe using the knowledge I got and tried it at home. Go ahead and make this Tamilnadu style masala recipe. You can use this biryani masala in kurma | salna too. A teaspoon of Home made biryani masala will be perfect for 1.5 cups of rice. Here I have not added Marathi moggu, mace, ajwain seeds, Black cardamom, kasoori methi or dried plum. These spices are not used in the Tamilnadu style recipe. Check out my Garam masala powder, Paneer biryani recipe.
Biryani masala recipe
In a pan add all the spices and salt.Heat the pan for a minute and just roast the spices.After 1 minute switch off the pan and leave the spices in the pan itself.Do not roast as it will spoil the flavour of the Biryani Masala.If you have access to direct sunlight, sun dry the spices for 6 hours. Do not add salt.
Grind all these spices into a fine powder.Store this in an airtight container.
Use 1 tsp of Biryani masala for 1.5 cups of basmati rice.
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