- Serves: 31 People
- Prep Time: 10 Minutes
- Cooking: 5 Minutes
- Calories: 71
- Difficulty: easy
Biryani is a very gfamous dish of Pakistan and very commonly made in almost every household at different occasions.
Biryani masala is a more elaborate version of garam masala, incorporating a much wider variety of spices, herbs, and aromatics. There’s much to love about the homemade stuff now a days and homemade biryani masala is easy quick, fresh, flavourful and it smells wonderful. You have total control over the quality and quantity of the spices, and you determine the level and intensity of hotness. Also it is cheap and cost effective. You can make as much as you want and store the rest for later.
If you want a restaurant taste of your biryani then throw out the store bought biryani masala and try this homemade one.
- Take a frying pan and add dhanya, laung, sabaz ilaichi, kal zeera, safaid zeera, dar chini, bari ilaichi and taiz pat in it.
- Dry roast all these spices on very low flame stirring continuously. We need a nice aroma and essence of these spices.
- When roasted take out and let it cool down.
- Grind all these spices coarsely.
- Take a wide bowl and add ground spices along with lal mirch powder, haldi powder, lemon powder, namak, ginger garlic powder, zarda color.
- Mix everything till well combined.
- Store in any air tight jar.
- Shelf life of this masala is about 6 months.
- ______________Note: Use 35-40 grams of this masala for 1 kg of rice.
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