Biryani Masala

This heady, spice mix is supremely aromatic and can elevate the most simplest of meals. The hardest part is getting all the spices together. Biryani is the beautiful rice dish that’s complex, very delicious and a traditional dish made all across the Indian subcontinent from Pakistan, India to Sri lanka and Bangladesh. The flavors in each region varies but it’s all good and yummy. There are several ways of making biryani, but for this blogpost we’re focusing on the spice mix that is used in Chicken Biryani or Lamb Biryani or Vegetable Biryani dish that uses the layering method. Having said that it can be used like Garam Masala typical of North Indian dishes.

I know the argument many purist make that there is nothing called “Vegetable Biryani”. But I have always felt food and cuisine should be accommodating and not politicized!

What Is Biryani Masala

Biryani masala is a complex medley of highly aromatic spices that is used in making Biryani with Chicken Lamb or Vegetables. The biryani results flavorful, spiced and delicious rice dish. This recipe is not limited to be used only in biryani, it can work in any rice dish. Add a pinch to any vegetarian and non vegetarian curry, vegetable dishes and the flavors are instantly elevated.

I recommend you use the biryani masala recipe below for biryani rice dishes, but also where ever it calls for Garam Masala. This recipe has been tested and works great with Chicken Biryani coming soon, lentil curry and specially winter vegetable curries.

Tips For Making Biryani Masala

• Gather all the spices.
•  Combine the ingredients in a spice grinder and process until you get a fairly fine ground mixture.
• Be mindful of the amount of each spice, this is well balanced ratio. It’s okay to add a couple of extra cardamom or other spice you like more, but try to stay within a small range. On the same note you don’t need to have all the spices to make a flavorful masala blend. Omitting one or 2 is fine and will still result in a flavorful dish.
• I use a dedicated coffee/spice blender to grind all my whole spices. Once you use it for grinding spices you can’t use it for coffee(in my experience), the aroma is just too strong and won’t wash away no matter how many times you run it through a dishwasher.
• Store any leftover in an airtight jar away from light and preferably in a cool place or refrigerator.
• I’ve also mentioned the Hindi names along side if you’re interested.