Chicken Biryani Masala

Name: Chicken Biryani Masala
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Makes about 1/2 cup
Cuisine: Indian
Ingredients: 2 tablespoons cumin seeds; 2 tablespoons coriander seeds; 2 teaspoons fennel seeds; 1 tablespoon black peppercorns; 1 tablespoon cloves; 2-3 large bay leaves; 4-5 green cardamom pods; 2-3 black cardamom pods; 2 teaspoons caraway seeds (shahi jeera), optional; 2-inch cinnamon stick; 2-3 star anise; 1 small piece of mace, or 1/4 teaspoon ground mace; 1 teaspoon nutmeg powder, optional; 2 teaspoons turmeric powder; 2 teaspoons red chili powder, adjust to taste; 1 teaspoon dried ginger powder, optional; 1 teaspoon ground cinnamon, optional for added aroma

A homemade spice blend that captures the authentic flavors of biryani. This freshly made masala adds incredible depth and complexity to your biryani and other aromatic rice and meat dishes.

Total Time15 min

Prep10 min

Cook5 min

ServingsMakes about 1/2 cup

ByFamily Recipe

Ingredients

2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 teaspoons fennel seeds
1 tablespoon black peppercorns
1 tablespoon cloves
2-3 large bay leaves
4-5 green cardamom pods
2-3 black cardamom pods
2 teaspoons caraway seeds (shahi jeera), optional
2-inch cinnamon stick
2-3 star anise
1 small piece of mace, or 1/4 teaspoon ground mace
1 teaspoon nutmeg powder, optional
2 teaspoons turmeric powder
2 teaspoons red chili powder, adjust to taste
1 teaspoon dried ginger powder, optional
1 teaspoon ground cinnamon, optional for added aroma

Instructions

1
Heat a pan on low-medium heat.
2
Add all the whole spices except nutmeg and mace, and roast for 2-3 minutes until aromatic, stirring frequently to prevent burning.
3
Remove from heat and let the spices cool completely.
4
Transfer the roasted whole spices, mace, and nutmeg to a spice grinder or blender.
5
Grind to a fine powder.
6
Add turmeric powder, chili powder, and dried ginger powder to the ground mixture.
7
Mix well to combine.
8
Store the biryani masala in an airtight container in a cool, dry place for up to 2 months, or refrigerate for longer shelf life.

Cook's Notes

Use 1-2 teaspoons of this masala per biryani recipe serving 4-6 people. This blend also works well for curries, pulao, and grilled chicken or mutton dishes. Roast spices on low-medium heat to prevent burning and ensure proper aroma development.