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Biryani Masala

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Biryani Masala Recipe, Biryani masala powder recipe, How To Make Biryani Masala Recipe

Biryani masala is a blend of whole spices lightly roasted and powdered. This is specifically used in biryani's as this masala powder adds not only flavour but immense aroma to the dish.

Garam masala powder is an important ingredient in biryani and non-veg curries. It enhances the flavours of a dish and can be stored for a long time. The perfect blend of masala powdered made with slightly roasted whole masalas.  Hyderabad is a city of authentic Royal Nawabi Cuisine. Mutton Biryani is a most popular dish of this cuisine.  It originated from the historic era of Nizam of Hyderabad. Today it is a well-known in the e... Read More..

About Recipe

Spice Receipe pulao Masala Powder, Masala Powder sooru, Vegetable Biryani Mix

How to make Biryani masala

(174 ratings)
135 reviews so far
Prep time
5 mins
Cook time
5 mins
Total time
10 mins
Biryani masala
Author : Vahchef
Main Ingredient : Masala Powder
Servings : 4 persons
Published date : September 02, 2017


Ingredients used in Biryani masala
• Turmeric powder - 1/4 tea spoon.
• Dried plums - 10 piece.
• Cinnamon sticks - 4 numbers.
• Cloves - 10 piece.
• Black cumin - 1/2 tea spoon.
• Pepper corns - 10 numbers.
• Coriander powder - 2 tablespoons.
• Cumin powder - 1 tablespoon.
• Black cardamom - 4 numbers.
• Green cardamom - 10 numbers.
• Red chili powder - 1 tea spoon.
• Onion (fried) - 2 tablespoons.
• Pomegranate seeds - 1 tea spoon.
• Bay leaf - 4 numbers.
• Kasuri methi leaves/fenugreek leaves - 1 tea spoon.
• Mace - 3-4 piece.
Method:
  • Take all ingredients cinnamon stick, cloves, mace, kasuri methi leaves, bay leaf, fried onion, black cardamom, green cardamom, peppercorn, in a blender.
  • Later grind and transfer this to a plate.
  • Then to it even add turmeric powder, black cumin seeds, coriander powder, cumin powder, plums andchillipowder, mix it for few seconds
  • This powder is used for any type of Biryani.

Note:

Store this powder in an airtight container away from moisture. Don't use a wet spoon while using the powder.






Cooking with images Masala Powder Tandula, Masala Powder pulao, Pulav Masala Powder akki





Articles


Garam masala powder is an important ingredient in biryani and non-veg curries. It enhances the flavours of a dish and can be stored for a long time. The perfect blend of masala powdered made with slightly roasted whole masalas.  Hyderabad is a city of authentic Royal Nawabi Cuisine. Mutton Biryani is a most popular dish of this cuisine.  It originated from the historic era of Nizam of Hyderabad. Today it is a well-known in the entire South Asia, particularly in India and Pakistan. It is often served with Bagara Baigan, Mirchi ka salan and Raita.

Biryani is one of the most popular dishes over the globe. It is one of the signature dishes of Hyderabadi. This is an authentic meal invariably includes mutton, chicken or lamb or vegetables, but mutton is one of the most popular dishes. The Nizams served some 26 varieties of biryanis for their guest.

The biryani is cooked in two ways: Pakhi biryani and the kachche biryani. The kachche gosht ki biryani is a traditional style of making the biryani by cooking the raw meat with spices for a couple of minutes and then covered with rice and put on dum.

Hyderabad is a city of traditional Royal Nawabi Delicacies. Mutton Biryani is the most in-demand food of the cuisine.  It came from the ancient period of Nizam of Hyderabad. These days it’s popular in the entire South Asia specifically in India and Pakistan. It's often offered with Bagara Baigan, Mirchi ka salan and Raitha.

Biryani is among the preferred food across the world. It is probably the trademark food of Hyderabadi. It is a traditional food usually contains mutton, chicken or lamb or veggies but mutton is probably the most widely used dishes. The Nizams served some 26 types of biryanis for their guest. The biryani is cooked in 2 ways: Pakhi biryani plus the kachche biryani. The kachche gosht ki biryani is a standard type of making the biryani by cooking the raw meat with spices for short while after which covered with rice and put on dum.

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Comments & Reviews

 

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Recent comments

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Missy K Posted on Mon May 19 2008

very helpful and i am certainly looking forward to trying out some of your recepies. The chef is very enthusiastic and very clear cut on how to do follow recepies which is very good for 1st time cooks, carry on the good work.

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Moor Hen Posted on Mon Jul 21 2008

Hey Chef Greattttttt Work Really Thank u v v much U r not only a great Chef but also a nice man Thnx ¨Keep it up

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arunima Posted on Tue Sep 09 2008

chef.....you are awesome....

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Glorya Sam Posted on Wed Dec 24 2008

this is sooo cool thank you very much;) I really enjoyed it

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Vani N Posted on Thu Dec 25 2008

Ur simply the gr8................

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Marie Hernandez Posted on Tue Jan 13 2009

FAST FORWARD the first 5 MINUTES!

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jesuschristallin666 Posted on Thu Mar 05 2009

he didnt even make the dish!

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Shallen Lynn Posted on Thu Mar 05 2009

can u pls type out teh ingredients ... i cant understand a few ingredients thank u so much

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mshefa1 Posted on Thu Jul 09 2009

you are excellent!! i have made biryani before in a very complicated method but ur method is very straight and easy to do

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mshefa1 Posted on Thu Jul 09 2009

excellent masala

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esufeu Posted on Sat Jul 18 2009

fucking amazing chef...brilliant job....!!!!

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Amira abou rafeh Posted on Sun Aug 30 2009

hello ! thankyou very much for urs recipes ! but could u please say the names of the spice in ingles!!!i am from Brasil !

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