Biryani Masala Recipe | Homemade Biryani Masala Powder

Preparing Spices

1. First take each spice in a plate or bowl and check for stone, husks, or any hidden mold or insects.
2. Discard the stones or husks. If the spices have mold or there are insects or worms in them, then discard the spices and do not use them.
3. Add the whole spices in a plate or tray. Spread them evenly. Keep in the sun for 2 to 3 days.
4. While sun drying, cover with a fine sieved lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices. During day time, I would keep the spices out. During night, I would keep the plate inside with a loose lid covering it.
5. After getting sun dried, there will be no trace of any moisture on the spices and they also become slightly crisp.
6. Before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. Keep aside.

Making biryani masala

1. Now add all the whole spices in the dry grinder jar or coffee grinder or spice grinder. Break the cinnamon sticks and then add.
2. Add according to the capacity of the jar. This is a small batch, so you can grind all the spices at once in your mixer-grinder.
3. Then add the coarsely crushed nutmeg powder.
4. Grind to a fine and smooth powder. Tiny grits of the spices are fine in the masala.
5. If you want, you can sieve the powder and grind the tiny bits left on the seive. Let the powder cool down. You can spread it in a plate or allow it to cool in the grinder jar itself. Let the biryani masala cool completely.

Storage and Serving Suggestions

1. Spoon the homemade biryani masala powder in a clean glass jar.
2. Seal tightly with lid and keep in a cool dry place.
3. You can also keep the biryani masala powder in the fridge or freezer.
4. This recipe yields about 75 grams of biryani masala powder.
5. When making biryani for 4 to 5 servings, add 2 teaspoons of the Biryani Masala.
6. For pulao made for 3 to 4 servings, add 1 teaspoon of this Biryani Masala Powder.