Mutton yakhni pulao
September 11, 2024
Everybody loves biryani, and making it can be a reward on its own. But if you’re still using store-bought biryani masala packets, then this is going to be a real treat for you, because I’m going to show you how to create fresh biryani masala that will be more flavorful than what you buy at the store. Using your homemade masala will give you more bragging rights, and elevate your biryani to a new level.
My husband and I love making biryani, and we often use biryani masala packets from the store. But we realized that store-bought masala was often dull in flavor, and in my husband’s case, left an irritating feeling in his throat. So we finally decided to make our fresh masala to use with our biryani.
It took us a few tries to perfect this recipe, and it does take a little bit of effort, but I promise you that the process is the reward, as they say. When you roast the fresh coriander and cumin seeds and grind all the ingredients together, you’ll smell a fragrant aroma spread throughout your kitchen. You just don’t get this experience with the store-bought stuff. So be sure to continue reading below to get this recipe for yourself.
To make the biryani masala, you will need a large size frying pan and a spice grinder.
4 Pieces of Cinnamon Sticks
4 Tbsp White Cumin Seeds
30 Pieces Green Cardamom
10 Pieces of Star Anise
2 Tbsp Of Black Cumin Seeds
2 Tbsp Black Peppercorns
2 Tbsp Cloves
15 Pieces Black Cardamom
8 Tbsp Coriander Powder
8 Pieces of Bay Leaves
1/2 teaspoon of Mace
1/2 teaspoon of Nutmeg
Step 1: Add the dry masala ingredients in to a pan.
Step 2: Roast the dry masala ingredients over a medium flame for 2-3 minutes.
Step 3: Turn off the flame and let the dry masala ingredients to cool for 10-12 minutes, and add it to the spice grinder.
Step 4: Turn the grinder on and grind the masala until it is a fine powder.
Step 5: When done grinding, add the ground masala in to compatible size mixing bowl.
Step 6: Add in the mace and nutmeg to the ground masala and mix it using a large spoon, until the masala is uniform in color.
Store the biryani masala in an airtight in an airtight container at room temperature for up to two months.
