Aromatic masala that's perfect for any biryani preparation. Set aside your packet of biryani masala and try this beautifully-fragrant biryani masala inspired by the flavours of north India. Just add two tablespoons of masala per 1.5kg of vegetables or protein. No need to add additional ginger, garlic, chilli or salt because this masala contains it all.
Keyword: biryani, masala
High-powered wet/dry grinder or coffee grinder
Frying pan or saucepan
Container with a tight-fitting lid for storing the masala
20cmcassia bark or cinnamon sticks
3dried bay leaves
5dried red chillies
2tbspdried rose petals
Heat a dry frying pan or saucepan over a low heat.
Add all the whole spices and toss to combine. Cook over a low heat for about a minute-90 seconds.
Add the powdered spices, salt and sugar. Toss again and cook, stirring all the time to ensure the masala doesn't burn. This shouldn't take longer than 2 minutes. Allow to cool.
Pile the spices into a spice grinder or the bowl of a mixer/grinder (recommendations for these are included in the blog post above). Blend until the mixture becomes a fine powder. You might need to stop and stir everything once or twice to ensure all the spices are getting some blade time.
Pile the mixture into an airtight container or jar. This biryani masala will keep well for a year but is best used within 6 months.
Makes approximately 75g biryani masala. This is enough to make biryani for six people three times, depending on how much masala you like in your biryani.