Biryani Masala from Paachakam: Heritage Cuisine of Kerala
बिरयानी मसाला
By Ronald N. Tan
Modified and Adapted from Sabita Radhakrishna
Modified and Adapted from Sabita Radhakrishna
Ingredients
20 g cloves (लौंग)
20 g mace (जावित्री)
20 g cinnamon sticks (दालचीनी के टुकड़े)
12 g fennel seeds (सौंफ)
20 g green cardamoms (छोटी इलायची)
20 g black peppercorns (काली मिर्च)
8.53 g nutmeg (जायफल)
20 g mace (जावित्री)
20 g cinnamon sticks (दालचीनी के टुकड़े)
12 g fennel seeds (सौंफ)
20 g green cardamoms (छोटी इलायची)
20 g black peppercorns (काली मिर्च)
8.53 g nutmeg (जायफल)
Biryani Masala from Paachakam: Heritage Cuisine of Kerala
Method
In a small skillet over medium heat, roast each ingredient separately until fragrant.
Combine the spices in a mortar, or clean coffee grinder, and grind together.
Suggested Usage: 1 tsp biryani masala / 500 g of meat, adjust to taste.
Rampuri Biryani Masala from Ammi’s Kitchen: Heirloom Recipes from Rampur
रामपुरी बिरयानी मसाला
By Ronald N. Tan
Adapted and Modified from Pernia Qureshi
Adapted and Modified from Pernia Qureshi
Ingredients
8.25 g (4) Kashmiri dried red chilies (कश्मीरी सूखी लाल मिर्चें)
2.50 g (8) Indian bay leaves (तेज पत्ते)
8.35 g (2 tbsp) coriander seeds (साबुत धनिया)
9.00 g (1 tbsp) cumin seeds (जीरा)
7.25 g (1 tbsp) black cumin seeds (शाही जीरा / काला जीरा) [Elwendia persica]
7.30 g (3) mace blades (जावित्री)
6.70 g (3″) pieces of cinnamon sticks (दालचीनी का टुकड़ा)
7.25 g (1) nutmeg (जायफल)
2.30 g (1 tsp) cloves (लौंग)
3.85 g (3) black cardamoms (बड़ी इलायची)
4.32 g (3) star anise (चक्रफूल)
1.90 g (12) green cardamoms (हरी इलायची)
10.0 g (1 tbsp) black peppercorns (काली मिर्च)
3.00 g (1 tsp) fennel seeds (सौंफ)
1.50 g (½ tsp) whole turmeric, ground (हल्दी, पिसी हुई)
2.50 g (8) Indian bay leaves (तेज पत्ते)
8.35 g (2 tbsp) coriander seeds (साबुत धनिया)
9.00 g (1 tbsp) cumin seeds (जीरा)
7.25 g (1 tbsp) black cumin seeds (शाही जीरा / काला जीरा) [Elwendia persica]
7.30 g (3) mace blades (जावित्री)
6.70 g (3″) pieces of cinnamon sticks (दालचीनी का टुकड़ा)
7.25 g (1) nutmeg (जायफल)
2.30 g (1 tsp) cloves (लौंग)
3.85 g (3) black cardamoms (बड़ी इलायची)
4.32 g (3) star anise (चक्रफूल)
1.90 g (12) green cardamoms (हरी इलायची)
10.0 g (1 tbsp) black peppercorns (काली मिर्च)
3.00 g (1 tsp) fennel seeds (सौंफ)
1.50 g (½ tsp) whole turmeric, ground (हल्दी, पिसी हुई)
Rampuri Biryani Masala from Ammi’s Kitchen: Heirloom Recipes from Rampur
Method
Dry roast all spices and grind in a spice grinder until finely powdered. Sieve to remove any larger pieces and re-grind as needed for a fine powder. Store in an airtight container away from light to maintain flavor and potency.
Rampuri Biryani Masala from Ammi’s Kitchen: Heirloom Recipes from Rampur
Rampuri Biryani Masala from Ammi’s Kitchen: Heirloom Recipes from Rampur
Biryani Masala from Yatra: A Culinary Journey Across India
बिरयानी मसाला
By Ronald N. Tan
Modified and Adapted from Rohit Ghai
Modified and Adapted from Rohit Ghai
Ingredients
1.50 g (4) Indian bay leaves (तेज पत्ते)
4.75 g (3) star anise (चक्रफूल)
2.25 g (15) green cardamom pods (छोटी इलायची)
2.78 g (3) black cardamom pods (बड़ी इलायची)
14.00 g (2 tbsp) black cumin seeds (काला जीरा) [Elwendia persica]
12.60 g (1½ tbsp) fennel seeds (सौंफ)
3.00 g (1 tsp) black peppercorns(काली मिर्च)
2.59 g (1) mace blade (जावित्री के फूल)
2.00 g (½) nutmeg (जायफल)
1.80 g (1 tbsp) black stone flower (पत्थर के फूल / दगड़ फूल)
4.75 g (3) star anise (चक्रफूल)
2.25 g (15) green cardamom pods (छोटी इलायची)
2.78 g (3) black cardamom pods (बड़ी इलायची)
14.00 g (2 tbsp) black cumin seeds (काला जीरा) [Elwendia persica]
12.60 g (1½ tbsp) fennel seeds (सौंफ)
3.00 g (1 tsp) black peppercorns(काली मिर्च)
2.59 g (1) mace blade (जावित्री के फूल)
2.00 g (½) nutmeg (जायफल)
1.80 g (1 tbsp) black stone flower (पत्थर के फूल / दगड़ फूल)
Biryani Masala from Yatra: A Culinary Journey Across India
Method
In a hot, dry frying pan, dry-roast all the spices over a medium heat until they begin to smell aromatic, about 5–6 minutes. Remove from the heat and spread over a plate to cool.
Transfer the cooled spices to a spice grinder and grind to a fine powder.
Store in an airtight container for up to 4–6 weeks.
Biryani Masala from Yatra—A Culinary Journey Across India
