Biriyani Masala - North Indian style

“The only thing I like better than talking about food is eating.” – John Walters

I always make the Biriyani Masala at home, but we always tend to make South Indian style Biriyanis. Mostly Malabar Biriyani but over the years, Hyderabadi too. But never the North Indian variety. So before I went in for the North Indian Biriyani, I wanted to make the Biryani Masala powder and be ready when the motivation hits. 

Now anything North Indian, I refer to my cookbook collection. If not, it is always Tarla Dalal. I am old school when it comes to cooking. And her recipes have that home cooked feel, which I love. So this masala powder is from her site. The original recipe called for 1/2 Tbsp. Nutmeg but the one I have is real strong. So I modified the quantity as below. 

Ingredients :

Whole Dry Red chillies - 5

Bay Leaves - 5

Coriander Seeds - 3 Tbsp.

Cumin Seeds - 1 Tbsp. 

ShahJeera - 1 Tbsp.

Mace - 1 Tbsp. 

Cinnamon -2 Sticks

Cloves - 1 tsp.

Black Cardamom  - 3 

Star Anise - 2

Black Peppercorns - 1 Tbsp. 

Cardamoms - 10 

Fennel Seeds - 1 tsp.

Turmeric Powder - 1/2 tsp.

Nutmeg Powder - 1/2 tsp. 

 Method : 

1. Heat a pan and Roast all the spices except the Nutmeg and the Turmeric Powder.  Keep the heat at a medium and take care that the spices do not burn. 

2. Roast for 2 minutes and then turn off the heat.

3. Transfer to a plate and mix the nutmeg and Turmeric Powder. Allow it to cool. 

4. Transfer to a spice grinder and grind to a smooth powder. 

5. Store in an air tight container and use as required.