Biryani Masala

An aromatic masala blend for preparing flavourful and richly spiced biryani.

Red Chilli, Star Anise (Badian), Cumin, Salt, Nutmeg, Cinnamon/Cassia, Clove, Stone Flower (Dagad Phool), Black Pepper, Dry Ginger (Sonth), Bay Leaf, Fennel, Green Cardamom, Nigella Seeds (Kalonji), Mace.

Step 1: Heat 300 g ghee or 400 g oil in a pan. Step 2: Add 100 g finely chopped onions and fry until golden brown. Remove the fried onions and keep them aside. Step 3: In the same oil, add 50 g garlic paste and 50 g ginger paste. Sauté well. Step 4: Add 1 kg meat and 200 g curd (yogurt), then cook thoroughly. Step 5: Dissolve Master Biryani Masala in a little water and add it to the meat. Cook on low heat (dum) for 10–15 minutes. Step 6: Add 30 g dried plums (aloo bukhara), 20 g charoli, 20 g white spices such as nutmeg and mace, and 20 g grated coconut. Step 7: Grind the previously fried onions and add them back to the mixture. Add water as required and cook on low heat until the meat becomes tender. Step 8: Once the meat is fully cooked and the masala is well blended, serve hot.

Fry the onions until properly golden brown, as they are added back later to give the biryani masala richer body and flavour. Dissolve Master Biryani Masala in a little water before adding it so the spice blend mixes evenly with the meat. Keep the heat low during the 10–15 minute dum stage so the masala cooks gently and develops its aroma. Add the dried plums, charoli, white spices and grated coconut as mentioned in the preparation method for the intended flavour profile. Add water gradually as required and cook until the meat is completely tender. If preferred, the meat can also be cooked in a pressure cooker as mentioned on the preparation label.