Hyderabadi Biriyani Masala is the soul of Dum Biriyani. It’s a super easy recipe which almost has all the aromatic spices of India. It is an important ingredient for preparing Dum Biriyani like I said earlier. This masala has very important spices, which, when added only in the right quantity, gives a perfect taste. Check out my Hyderabadi Dum Biriyani recipe to know how to add this.
This Biriyani masala could also be used as a taste maker for many other recipes too. A tbsp of this masala on Aloo fry would instantly give you Punjabi dhabha style potato fry. You can add a tbsp of this masala even while preparing Dum aloo, kuruma, chole or any gravy.
Prep Time 10 mins
Cook Time 5 mins
Coriander seeds 3 tbsp
Shahi jeera 3 tbsp
Mace 1 tbsp
Green cardamom 15 nos.
Cloves 1 tbsp
Bay leaves 4-6 nos.
Red chilies 5 nos.
Black cardamom 3 no.
Cinnamon sticks of 2 inch size 5 nos.
Nutmeg 1 no. (Small sized)
Black pepper 1/2 tbsp
Dry roast all the above ingredients in low flame. Wait till it gets to room temperature. Grind it to powder.
#1 While making biriyani, Add this powder while marinating chicken/ mutton/ veggies
#2 Ground this fresh or store it in an air tight container. The powder may lose it’s flavor soon.
# Adjust the quantity of red chilies according to your taste. But do not add more and make it very spicy. The aim of making Dum biriyani is not to make it spicy but to get a balanced flavor and taste from spices.