Biryani is our all-time favourite dish. We enjoy eating almost every time we eat it. And honestly, if there is one dish we can never get tired of, it is our glorious biryani. Made with succulent meat, delicate flavours and palatable spices, it always stands out.
If you enjoy eating it, you must also try cooking it. It might look like a laborious process, but it isn’t. Cooking biryani is super fun and with this biryani masala recipe it will be easier too.
- Dried Red Chillies
- Bay Leaves
- 1 cup Coriander Seeds
- ¼ cup Pepper Seeds
- Star Anise
- Ani Seeds
- Jeera Seeds
- Black Stone Flower
- Marathi Moggu
1.Take a pan and dry roast dried red chillies and bay leaves separately. Keep them aside and then in the same pan dry roast coriander seeds, pepper seeds, mace and ajwain. Fry them until they change colour and keep them aside.
2.Now, dry roast cinnamon, star anise, cloves, ani seeds, jeera seeds, black stone flowers, elaich and Marathi moggu. Roast them for 2 minutes or till they change colour.
3.Allow all the spices to cool down.
4.Once they are cooled down, grind it a fine powder.
5.You can use this masala just the way it is or mix it with water or curd and add it to your biryani!