Biryani masala is a mixture of whole spices which is ground into a powder. It is used in making biryani – vegetable biryani or non veg biryani. You can use it for pulao or in any kebab dish. In my biryani masala, I have used quite different spices of my taste. It gives you a good flavour. You can add your own spices too.
There are two unusual spices. Their names are Dagad phool and Cassia buds.
Dagad phool will be in black and brown colour. Its texture will be like scraps of wood or like burnt paper. It is used even in the Marathi cuisine (recipes like malvani masala and goda masala).
Cassia buds are the unopened flowers of the Cassia (cinnamon) tree that are picked just before blooming and dried in the sun. Cassia buds look like small cloves. Its flavour is also different.
- Dagad phool (black stone flower) – 1/2 cup
- Starnice (badal phool) – 8
- Cassia buds (nag kesar) – 1 tsp
- Cloves – 1 tsp
- Bay leaves – 4
- Green cardamom – 18
- Cinnamon – 3 (2 inch pieces)
- Black cumin seeds – 1 tbsp
- Grind all the ingredients to a fine powder. This can be done in dry coffee grinder or any spice grinder. No roasting is needed. If small bits remain, its okay.
- Put this in an air tight jar and keep it in the cupboard. You can keep this for months and use.
- I have used this in biryani – just 2 to 3 tsp according to the quantity of biryani being cooked. It has to be used like garam masala. Just sprinkle.
- It gives a very good flavour and taste to biryani, pulao, fish cutlet or any kebabs.