Biryani Pulao Masala – South Asian Rice Seasoning for Dishes

Birayani Pulao MasalaThis recipe for Biryani Pulao Masala is one of my first recipes for a spice blend on this site.

I usually never, ever get my act together to post a recipe for a spice blend or masala.  However, I do make a lot of my own spice blends. More on this later. I am a firm believer that this is well worth the effort.

In keeping with my philosophy, I recently put this masala together for a biryani making class. And since I made this in advance, I am able to share this with you.

About Biryani Pulao Masala

The word masala means spice in Hindi. It refers to a combination of spices, it can be wet or dry. This particular masala is best used for rice dishes. The most common rice dishes, that can use this are, my mushroom pulao, chicken biryani or shrimp biryani. It is a more complex version of garam masala. Built with aromatic spices and very nuanced in flavor.

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Why Make your own Spices the Long Version

It is not because I am a purist! The truth of the matter is that spices are important and essential to flavorful cooking. Fresh spices are better than stale ones. Spices lose their flavor with time and ground spices lose their flavor faster. Make that much faster than whole spices. So, really between the trade off, between 15 minutes of organized time to grind a spice mix and 118% percent higher flavor.  So yes, 15 minutes for a mega wow factor is worth it.

If you are still not sure, please, just once repeat after me, “I can grind my own spices. They taste much better than pre-ground ones. And, so much cheaper.

How about, we try and test this theory with Biryani-Pulao Masala.

The essential purpose of this spice blend is to add a combination of gentle warming flavors that offer a balanced seasoning base for a complex one-pot rice dish.

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Birayani Pulao Masala – South Asian Rice Seasoning for Dishes

Prep Time: 15 minutes

A fragrant Biryani Pulao masala, a classic seasoning for rice based dishes.

Ingredients

  • 11/2 teaspoons cumin seeds
  • 11/2 teaspoons coriander seeds
  • 1/2 teaspoon caraway or small cumin seeds
  • 2 dried red chilies
  • 1/2 teaspoon green cardamom seeds
  • 1 large stick cinnamon
  • 2 star anise
  • 2 bay leaves
  • 3/4 teaspoons cloves
  • 1/4 teaspoon black peppercorns
  • 1/8 teaspoon nutmeg

Instructions

  1. Place all the ingredients in a small heavy bottomed pan and dry roast the spices or about 45 seconds to a minute, the spices should smell fragrant and be warmed though, but not start turning brown.
  2. Turn off the heat and place the spices in a spice or coffee grinder and grind until well blended.
  3. Store in an air-tight container in a cool place and use as needed.
https://spicechronicles.com/biryani-pulao-masala-south-asian-rice-seasoning-dishes/

 

 

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