Sindhi Biryani Masala || Biryani Masala || How to Make Sindhi Biryani Masala Recipe with step-by-step photos
Sindhi Biryani Masala is a blend of
some other spices this recipe basically comes from internal Sindhi,
Pakistan. very popular and tasty you can make any kind of other biryani too
from it, you can say it to all-rounder spice initially this masala was
available only at the local level, but Gradually it has been going to spread worldwide
level.
Now some branded companies also make export
quality spices. But abroad people couldn’t find easily at
any Asian grocery store due to a lack of export
Or many other reasons can happen, which is why I
thought why do I not share homemade Sindhi biryani recipes, especially for
those who are living abroad they are even Pakistani too and Eid is even
upcoming. So at this event, every Pakistani/Indian Muslim
wants to make biryani this is the reason for sharing my homemade Sindhi masala
biryani recipe try it once I hope you will enjoy this recipe
In the recipe will be added some ground spices
as well as some of the whole spices you can store it in an airtight jar/bottle
for up to 2 months and keep it in a cool place so let's start
This spice is enough For 2-3 kg of biryani so let's begin
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Dry roast all whole spices from the # 2 ingredients list then put all roasted spices in the grinding jar
Grind them until making a fine powder
Take a medium bowl to add all powdered spices with ground spices, mix them well, now add all whole spices from the #3 ingredients list except plumps
Now mix them very well then add plums and a few drops of kewra essence mix it, Finely add yellow/orange food color
Mix them together, now ready to use in the recipe
Mix them together, now ready to use in the recipe
You can store it in an airtight bottle/jar for 2 months or even more than it..
Sindhi biryani masala is a blend of some other spices, which contains an aromatic blend of spices
Powder Spices
- 4 tbsp,degi red chili/Kashmiri chili/paprika powder
- 3 tbsp, red chili powder
- ½ tbsp, salt
- 1 tbsp, turmeric powder
- 1 ½ tbsp, cumin powder
- 1 tsp, spoonful of citric acid
- 2-3 drops of kewra essence
- ¼ tsp, yellow/orange food color
Whole Spices will be Ground:
- 15 pods, green cardamom
- 2 flowers, star anise
- 4 tbsp, coriander
- 1 tsp, black cumin
- 1 tsp, black peppercorn
- ½ tsp, cloves
- 4 pieces, cinnamon stick
- 2 big, black cardamom
- 5 pieces, mace
- ½ piece, nutmeg
Some whole spices will be added:
- 1 tbsp, white cumin seeds
- 1 tsp, cloves
- 1 ½ tsp, black peppercorn
- 1 ½ inch cinnamon sticks
- 1/3 tsp, green cardamom
- 4, bay leaves
- 3 tbsp, dry plumps
How to make the Sindhi Biryani Masala?
- Dry roast all whole spices from the # 2 ingredients list then put all roasted spices in the grinding jar
- Grind them until making a fine powder
- Take a medium bowl to add all ground spices,degi red chili, coriander, turmeric, cumin powder, red chili powder, citric acid, and salt
- Mix them well
- Now add all whole spices cumin seeds, cloves, black peppercorn, cinnamon stick, cardamom, bay leaves
- Now mix them very well then add plums and a few drops of kewra essence mix it
- Finely add yellow/orange food color
- Mix them together
- Now ready to use in the recipe
- You can store it in an airtight bottle/jar for 2 months or even more than it..
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