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 the internal Sindhi,
Pakistan. It is very popular and tasty. You can make any kind of other biryani too
from it. You can say it is an all-rounder spice. Initially, this masala was
available only at the local level, but gradually, it has been spreading worldwide.
Now, some branded companies also make export-quality spices. But abroad, people couldn’t find it easily at
any Asian grocery store due to a lack of availability.
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, 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, and 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
If you have tried this Sindhi Biryani Masala, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Dry roast all whole spices from the # 2 ingredients list, then put all roasted spices in the grinding jar
Grind them until you make 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 plums
Now mix them very well, then add plums and a few drops of kewra essence., 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 that.
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, a 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 of 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 plums
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 you make 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, and bay leaves.
- Now mix them very well, then add plums and a few drops of kewra essence, and mix them.
- 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.
*Not be duplicated, rewritten, or published without permission-
Thank you!
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