Homemade Biriyani and Korma Masala

Homemade masalas are awesome to have. These add homey flavor to them

Korma Masala

Ingredients: 

  • Almonds 15-16
  • Black cardamom 2
  • Nutmeg ½ piece
  • Cinnamon sticks 3
  • Green cardamom 12-14
  • Cloves ½ teaspoon
  • Black peppercorns 1 teaspoon
  • Mace 5-6 blades
  • Coriander seeds 3 tablespoon
  • Cumin seeds ½ tablespoon
  • Fennel seeds 1 teaspoon
  • Kashmiri red chili powder 2 tablespoons
  • Salt 1 tablespoon
  • Turmeric powder 1 teaspoon
  • Red chili powder 1 tablespoon
  • Green cardamom 14-15
  • Cloves ½ teaspoon
  • Black peppercorns ½ teaspoon
  • Bay leaves 7-8

Preparation: 

  1. In frying pan, add almonds and dry roast for 30 seconds.
  2. Add black cardamom, nutmeg, cinnamon sticks, green cardamom, cloves, black peppercorns, mace and dry roast for 1 minute.
  3. Add coriander seeds, cumin seeds, fennel seeds and dry roast until fragrant.
  4. Let it cool down.
  5. In spice mixer, add roasted spices and grind to make a powder.
  6. Add Kashmiri red chili powder, salt, turmeric powder, red chili powder, grind well and take out in a bowl.
  7. Add green cardamom, cloves, black peppercorns, bay leaves and mix well.
  8. Can be stored in air tight container for up to 3 months (yields 120 gms for 2 kg Korma).

Biriyani Masala

Ingredients: 

  • Nutmeg 1 piece
  • Black cardamom 4-5
  • Cinnamon sticks 4 large (broken)
  • Star anise 3
  • Button red chillies 25-30
  • Black peppercorns ½ tablespoon
  • Cloves 1 teaspoon 
  • Green cardamom 10-11
  • Coriander seeds 3 tablespoons
  • Cumin seeds 1 & ½ tablespoons
  • Mace 7-8 blades
  • Caraway seeds 1 tablespoon
  • Bay leaves 9-10
  • Salt 1 tablespoon
  • Paprika powder 3 tablespoons
  • Turmeric powder ½ tablespoon
  • Citric acid 1 teaspoon
  • Black peppercorns 1 teaspoon
  • Cinnamon sticks 1 large (broken)
  • Green cardamom 9-10
  • Dried plums 8-9
  • Bay leaves 9-10

Preparation: 

  1. In frying pan, add nutmeg, black cardamom, cinnamon sticks, star anise, button red chilies and dry roast for 30 seconds.
  2. Add black peppercorns, cloves, green cardamom and mix.
  3. Add coriander seeds, cumin seeds, mace, caraway seeds, bay leaves and dry roast until fragrant.
  4. Let it cool down.
  5. In spice mixer, add roasted spices and grind to make a powder and take out in a bowl.
  6. In spice mixer, add salt, paprika powder, turmeric powder, citric acid and grind well then take out in a bowl and mix well.
  7. Add black peppercorns, cinnamon sticks, green cardamom, dried plums and mix well.
  8. Add bay leaves and mix.
  9. Can be stored in air tight container for up to 3 months (yields 200 gms for 2 kg biryani).

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