5-Minute Homemade Sindhi Biryani Masala is a moderately spiced spice blend that doesn't contain preservatives, making it a healthier alternative to store-bought masalas. It's easy to prepare and adds a burst of delicious flavor to biryani dishes, making it an excellent choice for home cooks.
Try Our other spice blends like Homemade Tikka Masala, Homemade Seekh Kabab Masala, Homemade Bihari Kabab Masala, Homemade Nihari Masala, and Homemade Haleem Masala.
WHAT IS SINDH BIRYANI MASALA?
5-Minute Homemade Sindhi Biryani Masala is a Pakistani and North Indian spice blend used in the traditional Sindhi Biryani dish from Pakistan. It's made of cumin, coriander, fennel, cardamom, cloves, bay leaves, and other spices that give the rice a rich and aromatic flavor. It's a favorite among food enthusiasts who love mildly spiced rice dishes.
WHAT IS SINDHI BIRYANI?
Sindhi Biryani is a popular Pakistani dish that features mildly spiced rice, typically accompanied by potatoes and tomatoes, which add depth and flavor to the dish. It is widely recognized as one of the most flavorful biryanis available in Pakistan and beyond. In fact, it is one of the most commonly consumed biryanis in the country, loved for its distinctive taste and aroma.
- Powdered Spices- The use of each powdered spices contributes to the overall flavor, aroma, and color of the dishes. They also play a crucial role in preparing biryani, helping to create the unique taste and aroma.
- Whole Spices- In biryani, the incorporation of whole spices is imperative in enriching its flavor and aroma, resulting in a delectable and fragrant dish that is beloved by a large population.
HOW TO MAKE SINDHI BIRYANI MASALA?
HOW TO STORE AND HOW LONG DOES IT LAST?
To ensure the longevity of your Homemade Sindhi Biryani Masala, store it in a dry and cool place, preferably in an airtight container. When stored appropriately, the masala can retain its freshness and flavor for approximately five to six months.
Let's Make Sindhi Biryani Masala!!!
5-Minute Homemade Sindhi Biryani Masala
- spice grinder
- 1 cinnamon stick
- 1 tbsp coriander seeds
- 25 black peppercorns
- 4 black cardamom seeds
- 7 cloves
- 10 green cardamoms
- 3 bay leaves
- 2 mace jivitri
- ¼ nutmeg jaefil
- 1 tbsp red chili flakes
- 1 tbsp paprika
- 1 tbsp red chili powder
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tbsp cumin powder
- 1 tsp turmeric powder
- 2 tsp salt
- In a fry pan, on medium heat, let it heat up add all the whole spices.
- dry roast them for 20 seconds.
- Place all the whole spices in a spice grinder.
- Grind the whole spices into powder form.
- Take the powder form in a bowl and mix in the powdered spice.
- Mix well.
- Store it in an air-tight container.
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