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Biryani Masala
Biryani Masala (pronounced "beer-yawn-ee "), is also called biryani spices, biryani seasoning, or biryani spice mix.What is Biryani Masala
Biryani Masala is a deeply earthy spice blend used throughout South Asia. A traditional biryani comes together with four parts. Rice, meat, marinade, and spices. Lots and lots of spices. Regional differences and variations in biryani recipes can vary greatly but in each one the abundant use of spices remains the same. Masala simply means "blend of spices" and the name is common in many kinds of Indian foods.Some Etymologists (those that study of the origin of words) think the name biryani comes from the Persian word birinj, which means “rice”. Others argue that the name comes from the Persian word birian, which means “fried before cooking”. In both of the word origins and in the origins of the dish, it’s clear that there was significant Persian influence in the Mughal empire (an early modern empire in South Asia from 1526 to 1857), carried in by Persian bureaucrats and tradespeople who traveled with the Mughals through India.
History of Biryani Masala
The exact origins of Biryani Masala will probably never be known but that does not mean that it does not have a colorful beginning. According to one legend Arab traders brought it to the southern Malabar coast of India. In Tamil literature, dating to 2 AD, there is a description of a dish Oon Soru that was made of rice, ghee, meat, bay leaf, coriander, pepper, and turmeric, and was used to feed military warriors.In another legend in 1398, Timur, the Turk-Mongol conqueror, brought an early version of biryani with him when he arrived in India. In this telling of history Timur’s army survived on a diet from earthen pots full of rice, spices and whatever meats were readily available. This pot would be buried in a hot pit to slowly cook and then dug up and served to the warriors at meal time.
The third origin story is credited to Mumtaz Mahal the beautiful queen of Shah Jahan (the fifth Mughal emperor, who reigned from 1628 to 1658). She is believed to be the inspiration of the Taj Mahal, one of the Seven Wonders of the Ancient World. Mumtaz is said to have visited a Mughal army barracks and found the soldiers looking undernourished. She instructed the chef to prepare a dish that combined rice, meat and spices to provide a hearty meal for the soldiers.
What does Biryani Masala Taste Like
There is an earthy complex flavor with floral notes, peppery undertones and a bit of spicy heat.What is the difference Between Garam Masala and Biryani Masala
A masala is any of a number of spice mixtures ground into powder or paste for use in Indian cooking. Both Biryani Masala and Garam Masala are used to add flavor and color to dishes. The difference between the two is in spices used and the amount of each particular spice. Neither of these blends has an exact recipe and will vary from region to region and even family to family within a region.How do You Use Biryani Masala
You can, of course, use our Biryani Masala to make Chicken biryani and enjoy this blend for its traditional purpose. Cooking the perfect biryani takes some practice, but there are certainly some tips to keep in mind that will make your first attempt a delicious one.If cooking your biryani with meat, we suggest you use some of this spice blend in a marinade along with yogurt and some salt. The active bacteria in the yogurt will help break down protein, making the meat moist and tender. Unlike the citric acid present in most lemony marinades, the lactic acid in yogurt breaks down much slower and the likelihood of the marinade breaking down the meat too much (leading to mushy meat) is significantly lower. For the meat, beef, chicken, fish, lamb, mutton, or even prawns are traditionally used. This is also based off preference of course, as well as the availability of the meat.
To make the meat marinade mix 8 ounces of whole milk yogurt, 2-3 tablespoons of Biryani Masala seasoning, and a pinch of salt together in a bowl. This will make enough for approximately one pound of cubed cut boneless, skinless chicken breasts or one pound of lamb. Add meat to the mixture, toss to coat evenly. Cover the bowl and marinate the meat in the refrigerator for at least one hour.
The rice must be prepared carefully as well. Make the rice as you usually would but remove it from heat when you've taken out a few grains and can smush it between your fingers. The rice should squeeze easily but leave behind a firm core that is white in color; or in other words it should be cooked until al dente. For the rice, Basmati is most commonly used, though some areas prefer to use whatever their local rice is. Any rice is suitable really, so preference is king here.
Most people expect the color of biryani to be yellow. This color is derived from the use of saffron. You only need a few strands of saffron to achieve this desired color; three strands per person is a good rule of thumb. Soak the saffron in just a water bottle cap full of water for about ten minutes. Add to your dish both the saffron and the water to infuse that vibrant yellow into your food.
Those with little to no experience cooking biryanis tend to overcook the dish. Meat biryanis take longer to cook than do seafood or vegetable versions, but it is wise to keep an eye on things the whole time.
If you don’t want to make a full biryani recipe, you can make a yogurt marinade for chicken thighs; the thighs will still be excellent done on the grill. Biryani Masala is a wonderful seasoning for kebabs, and its complex flavor would easily work on hearty meat like lamb. Try it on a richly flavored fish like perch or red snapper. Toss this blend over eggplant and grill, or toss with melted butter over sliced carrots and roast. Mix with tahini and lemon to drizzle over cooked meats, or whisk that into a vinaigrette and put more salad into your life. Use as a flavor base for a fragrant Indian stew with potatoes and coconut milk, or toss with chickpeas and bake until crispy for savory and addictive chana.
What can I Substitute for Biryani Masala
There is no easy substitute for Biryani Masala. Masala blends can contain between 15 and 30 ingredients. Our Biryani Masala has 18 ingredients. In a pinch you can use equal amounts of Garam Masala, Ras el Hanout or Maharajah Curry Powder. We recommend using half as much substitute seasoning to start and then taste. You can always add more if more flavor is required.| Ingredients | Paprika, salt, cumin, coriander, garlic, green cardamom, cayenne, turmeric, anise seed, nutmeg, ginger, black cardamom, mace, black pepper, ground star anise, bay leaves, cinnamon, and cloves |
| Also Called | Biryani spices, biryani seasoning, or biryani spice mix |
| Recommended Uses | Biryani, fish, kebabs, rice, and stew |
| Flavor Profile | Earthy complex flavor with floral notes, peppery undertones and a bit of spicy heat |
| Cuisine | Indian |
| How To Store | Airtight container in a cool, dark place |
| Shelf Life | 6-12 months |
| Country of Origin | USA |
| Dietary Preferences | Gluten Free, Non-GMO |
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