Biryani Masala

Description

A traditional South Asian food, biryani comes together with four parts. Rice, meat, marinade, and spices. Lots and lots of spices. Regional differences and variations in recipes matter not- the spices are abundant with this one. Masala simply means “blend of spices” and the name is common in many kinds of Indian foods. When you see a masala, expect a mind-blowingly awesome food experience to be in your mealtime future. 

The word “biryani” is pronounced “Beer-yawn-ee.” Biryani is also called biriyani, biriani, or sometimes briyani. Some people think the name comes from the Persian word “birinj” which means rice. Others argue that the name comes from “birian” which means “fried before cooking.”  

The Story of Our Biryani Masala

This seasoning has long been on our list of most requested blends that we did not carry. Over the years we searched and tested numerous recipes for this blend and were never quite satisfied. Nothing hit the spot the way we were hoping. One of the most incredible parts of owning a spice company is that we have been able to work with some great chefs all around the country. One of our chef customers does recipe development for restaurants throughout the country. It was after a conversation with him about developing a new custom blend for a customer of his outside of Atlanta that we approached him to help us come up with our biryani masala.
 
As soon as we saw his recipe we knew that it was going to be perfect, and it was.

The story of the origins of the first biryani link this dish to the woman who inspired the Taj Mahal- the queen Mumtaz Mahal. Legend has it that she visited an army barrack and saw the soldiers were malnourished and exhausted, and so she suggested the cooks prepare a dish of rice and meat combined with spices, thus the first biryani. This dish was said to offer the perfect mixture of nutrition and flavor to satisfy the weak soldiers’ bodies and taste buds. 

Biryani was often associated with the Mughal Empire’s royal courts, so it was mostly considered a treat for special occasions. Islamic Persians became aware of how wonderful the dish was and soon began to spread it all over India, sensationalizing the popularity. They were not a particularly affluent group, and this contributed to appearance of the dish in households outside of the sphere of great wealth. As time progressed, biryani went from symbolizing royalty to becoming a common food that even the poorest of people could enjoy. To this day it is enjoyed across class boundaries. 

 

What’s in Our Biryani Masala?

This is hand blended with paprika, salt, cumin, coriander, garlic, green cardamom, cayenne, turmeric, anise, nutmeg, ginger, black cardamom, mace, black pepper, star anise, bay leaves, cinnamon, black cumin, and clove.

Flavor Profile

There is an earthy complex flavor with floral notes, peppery undertones and a bit of spicy heat.  

When and Where to Use

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 chicken breasts and steaks 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. 

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. 

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. Biryani is not something you should cook while simultaneously doing laundry or fixing a vehicle, for example. 

To make the meat marinade mix 8 ounces of whole milk yogurt, 2-3 tablespoons of biryani 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. 

We like to add a little bit of the seasoning to the biryani before serving for additional flavor and aroma. We have also used this blend to season rice as a standalone dish. 

Our favorite recipe using Biryani Masala is Chicken Biryani.

Helpful Hints

As mentioned before, biryani is often broken down into four distinct parts that intertwine to create the final product. 

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. 

For the meat, chicken, mutton, beef, goat, or even prawns are used. This is also based off preference of course, as well as the availability of the meat.

The marinade is almost always a spiced yogurt. This is because the use of yogurt to tenderize meat is the most common practice in many South Asian cuisines. The mild acid allows for play room with the tenderizing of the meat. 

The spices are the most important part of the whole dish- without them, it is just rice and meat. Our spice blend will catapult the ordinary into the extraordinary. 

Nutritional Information Serving Size: 1 Teaspoon, Amount Per Serving: Calories 15, Total Fat 0g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g (0% DV), Cholest. 0mg (0% DV), Sodium 95mg (4% DV), Total Carb. 2g (1% DV), Dietary Fiber 1g (4% DV), Sugars 0g, Protein <1g (1% DV), Vitamin D 0mcg (0% DV), Calcium 0mcg (0% DV), Iron 0mg (0% DV), Potassium 75.7mg (2% DV) Percent Daily Values DV) are based on a 2,000 calorie diet. 

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