Bombay Special Biryani Masala

Homemade Shan-Style Bombay Special Biryani Masala (~120 g)

🌿 Ingredients (measured for one batch)

(all in grams + approx. tsp/tbsp for home use)

* Coriander seeds – 20 g (2 tbsp heaped)

* Red chili powder (medium hot, Kashmiri mix preferred) – 18 g (2 tbsp)

* Paprika (for color, mild) – 10 g (1 tbsp)

* Turmeric powder – 8 g (2 tsp)

* Cumin seeds – 8 g (1 tbsp)

* Black peppercorns – 6 g (1 tsp heaped)

* Cloves – 3 g (½ tsp, \~12 cloves)

* Green cardamom – 4 g (6–7 pods)

* Black cardamom – 2 g (1 pod, seeds only)

* Cinnamon (cassia stick) – 6 g (2-inch stick)

* Bay leaf – 3 g (2 small leaves)

* Fennel seeds – 5 g (1 tsp heaped)

* Nigella seeds (kalonji) – 2 g (½ tsp)

* Carom seeds (ajwain) – 1.5 g (¼ tsp)

* Fenugreek leaves (kasuri methi, dried) – 2 g (1 tsp)

* Dry ginger powder – 5 g (1 tsp heaped)

* Garlic powder – 5 g (1 tsp heaped)

* Dried raw mango powder (amchur) – 7 g (1 tsp heaped)

* Citric acid (food grade) – 2 g (¼ tsp)

* Dried plum powder (alu bukhara, optional) – 3 g (½ tsp)

* Dried papaya powder (acts as tenderizer, optional) – 2 g (¼ tsp)

* Salt – 10 g (1 ½ tsp)

* Sugar (balances flavors, optional) – 2 g (½ tsp)

➡️ Total: \~120 g

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Method

1. Dry roast (low flame, 1–2 min):

* Coriander, cumin, fennel, cinnamon, black pepper, cloves, cardamoms, bay leaf, nigella, carom.

* Just until fragrant (do not burn).

2. Cool completely, then grind to fine powder.

3. Mix in powders: chili, paprika, turmeric, dry ginger, garlic, amchur, fenugreek leaves (crushed), salt, sugar, citric acid, and optional dried plum & papaya powders.

4. Blend evenly → sieve once for smooth texture.

5. Store in airtight glass jar. Shelf life: \~3–4 months.

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🌟 Flavor Notes (Why these matter)

* Red chili + paprika → gives both heat & bright red color.

* Coriander + cumin + fennel → main earthy base.

* Clove + cinnamon + cardamoms → signature biryani aroma.

* Amchur + citric acid + plum → tangy “Bombay” flavor.

* Garlic + ginger + fenugreek leaves → depth & savoriness.

* Nigella & carom → that subtle unique Shan aftertaste.

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✨ When cooking: typically 2–3 tbsp masala per 500 g rice + Veg / Non-veg.

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