Kolkata Biryani Masala Recipe / Calcutta Style Biryani Spice Powder Recipe

KOLKATA BIRYANI MASALA holds the complete essence of the much loved Kolkata or Calcutta Style of Biryani. Without this indigenous spice mix you will not be able to achieve that flavour or aroma which is quintessential of Kolkata Biryani. By using the Kolkata Biryani Spice Powder you will get similar results with your Kolkata Biryani in terms of taste and fragrance as that of Kolkata residents, no matter in which country of the world you live. All you have to do is diligently note down the ingredients, which luckily, nowadays are available in an Indian store near you or online, dry roast, hand pound and voila have your own bottle of Kolkata Biryani Masala Powder.

Dried Rose Petals are used in this spice mix and you can either get them in a store or make them yourself at home by drying fresh rose petals. Clove is a very common spice and most of us are familiar with clove.

Green Cardamom, Brown Cardamom, Cinnamon are spices which needs no introduction to most of us.

Mace or Javitri is the outer fragrant layer that covers the Nutmeg or Jaiphal seeds. Both Mace and Nutmeg are an integral part of the Indian Garam Masala Powder. They are also rampantly used to impart their delicate flavours in pilaf, biryani, meat dishes etc. 

Kabab Chini is known as Cubeb Pepper or Tailed Pepper or Java Pepper. Kabab Chini should not be mistaken as Allspice. However it does taste like a combination of allspice and black pepper.

Sha Morich is White Peppercorns add the required heat to the spice powder without any other noted flavours.

Shah Jeera or Shahi Jeera or Black Cumin should not be mistaken for Caraway Seeds or Nigella Seeds. Shah Jeera has a taste closest to that of cumin seeds, only Shah Jeera is more subtle and leaves a very gentle note in your dishes. I found this wonderfully written article by a Blogger on Shah Jeera. Do refer to it and learn all you need to know about this unique spice. Reference ~ Keep Calm And Curry On

Another Article on Shah Jeera which was given to me by a dear friend +Pamela Takeshige will give you more information on this exotic spice. Please click on the following link ~ SPICE PAGES : BLACK CUMIN

Hopefully you have noted and got familiar with all the ingredients we are just about to use to make this spice mix.

KOLKATA BIRYANI MASALA RECIPE/ CALCUTTA STYLE BIRYANI SPICE POWDER RECIPE ~

AUTHOR ~ PIYALI MUTHA

YIELDS ~ 50 GMS BIRYANI MASALA POWDER

CUISINE ~ INDIAN / MUGHLAI

TYPE ~ SPICE MIX

TIME ~ 5 MINUTES DRY ROASTING + 15 MINUTES TO GRIND IF YOU ARE USING MORTAR AND PESTLE  ( 5 MINUTES IN A COFFEE GRINDER )

INGREDIENTS ~

4 1 INCH PIECE CINNAMON STICK

1 TBSP CLOVES

4 BLACK CARDAMOM 

12 GREEN CARDAMOM

1 TBSP WHOLE KABAB CHINI / CUBEB PEPPER(BERRIES) / JAVA PEPPER ( KABAB

CHINI IS NOT ALLSPICE ). You can buy them at SPICEjungle  / https://www.amazon.co.uk/

2 TBSP SHAH JEERA / BLACK CUMIN IS NOT CARAWAY OR NIGELLA SEEDS (IN CASE

YOU ARE NOT ABLE TO GET SHAH JEERA PLEASE SUBSTITUTE WITH 1 TBSP OF

CUMIN SEEDS OR JEERA)

1 TBSP SHA MORICH / WHOLE WHITE PEPPER CORNS

1 JAVITRI STRANDS / MACE FLOWER STRANDS / STRANDS FROM 1 WHOLE MACE FLOWER

1 JAIPHAL / NUTMEG WHOLE

2 TBSP DRIED ROSE PETALS

PROCEDURE ~

1) Dry roast all the whole spices except rose petals, till fragrant.

NOTE ~ Do not over roast or burn the whole spices. You will ruin your KOLKATA BIRYANI MASALA POWDER

• Remove from the flame, cool and transfer to a mortar. Add the Rose petals. Using the pestle pound into a smooth powder.                                                                                                 
• NOTE ~ Hand pounding all the spices takes time. So you can use a coffee grinder to grind the roasted whole spices into a fine powder.                                                                          
• However it is always better to hand pound the whole spices to get your KOLKATA BIRYANI MASALA POWDER as all the essential oils of the spices remain intact making your spice powder more fragrant and flavoursome. The high speed of your coffee grinder crushes the spices in no time thereby the essential oils are lost in this process.                                              
• Nonetheless homemade powders are always a preferred choice than store bought ones.

2) Store the KOLKATA BIRYANI MASALA POWDER in a glass container which is airtight in a cool dark place. This spice powder if prevented from cross contamination can be used up to three months with the same aroma.

Reference ~

Chef Riju, Calcutta Biryani Specialist

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