South india is not only famous for hyderabadi biriyani but also pulao style biriyanis like, Dindigul biriyani from Tamilnadu then you have Done/ Jonne biriyani from Bengaluru, Karnataka and Hoskote biriyani from Hoskote, Karnataka in which rice is mixed with the meat and cooked like a pulao. In all of these biriyanis one common type of rice is used called seeraga samba/ jeerakasala. This is an aromatic verity but easier to digest. All these biriyanis use a common blend of whole spices more or less which i will be mentioning below to make things easier, but the blend of wet spices is different for each biriyani.
Special Biriyani masala powder for specific south indian biriyanis (Dindigul, Donne, Hoskote)
A common simple spice blend for other south indian biriyanis
Ingredients
- 8 grams fennel seed
- 1 tbsp cummin seed
- 2 tsp turmeric powder
- 1 tbsp coriander seed
- 1/2 nutmeg
- 10 green cardomamn seed only
- 1/4 tbsp clove
- 1 stick cinamon 3 inch
- 3 blade mace
- 2-3 star anise
- 1/2 tbsp stone flower
- 1 kapook bud large
- 1/2 tbsp black peppercorn
- 1/2 tsp salt
- 3 bayleaf medium
Instructions
- Grind all the ingridents into a coarse powder.
Notes
- mix the spice powder with the respective spice paste for the biriyani you are making.
- for 2-3 tbsp wet paste, add 1/2 tsp spice powder.