Biryani Spice Blend
Making your own spice blends saves money, reduces sodium and allows you to make flavor adjustments.
This is a food service and CACFP recipe for Spice It Up!
Cooking and prep level: Basic.
- Prep Time15 min
- Yield1/4 cup
- HAACP Processno cook
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly ground pepper
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon ground cardamom
In a small bowl, stir to combine spices. Store in an airtight container.
The History of Biryani from thebetterindia.com
Though it may appear to be a dish indigenous to India, in reality, the dish originated quite far away. Biryani is derived from the Persian word Birian, which means “fried before cooking” and Birinj, the Persian word for rice. While there are multiple theories about how biryani made its way to India, it is generally accepted that it originated in West Asia.
One legend has it that the Turk-Mongol conqueror, Timur, brought the precursor to the biryani with him when he arrived at the frontiers of India in 1398. Believed to be the war campaign diet of Timur’s army, an earthen pot full of rice, spices and whatever meats were available would be buried in a hot pit, before being eventually dug up and served to the warriors.
The evolution of biryani spans many centuries, many cultures, many ingredients and many cooking styles. From an army dish to a dish fit for royalty, the biryani today is a pan-India culinary favorite. Its many varieties reflect the local tastes, traditions and gastronomic histories of their regions of evolution.