The heart of a great biryani lies in its tempering—whole spices bloomed in ghee or oil that infuse every grain of rice with warmth, depth, and royal aroma.
🧂 Ingredients:
2 tbsp ghee or neutral oil
1–2 bay leaves
4–5 green cardamoms
1–2 black cardamoms
4–6 cloves
1 small cinnamon stick or cassia bark
1 tsp shahi jeera (or regular jeera if unavailable)
1 small mace strand (javitri) – optional, but royal
1 small star anise – optional
1 medium onion, thinly sliced (for added flavor & crisp topping)
Pinch of saffron soaked in 2 tbsp warm milk – optional, for final touch
👨🍳 Instructions:
1. Prepare the Aromatic Base:
Heat ghee/oil in a heavy-bottomed pan or handi over medium heat.
Add bay leaves, cardamoms (both types), cloves, cinnamon, mace, and star anise.
Let the spices bloom for 30–40 seconds until aromatic.
2. Add the Jeera & Onions:
Add shahi jeera and immediately add sliced onions.
Sauté until the onions turn golden brown and caramelized. This can take 10–12 minutes for best depth of flavor.
3. Use in Biryani:
Layer this tempering at the bottom of the biryani pot if making dum biryani.
Or mix it directly into your semi-cooked rice or biryani base before layering.
🍽️ Pro Tips:
Use Welza’s whole spices (cardamom, cloves, cinnamon, mace) for the richest aroma.
Add a few fried onions on top before sealing the biryani pot for the dum stage.
The same tempering can be used in vegetarian or meat biryanis, pulaos, or even rich khichdis.
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