Martha Stewart Biryani Spice Blend

Martha Stewart biryani spice blend is an easy homemade spice mix made with cumin, coriander and turmeric, ready in 5 minutes. This simple pantry recipe fits weeknight dinner, quick meal prep and a big Sunday dinner, since a few pinches flavor rice, roasted vegetables or marinades.

Grind your own whole spices if you can, because freshly ground cumin and coriander smell far stronger than a jar that has sat for months. Skip that and the blend tastes flat and dusty, which defeats the point of making it.

Martha rounds out the usual cumin and coriander base with nutmeg and cardamom, which gives the mix a warm, almost sweet backbone. The cinnamon and ginger then keep it fragrant instead of just earthy, so a few pinches can lift roasted vegetables or marinades as well as beef biryani.

Martha Stewart Biryani Spice Blend

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Course: Side DishCuisine: American, IndianDifficulty: Easy

Servings

12

servings

Prep time

5

minutes

Cooking timeminutes

Calories

8

kcal

Eight ground spices stirred together in one small bowl make a loose, golden-brown blend that smells warm, earthy and slightly sweet. It takes about 5 minutes and keeps in a sealed container for whenever a dish needs a boost.

Ingredients

• 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
  

Directions

• Measure the spices: Measure 2 teaspoons each of ground cumin, ground coriander and ground turmeric into a small bowl. Then add 1 teaspoon each of ground ginger, ground cinnamon, freshly ground pepper, freshly ground nutmeg and ground cardamom.
• Stir to combine: Stir the spices together until the color looks even and no pale streaks of ginger or cinnamon are left. A small whisk or fork breaks up any clumps so every pinch tastes the same.
• Store the blend: Spoon the blend into an airtight container and seal it right away. Then keep it at room temperature or in the freezer, away from the heat of the stove.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Ball regular mouth mason jars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use whole spices instead of ground ones?

Yes, and Martha actually recommends it, since pre-ground spices lose their flavor faster. Toast the whole seeds in a dry skillet for a minute or two, then grind them in a spice grinder and measure after grinding.

How long does biryani spice blend keep?

Kept in an airtight container, the blend stays good at room temperature or in the freezer. Ground spices fade slowly, so I would plan to use it within about 6 months for the strongest flavor.

Where should I store the spice blend?

Keep it away from the stove, because heat and steam break down the flavor of spices over time. A dark pantry shelf or the freezer is the better spot.

What can I make with this blend besides biryani?

It works well on roasted vegetables and in marinades, where a few pinches give an instant flavor boost. I also like it rubbed on chicken or stirred into rice, though start with a small pinch and taste as you go.

What is the most common mistake when making a spice blend?

Using old, stale spices is the biggest one, because the blend can only be as fresh as what goes into it. Smell each jar first: if the cumin or cardamom barely smells like anything, replace it.