Biryani & Rice Garam Masala

Perfumed and warm with cardamom and cinnamon, clove depth, savory cumin-coriander and a lingering peppery finish.

Rice is a delicate carrier for aroma, so use enough spice to perfume the grains rather than obscure them. Measure against dry rice, keep the normal liquid ratio, and let the finished rice rest before fluffing. Heavy stirring can break the grains.

Biryani, pulao, pilaf, basmati rice, rice-and-lentil dishes, spiced couscous, roasted cauliflower rice and rice stuffing.

1/2 teaspoon per cup of dry rice.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Sauté grated carrot and a little onion in oil. Add 1 cup rinsed rice and 1/2 teaspoon masala, then the rice's usual liquid. Cook by the rice directions, rest, and fluff. Finish with herbs and a little lemon zest.

South Asian garam masalas vary by cook, region and dish; this is a purpose-specific version.

Garam masala background

Ingredient overview: Ground cumin, Ground coriander, Green cardamom, Ground cinnamon, Ground cloves, Ground black cardamom, Ground bay leaf, Ground black pepper, Ground mace, Ground nutmeg, Ground star anise, Ground fennel.

Check the physical package for the complete current ingredient and allergen statement, including subingredients of compound powders. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch
• 8 oz Fresh-Sealed Pouch
• 1 lb Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

• Explore the original Garam Masala guide
• Explore Asian Flavors