Hi all 🙂 Here is a version of a Garam Masala Powder that I make and store which I use it for almost all spicy and Masala recipes. This is my Briyani Masala and I use it for all North Indian dishes that I make like Paneer Butter Masala, Pav Bhaji, Channa Masala, Peas Masala, and our South Indian Masala Gravies, Kuruma and Kuzhambu. The Briyani would be awesome with this home blend. Sharing the recipe, as a few of my friends requested to share it in the blog.

Note: Dry Mango Powder is optional. You can mix in Dry Mango Powder separately for using it in Pav Bhaji or other North Indian Dishes.

Try this and share your feedback 🙂