The secret ingredient of Biryani

Cooking has been a wonderful journey in my life.Cooking has helped me to explore with various ingredients. In this blog I would like to share an amazing ingredient which is used to prepare in many of the Hyderabadi dishes.

Black Stone Flower or Dagad Phool is a soft brown and black coloured lichen that gives the signature black color to various masalas like Goda Masala/Kala Masala. It has a strong earthy aroma and a very dry, light fluffy texture and feel to it. It is widely used in Chettinad cuisine and to some extent in Hyderabadi and Marathi cuisine.

It is an edible lichen flora (a type of fungus), which grows on trees, rocks and stones. When used in small quantities, it imparts a strong woody aroma and flavor to the preparation. For better results it should be roasted in a little oil to release its full aroma.It is one of the ingredients in the East-Indian bootle masala,used for cooking meats,fishes and vegetarian dishes.

ORIGIN:

This spice is grown in some parts of Tamil Nadu and is an important ingredient in Chettinad food.

OTHER NAMES:

• Kalpasi- Tamil
• Shaileyam- Sanskrit
• Dagar da Phool- Punjabi
• Dagad Phool- Marati
• Raati Pootha/Banda Puvvu- Telugu
• Pathar ke Phool- Hindi
• Bojhwar/Chadila- Northern India 

USES:

1. Goda Masala-Maharashtrian cuisine.
2. Potli Masala for non-vegetarian dishes like Naali, Nihari and Biryani.
3. Used in Chettinad cuisine.

HEALTH BENEFITS:

1. Pain reliever, heal wounds.
2. It helps treat skin problems and reduces inflammation.
3. Improves digestion.
4. Helps to maintan body temperature.

STORAGE:

1. It can be stored in air-tight container and use as required.
2. It stays good for a year in dry condition.