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  • 10 Minute Biryani Masala Powder Recipe | The Best Biryani Masala At Home

    Biryani Masala recipe: If you love biryani and use store-bought biryani masala powder, we have a suggestion for you: Make your own!

    Homemade biryani masala powder trumps the commercial variety any day. There’s much to love about the homemade stuff. 
     


     

    It’s easy, it’s quick, it’s fresh, it’s flavourful, and it smells wonderful.

    You have total control over the quality and quantity of the spices, and you determine the level and intensity of hotness. There are no artificial colours or preservatives. You can make as much as you want and store the rest for later.
     


     

    Biryani masala is a more elaborate version of garam masala, incorporating a much wider variety of spices, herbs, and aromatics, and is perfect as a chicken biryani masala, a mutton biryani masala, or a veg biryani masala. It’s commonly used as a seasoning for biryani, pulao, and other rice dishes, and even for mutton or chicken curry.

    Toss out your store-bought readymade biryani powder and biryani masala and instead use our tried and tested biryani masala powder recipe to whip up your own biryani masala in the comfort of your kitchen.
     


     

    Our authentic and carefully chosen blend of spices is perfect for creating fragrant, aromatic, and flavourful rice dishes, whether it’s Hyderabadi Chicken Dum Biryani or Lucknowi Mutton Biryani, Navratan Pulao or Veg Dum Biryani. The enticing aroma of biryani seasoned with an excellent biryani masala is irresistible.
     


     

    Once you have experienced the goodness of homemade biryani masala powder—with its alluring fragrance, delicious flavour, and tempting piquancy, you won’t go back to store-bought masalas.
     


     

    Learn how to make biryani masala at home in just 5 minutes with an easy step by step video tutorial and recipe. Find the list of all biryani masala ingredients and easy method right here!

    You may also like our:

    Easy Garam Masala
    Sambar Podi
    Chaat Masala
    Panch Phoron 
    Lebanese Seven Spice

    Or if it’s rice and biryani that you want, see all our Rice Recipes here!

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  • RECIPE

    INGREDIENTS

    3 dried red chillies, preferably red kashmiri chillies
    2 1/2 tablespoon coriander seeds (sabut dhaniya), (sabut dhania)
    3 star anise (chakra phool), (chakra phool)
    1 piece cinnamon, (dalchini), about 3-inches in length
    2 black cardamom pods (badi elaichi), (badi elaichi)
    10 green cardamom pods, (hari elaichi)
    2 teaspoon black peppercorns (sabut kali mirch), (kali mirch)
    1/2 piece nutmeg, (jaiphal)
    1 whole mace (javitri)
    3 bay leaves (tej patta), (tej patta)
    1 tablespoon cumin seeds (jeera), (jeera)
    2 teaspoon fennel seeds (saunf)
    1 teaspoon clove (laung), (laung)
    2 teaspoon caraway seeds (shahi jeera)
    1/2 teaspoon turmeric powder (haldi), (haldi)

    COOKING METHOD

    1. Place a heavy kadhai on medium heat. Toss in dried red chillies, coriander seeds (sabut dhania), star anise (chakra phool), cinnamon (dalchini), and stir. Then add black cardamom pods (badi elaichi), green cardamom pods (hari elaichi), black peppercorns (sabut kali mirch), nutmeg (jaiphal), mace (javitri), and bay leaves (tej patta), and give it another stir. Add cumin seeds (jeera), fennel seeds (saunf), cloves (laung), and caraway seeds (shahi jeera). Stir and dry roast till aromatic. You don’t want to roast the spices too much – just enough so that they don’t contain any moisture at all and are dry. The entire process will take just 3 to 4 minutes.
       
    2. Sprinkle in turmeric powder (haldi), stir, and remove from heat. Allow the biryani masala spices to cool.
       
    3. Transfer the spices to a spice grinder and run till the spices are ground to a powder consistency. Remove biryani masala powder and transfer to an airtight jar and store in either the refrigerator or in a cool dark place.

      Cook’s Note: This biryani masala powder can be stored in an airtight container in the refrigerator for up to 3 months though we like to make smaller batches fresh every month. Keep in mind that all ground masalas lose their aroma and flavour quicker than whole masalas.

      Yield: 55 grams or ½ cup (8 tablespoons)
      Prep Time: 5 minutes
      Cook Time: 5 minutes
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