This is the BEST biryani masala powder recipe you’ll find on the internet. This is an aromatic, flavorful, unique blend of spices specially used in making mangy veg and non-veg biryani or pulao dishes.
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❤️About This Recipe
When you make this biryani masala from scratch you’ll never want to use store-bought masala again.
- You’ll need only 15 minutes of active time.
- You’ll need 15 spices (13 whole spices + 2 spice powders) to make this fragrant biryani masala.
- 3 easy steps and it’s ready. Prep the spices, dry roast and grind into powder.
It’s super flavorful and makes the best tasting, aromatic biryani e.g veg biryani, baby potato biryani.
Scalable: You can easily double or triple the recipe as per your requirements.
🧾Ingredient Notes
- Here is the pic of the whole spices required to make this perfect biryani masala recipe.
- Two spice powders - red chili powder and turmeric powder are not shown in the pic.
- All these spices are easily available in the Indian grocery store. Or you can order online from amazon.
👩🍳Step By Step Photo Instructions
1) Take all the whole spices in a wide pan. Roughly crush the nutmeg in mortar and pestle before adding it into the pan. Dry roast them on medium-low heat until they are aromatic. We are not looking for any color change. Once roasted remove it to a plate and let them cool down completely.
2) Transfer to the blender or spice grinder.
3) Make a fine powder. Then add turmeric powder and red chili powder.
4) Again blitz it so spice powders are mixed well.
💭Expert Tips
- Always add spices to the cold pan and then turn the heat on. This way spices reach the best optimum flavor once roasted. If added to the hot pan then you are shocking the spices.
- Keep stirring continuously while dry roasting the spices
- Once aromatic and roasted, don’t keep them in the hot pan. Immediately remove them to a plate to stop the roasting process otherwise spices may get a burn or over roasted from one side.
🥣 Storage & Shelf Life
- Biryani masala must be stored in an airtight container or jar.
- Keep the jar in a cool dry space, away from sunlight.
- Biryani masala stays fresh for 3-4 months depending on the climate where you live. In humid weather, it doesn’t stay fresh for longer compared to dry, cold weather.
- Always use the clean and dry spoon to take the required amount of spice powder.
- Moisture is the big enemy when it comes to shelf life, so make sure to use the clean dry jar to store and make sure that spoon is not wet while using the masala.
🍽 How To Use In The Recipe
- Add 1 teaspoon of biryani masala for 1 cup of basmati rice.
- This can be used in making curry, sabzi in place of garam masala for a different flavor.
Check Out Other Homemade Masala
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📋 Recipe Card
Biryani Masala Powder
Ingredients
- 10 Bay leaves
- 6 inch Cinnamon stick
- 4 Star anise
- 4 no. Mace (Javitri)
- 1 piece Nutmeg
- 2 tablespoon Cloves
- 2 tablespoon Black peppercorns
- 4 tablespoons Coriander seeds (sabut dhaniya)
- 2 tablespoon Cumin seeds
- 2 tablespoon Shahi jeera (kala jeera or black cumin seeds)
- 1 tablespoon Fennel seeds
- 30 Green cardamoms
- 6 Black cardamoms
- 2 tablespoon Red chili powder
- 1 teaspoon Turmeric powder
Instructions
- Take all the whole spices (except spices powders - red chili and turmeric powder) in a pan.
- Dry roast them with stirring constantly for 2-3 minutes on LOW heat. We are not looking for any color, just to remove any moisture if there is any. Instead you can sun dry them.
- Once cooled, grind into fine powder along with red chili powder and turmeric.
- Store in airtight container.
Notes
- Storage: Store in a dry, clean airtight container and keep in a cool, dry space away from sunlight.
- Shelf life: It stays good for 3-4 months. To keep it fresh for longer, always use a dry spoon.
- How to use: Use 1 teaspoon of biryani masala for 1 cup of rice. You can increase the quantity if you prefer a strong flavor.
Shazia Khan
Urdu me Bhi btaya kren