Homemade biryani masala aka biryani masala powder is the most necessary component of the rice recipe ‘Biryani’. It is used to flavour any type of biryani recipe whether it’s chicken biryani or vegetable dum biryani. Basically, the Biryani masala recipe is a spice blend of an array of spices that can be prepared very easily at home. Though biryani masala is readily available in the market but homemade biryani masala takes any Biryani recipe to a different level with its extraordinary flavour and taste.
Table of Contents
About the recipe
Tips and Suggestions
How to make Biryani masala powder (step wise photos)
Recipe Card
What is biryani masala powder?
Biryani masala powder recipe is an exotic and flavourful spice mix that is widely used in India and a few other south Asian counties. Biryani is a crazily popular rice recipe which can be prepared in different ways like veg biryani, chicken biryani, fish biryani and egg biryani. Biryani is served in almost every Indian restaurant. In fact, the quality of food in an Indian restaurant is judged by many people by how the biryani tastes! Biryani masala powder is the primary and most important element to flavour up any biryani recipe.
Biryani masala recipe is one of the most important spice mixes in Indian cuisine. In fact, you can prepare many other dishes with this magical spice mix. In India, many variations of biryani masala powder recipe are prepared using a different combination of spices and different proportions of spices. Though the basic ingredients for the biryani masala are almost the same but in every region, they have its own version of the spice mix recipe. It is the soul of Indian food and its flavour is quite complex.
Readymade biryani masala powder is easily available in supermarkets and shops, but homemade biryani masala is completely different from market-bought ones. It is much more aromatic and better in taste. Once you prepare the masala at home, I can bet you will never go back to stores to buy the readymade ones.
Readymade Vs homemade biryani masala
Homemade biryani masala is way better than readymade biryani masala.
- No preservatives or artificial colour is added to the homemade biryani masala powder.
- The flavour of homemade masala is way better and stronger than market-bought spice mix.
- You can maintain hygiene accordingly during the time of preparing the masala.
- You can use good quality whole spices for the recipe to get the best result.
- You can adjust the number of chillies and pungent flavour according to your own preference.
I can share my own experience on this. When I was in Bengaluru, I used to buy readymade biryani masala to prepare different types of biryani recipe but never got satisfied with the flavour of the dish. But one day, one of my colleagues who is a fabulous cook asked me for lunch and she served veg biryani. The flavour of the biryani was awesome and much better than the ones that I used to prepare. Then I asked her about it. She smiled and replied the complete flavour of biryani depends on the spice mix. She always prepares homemade biryani masala and keeps it in her pantry for regular use.
Then I realized why I am not satisfied with the flavour of my biryani. After that, I never turned back and started preparing my own homemade biryani masala. Though the initial result couldn’t reach my 100% satisfaction but after preparing a few more small batches of homemade biryani masala, I got the perfect one which gives the perfect authentic flavour of biryani without much pungent taste.
Homemade biryani masala is one of the most versatile and aromatic spice mixtures. Though it tastes best for biryani preparation, but it can also be used in pulao, bhaji, curries, and many more just like garam masala to enhance the flavour. I always prepare a fresh batch of biryani masala powder every 6 months. I can’t imagine a single day without this aromatic and fragrant spice mix. My family is crazy about biryani and I have to prepare it at least once every month.
Biryani masala powder is a very quick and easy recipe that hardly takes 15 minutes to get prepared. All the ingredients required to prepare this aromatic masala are easily available in any Indian grocery store.
DIY Recipe
In today’s world, the DIY recipe has become very trendy. There are many valid reasons behind it. One of the main reasons is health awareness. It is only in exchange for a little effort that few things can be made better than the market selling goods. Today, though many things are easily available globally but still in many cases, DIY Recipe helps a lot to elevate the authenticity of many traditional foods.
Biryani masala powder with step-by-step photos and instructions have been provided in the ‘Instruction’ section of the recipe. But before directly jumping into the recipe, let me share a few interesting facts about the recipe.
Tips to prepare perfect biryani masala powder
- It is very important to use clean and good quality whole spices for the recipe.
- Always use a heavy bottom pan like tawa, kadai or fry pan to dry roast the spices.
- Make sure there is no moisture in the utensil and please don’t use wet hands to add the spices to the pan.
- Always roast the spices on medium-low to low flame. Don’t roast it over a high flame, or else the spices may get burnt.
- I always recommend dry roasting the bay leaves and dry red chillies separately because their roasting time is different from other whole spices.
- Dry roast the cardamom, black cardamom, cloves, cinnamon stick, mace, nutmeg, star anise separately and keep them aside.
- Stir the spices continuously during the time of roasting or else it will not get roasted evenly.
- Allow the spice mix to cool down completely to room temperature before grinding.
- Always add the turmeric powder immediately after grinding the spices and mix it well.
- If you are preparing the masala in huge quantities, then it’s better to dry roast each spice individually because every spice’s roasting time differs from the other.
- I always recommend using Kashmiri red chilli rather than regular dry chilli. It gives better colour to the spice mix and tastes less heaty.
- I have used dried curry leaves for the recipe. If you are using fresh curry leaves then I will recommend you dry roast them separately on low flame before use.
Biryani masala ingredients
Each spice plays a vital role in flavouring up the homemade biryani masala. Try not to skip any of the spices to get the perfect aroma for the spice mix. I have used the following spices to prepare the authentic spice mix.
Bay leaves: Also known as Tejpatta in Hindi. It enhances the flavour of biryani masala.
Star anise: Also known as Chakra Phool in Hindi. It provides a sweet flavour to the masala.
Mace: Also known as Javitri in Hindi. It provides a sweet flavour to the masala.
Nutmeg: Also known as Jayfal in Hindi. It provides a strong and slightly pungent flavour to the masala.
Black cardamoms: Also known as Badi elaichi in Hindi. It is different in look and flavour from normal green cardamoms.
Green cardamoms: Also known as Hari Elaichi. It provides a soothing aroma to the spice mix.
Cloves: Also known as Laung in Hindi. It provides a slightly pungent taste and flavour to the masala.
Cinnamon sticks: It’s known as Dalchini in Hindi. It provides sweetness and flavour to the spice mix.
Black pepper: It’s known as Kali mirch in Hindi. It provides a refreshing flavour and heaty taste to the masala.
Fennel seeds: It’s known as Saunf in Hindi. It gives a mild refreshing flavour to the masala.
Coriander seeds: It’s known as Dhaniya in Hindi. One of the primary ingredients of biryani masala.
Caraway seeds: It’s known as Shah jeera in Hindi. It is different in look and flavour from normal jeera aka cumin seeds.
Cumin seeds: It’s known as Jeera in Hindi. It provides an earthy flavour to the masala.
Kashmiri dry red chilli: It plays a vital role to prepare the biryani masala. Kashmiri red chillies add flavour, mild heat, and vibrant colour to the masala.
Turmeric powder: It gives a nice vibrant colour to the spice mix.
How to make homemade biryani masala?
To prepare the homemade biryani masala, I have used the whole spices – cumin seeds, fennel seeds, coriander seeds, caraway seeds, peppercorns, cinnamon stick, cardamom, black cardamom, cloves, bay leaf, mace, nutmeg, star anise and dry Kashmiri red chillies. I have used 5 dry red chillies because I prefer a lesser hot spice mix. If you like the heaty version, then you can add 2-3 more extra dry chillies into the recipe.
To prepare the biryani masala powder, first put a heavy bottom pan on medium-low flame and make it completely dry. Then add dry red chillies, bay leaves and dry roast them on low flame for 3-4 minutes until the chillies and bay leaf gets crispy. Stir continuously for even roasting. Keep them aside on a separate plate.
Next, dry roast the cardamoms, black cardamoms, cloves, cinnamon sticks, mace, nutmeg and star anise on low flame for 4-5 minutes until it gets slightly roasted and a nice aroma comes out of the spices. Stir continuously for even roasting. Keep them aside on a separate plate.
Now add the rest of the whole spices – cumin seeds, coriander seeds, fennel seeds, peppercorns, caraway seeds and dry roast them over low to medium-low flame for 2-3 minutes until the nutty aroma comes out of the spices. Stir continuously for even roasting. Keep them aside on a separate plate to come to room temperature.
Now transfer the content into the small jar of grinder and close the lid of the jar. Pulse it to fine dust. Add turmeric powder and mix it well. Transfer the spice powder to an air-tight container.
Many other homemade masala recipes have already been shared in my previous posts. You can check a few of them like
Sambar masala
Dabeli masala recipe
Roasted Cumin Powder
Panch phoran masala
Bengali garam masala
..And Many more…
Ingredients:
1 cup = 250 ml
- 4 Bay leaves (Tejpatta)
- 2 Star anise (Chakra phool)
- 2 Mace (Javitri)
- 1 Nutmeg (Jayfal)
- 2 black Cardamoms (Badi elaichi)
- 10 green Cardamoms (Hari elaichi)
- 1 teaspoon Cloves (Laung)
- 2 inches Cinnamon stick (Dalchini)
- 1 tablespoon Black Pepper (Kali mirch)
- ½ tablespoon Fennel seeds (Saunf)
- 2½ tablespoon Coriander seeds (Dhaniya)
- 1½ tablespoon Caraway seeds (Shah jeera)
- 1 tablespoon Cumin seeds (Jeera)
- 5 Kashmiri dry red Chillies (sukhi Lal mirch)
- ½ teaspoon Turmeric powder (Haldi)
Instructions:
- First, put a heavy bottom pan on medium-low flame and make it completely dry. Then add 5 dry red chillies, 4 bay leaves and dry roast them on low flame for 3-4 minutes until the chillies and bay leaf gets crispy. Stir continuously for even roasting. Keep them aside on a separate plate.
- Next, dry roast the 10 green cardamoms, 2 black cardamoms, 1 teaspoon cloves, 2 inches cinnamon sticks, 2 mace, 1 nutmeg, 2 star anise in low flame for 4-5 minutes until it gets slightly roasted and a nice aroma comes out of the spices. Stir continuously for even roasting. Keep them aside on a separate plate.
- Now add the rest of the whole spices – 1 tablespoon cumin seeds, 2½ tablespoons coriander seeds, ½ tablespoon fennel seeds, 1 tablespoon peppercorns, 1½ tablespoons caraway seeds and dry roast them over low to medium-low flame for 2-3 minutes until the nutty aroma comes out of the spices. Stir continuously for even roasting. Keep them aside on a separate plate to come to room temperature.
- Now transfer the content into the small jar of grinder and close the lid of the jar. Pulse it to fine dust.
- Add ½ teaspoon turmeric powder and mix it well. Transfer the spice powder to an air-tight container.
How to store homemade biryani masala?
After grinding the homemade biryani masala, you can keep it in a clean and dry airtight container. Glass container would be the best. Keep the spice in a cool and dry place, away from direct sunlight. Always use a dry spoon for the spice. If you follow all these things, then you can store the spice for 8-10 months.
Ingredients
1 cup = 250 ml
- 4 Bay leaves (Tejpatta)
- 2 Star anise (Chakra phool)
- 2 Mace (Javitri)
- 1 Nutmeg (Jayfal)
- 2 black Cardamoms (Badi elaichi)
- 10 green Cardamoms (Hari elaichi)
- 1 teaspoon Cloves (Laung)
- 2 inches Cinnamon stick (Dalchini)
- 1 tablespoon Black Pepper (Kali mirch)
- ½ tablespoon Fennel seeds (Saunf)
- 2½ tablespoon Coriander seeds (Dhaniya)
- 1½ tablespoon Caraway seeds (Shah jeera)
- 1 tablespoon Cumin seeds (Jeera)
- 5 Kashmiri dry red Chillies (sukhi Lal mirch)
- ½ teaspoon Turmeric powder (Haldi)
Instructions
- First, put a heavy bottom pan on medium-low flame and make it completely dry. Then add 5 dry red chillies, 4 bay leaves and dry roast them on low flame for 3-4 minutes until the chillies and bay leaf gets crispy. Stir continuously for even roasting. Keep them aside on a separate plate.
- Next, dry roast the 10 green cardamoms, 2 black cardamoms, 1 teaspoon cloves, 2 inches cinnamon sticks, 2 mace, 1 nutmeg, 2 star anise in low flame for 4-5 minutes until it gets slightly roasted and a nice aroma comes out of the spices. Stir continuously for even roasting. Keep them aside on a separate plate.
- Now add the rest of the whole spices – 1 tablespoon cumin seeds, 2½ tablespoons coriander seeds, ½ tablespoon fennel seeds, 1 tablespoon peppercorns, 1½ tablespoons caraway seeds and dry roast them over low to medium-low flame for 2-3 minutes until the nutty aroma comes out of the spices. Stir continuously for even roasting. Keep them aside on a separate plate to come to room temperature.
- Now transfer the content into the small jar of grinder and close the lid of the jar. Pulse it to fine dust.
- Add ½ teaspoon turmeric powder and mix it well. Transfer the spice powder to an air-tight container.
