The fragrance of this freshly ground, homemade biryani masala powder is divine and enhances the taste of biryani, making it so delicious that once you make it at home, you'll never buy store-bought biryani masala again. Ready in just 15 minutes. Learn to prepare this flavorful biryani spice blend with step-by-step photos and a quick video tutorial.
Jump to:
- Why Make Your Own Biryani Masala?
- Watch: How to Make Biryani Masala Powder (Video)
- Ingredients for the Best Homemade Biryani Masala
- How to Make Biryani Masala Powder at Home with Step-by-Step Photos
- How to store?
- Tips for the Best Homemade Biryani Masala Powder
- Frequently Asked Questions
- How to Use Biryani Masala
- Biryani Recipes You Might Love
- Recipe Card
This authentic biryani masala recipe is a versatile spice mix that can be used for making hyderabadi chicken dum biryani, egg dum biryani, quick prawn biryani, or Hyderabadi mutton biryani, and even vegetarian versions like veg dum biryani and quick pressure cooker veg pulao. Plus, you can use this biryani masala powder in your homemade chicken curry/mutton curry recipes.
I've experimented with making biryani masala at home many times, but I couldn't get the right spice blend for biryani. Some batches were too spicy, while others were so mild they didn't even taste like biryani. This masala powder recipe is the result of my trials and errors, and I'm confident that this is the best biryani spice mix & you'll love it.
Why Make Your Own Biryani Masala?
Biryani is one of the most beloved dishes worldwide, and the secret to a perfect biryani lies in the masala powder used. Making your biryani spice mix allows you the following benefits:
- You can modify the spices to your taste and preference. You can make your biryani masala spicy or mild.
- Quick and easy to make. Roast all the spices on low heat until aromatic and then grind to a fine powder. Ready in 15 minutes.
- Cost-effective, preservative-free. Store-bought versions often contain preservatives or artificial additives, but when you make them at home, you ensure the freshest and most authentic flavors without preservatives. They are easy on pockets too.
- You can ensure that your homemade masala is free from allergens or unwanted ingredients. No added artificial flavors in your biryani spice-mix.
Watch: How to Make Biryani Masala Powder (Video)
Ingredients for the Best Homemade Biryani Masala
In this post, I’ll show you how to make the best homemade biryani masala powder that’s bursting with the flavors of traditional Indian spices. This masala is perfect for creating fragrant and flavorful chicken biryani in pressure cooker or butter chicken biryani. Here’s what you will need to make this DIY biryani spice mix.
- Whole spices: Bay leaves, caraway seeds/shahi jeera, cumin, coriander seeds, fennel, black peppercorns, cinnamon, black cardamoms, nutmeg, green cardamoms, mace (javitri), star anise, black stone flower, cloves, and dried red chilies.
- Ground spices: Turmeric powder, Kashmiri red chili powder, and Garlic powder.
Please do not skip any of these spices, they are the key whole and ground spices for authentic biryani masala.
How to Make Biryani Masala Powder at Home with Step-by-Step Photos
Step 1: Clean the spices
- Start with cleaning thoroughly all the whole spices, especially cumin, coriander, fennel, and caraway seeds, to remove any debris, stones, or husks. Ensure the spices that you are using are fresh, as older stored spices may lose their aroma.
Step 2: Dry roast the biryani spices
- On low heat, dry roast the bay leaves, stirring continuously until aromatic and crisp. On low heat, dry roast the bay leaves until aromatic and crisp. To check if they are ready, crush a leaf between your palms. If it crushes easily, they are done. Remove 2 bay leaves and set them aside, we will use them later. Transfer the remaining bay leaves to a plate.
- Next, dry roast 1 tablespoon black cumin/caraway seeds/shahi jeera, 1 tablespoon cumin, 2.5 tablespoon coriander seeds, 1 tablespoon fennel, 30 black peppercorns, 3-inch cinnamon,3 black cardamoms, ½ nutmeg, 15 green cardamoms, 1.5 maces (javitri), 2-star anise, 5 black stone flower, 15 cloves, and 5-6 dried red chilies, over low heat until lightly golden and fragrant. Do not let them over-fry or turn dark brown; this means the spices are burnt. Switch off the heat.
- Add 1 tablespoon Kasuri Methi to the pan. Let it roast on leftover heat. Stir it for a minute. Remove all the roasted spices to a plate.
Step 3: Cool and grind biryani masala
- Let the roasted spices cool completely before transferring them to a grinder. Add 1 tablespoon garlic powder, ½ teaspoon turmeric powder, and 1 tablespoon Kashmiri red chili powder, then grind everything into a coarse powder.
Tip for the Best way to grind spices: When grinding spices in a mixer or blender, use short pulses instead of continuous grinding. This prevents the machine from overheating, which can preserve the aroma and flavor of the spices for a longer time.
- Finally, crush the bay leaves that you kept aside while roasting them. Add it to the masala powder along with the green cardamom. Your homemade biryani masala is ready that's better than any store-bought masala.
How to store?
Store the homemade masala in an airtight container in a cool, dry place. Stays good for a month. For extended shelf life, Store biryani masala in the freezer. Stays good for 3 months. Use a dry spoon to take out the masala powder.
Tips for the Best Homemade Biryani Masala Powder
Follow these tips to ensure your biryani spice blend is full of flavor and stays fresh for longer.
- Roast spices on low heat: Always dry roast the spices on a low flame to release their essential oils without burning them. This enhances the flavor.
- Sun-dry the spices: Alternatively, you can sun-dry the spices if you prefer not to roast them. Ensure they are crisp before grinding.
- Use fresh spices: Always use fresh, good-quality spices. Stale or old spices won’t impart the same aroma and flavor to the masala.
- Small batches are best to preserve spice flavor: Make small batches of biryani masala powder and use it within 1-2 months for maximum freshness and flavor. The aroma of homemade spice blends diminishes with time.
- The best way to store masala powder is in an airtight container. For a longer shelf life, keep it in the freezer to retain its flavor for up to 3 months. Use a dry spoon to take out the Masala.
Frequently Asked Questions
Garam masala is a general spice blend used in a variety of Indian dishes like curries, marinades, and vegetables, the flavor is aromatic and mild while biryani masala includes the same spices used to make garam masala but contains additional spices like black stone flower, specifically suited for biryani.
Garam masala is more versatile and has a milder flavor, while biryani masala is specifically designed for making biryani and has a more intense/strong flavor.
When we roast the spices, it enhances their flavor and aroma by releasing their essential oils. If you skip this step, you might miss out on a lot of deliciousness. Also, roasting spices can make them crispier, which makes it easier to grind them.
Homemade masala powder can be stored for up to a month at room temperature or for 3 months in the freezer. After that, the spices lose their aroma and flavor.
You can use either a traditional Indian mixer grinder, suitable for both dry and wet grinding, or a specialized spice grinder. Both options are great for making biryani spice powder and are easy to use and clean.
How to Use Biryani Masala
This versatile masala can be used in a variety of dishes, not just biryani. Here’s how you can incorporate it:
- In Biryani: Add 2 tablespoons of biryani masala powder: 1 tablespoon while marinating the chicken/mutton, and then ½ tablespoon while making the biryani gravy and ½ tablespoon while layering the biryani rice. This is for 1 kg chicken.
- In Curries: Add a tablespoon of this biryani spice mix to chicken or mutton curries for rich, aromatic gravy. Taste and add more as per taste.
- In Pulav: Add a teaspoon of this masala to vegetable or chicken pulav for added depth of flavor.
Now that you know how easy it is to make your biryani masala powder at home, why not give it a try? You’ll be amazed by the difference in taste and aroma compared to store-bought options.
Tried this recipe? Please leave a comment and let me know how it turned out! Don’t forget to rate the recipe below and share your version of homemade biryani masala on Instagram—tag me @theyummydelights so I can see your creations!
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Biryani Recipes You Might Love
Recipe Card
Homemade Biryani Masala Powder Recipe (How To Make Biryani Masala)
Equipment
- 1 Heavy bottom pan
- 1 Mixer/Grinder Jar or Spice Grinder
Ingredients
- 1 tablespoon caraway seeds (shahi jeera)
- 1 tablespoon cumin (jeera)
- 2.5 tablespoon coriander seeds (dhaniya)
- 1 tablespoon fennel (saunf)
- 30 black peppercorns (kali mirch)
- 3 inch cinnamon (dalchini)
- 3 black cardamoms (badi elaichi/masala elaichi)
- ½ nutmeg (jaiphal)
- 15 green cardamom (choti elaichi
- 1 and half mace (javitri)
- 2 star anise (chakra phool)
- 5 black stone flower (pathat ke phool/biryani phool/dagad phool)
- 15 cloves (laung)
- 5-6 dried red chilies
- 9 bay leaves small size, if bigger in size then 5-6 is enough
- 1 tablespoon garlic powder
- ½ teaspoon turmeric powder
- 1 tablespoon kashmiri red chili powder do not add any other spicy red chili powder
- 1 tablespoon Kasuri Methi
Other ingredients
- 2 bay leaves roasted earlier
- 12-15 green cardamoms
Instructions
- Clean the Spices: Start with cleaning thoroughly all the whole spices, especially cumin, coriander, fennel, and caraway seeds, to remove any debris, stones, or husks. Ensure the spices that you are using are fresh, as older stored spices may lose their aroma.
- Dry Roast the Spices: On low heat, dry roast the bay leaves, stirring continuously until aromatic and crisp. On low heat, dry roast the bay leaves until aromatic and crisp. To check if they are ready, crush a leaf between your palms. If it crushes easily, they are done. Remove 2 bay leaves and set them aside, we will use them later. Transfer the remaining bay leaves to a plate.
- Next, dry roast all the other spices - 1 tablespoon black cumin/caraway seeds/shahi jeera, 1 tablespoon cumin, 2.5 tablespoon coriander seeds, 1 tablespoon fennel, 30 black peppercorns, 3 inch cinnamon,3 black cardamoms, ½ nutmeg, 15 green cardamom, 1.5 mace javitri), 2 star anise, 5 black stone flower, 15 cloves, and 5-6 dried red chilies, over low heat until light golden and fragrant. Do not let them over fry or turn dark brown; this means the spices are burnt. Switch off the heat.
- Add 1 tablespoon Kasuri Methi to the pan. Let it roast on leftover heat. Stir it for a minute. Remove all the roasted spices to a plate.
- Cool and Grind: Let the roasted spices cool completely before transferring them to a grinder. Add 1 tablespoon garlic powder, ½ teaspoon turmeric powder, and 1 tablespoon kashmiri red chili powder, then grind everything into a coarse powder.Tip: When grinding spices in a mixer or blender, use short pulses instead of continuous grinding. This prevents the machine from overheating, which can preserve the aroma and flavor of the spices for a longer time.
- Store the Masala Powder: Store the masala in an airtight container in a cool, dry place. Stays good for a month. For extended shelf life, keep it in the freezer. Stays good for 3 months. Use a dry spoon to take out the Masala.
- Finally, crush the bay leaves that you kept aside while roasting them. Add it to biryani masala along with the green cardamom. Your homemade biryani masala is ready that's better than any store-bought masala.
Video
Notes
- Roast on Low Heat: Always dry roast the spices on a low flame to release their essential oils without burning them. This enhances the flavor.
- Sun Dry for a Healthier Option: Alternatively, you can sun-dry the spices if you prefer not to roast them. Ensure they are crisp before grinding.
- Use Fresh Spices: Always use fresh, good-quality spices. Stale or old spices won’t impart the same aroma and flavor to the masala.
- Small Batches Are Best: Make small batches of biryani masala powder and use it within 1-2 months for maximum freshness and flavor. The aroma diminishes with time.
- Storage Matters: Store the masala powder in an airtight container. For longer shelf life, keep it in the freezer it to retain its flavor for up to 3 months. Use a dry spoon to take out the Masala.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
Making biryani masala powder at home is so easy and makes your biryani taste delicious. I make it in small batches and use it in all my biryani recipes. You'll never want to use store-bought again. I hope you give it a try.
Shubha Arya
Hi, I just tried the recipe. It's so fragrant. Can't wait to use in my biryani. If making biryani with it do I need to add red chili powder? and if yes then how much?
Preeti Nayak
Yes, depends whether you prefer less spicy or too spicy. If you prefer less spicy then add 1/2 tsp red chili powder.