Biryani masala powder recipe with step by step photos and video recipe. The fragrance of freshly made biryani masala is so divine that if you make it once at home, you will never buy any store bought biryani masala powder for making biryani. This biryani masala powder can be used for making chicken biryani, egg biryani or mutton biryani. You can also use it for making Veg Biryani or Veg Pulav. This can also be used for making Chicken/Mutton Curry.
For making Biryani masala powder the aromatic spices are roasted and then ground to a fine powder. You can dry the spices under Sun till crisp and directly blend it to a fine powder. No need to roast the spices. Store it in an airtight container. Use a dry spoon to take out the Masala. It is better to make the masala in a small quantity and use it within a month or two. The aroma of ground spices decreases with time. To increase the shelf life keep it in the refrigerator.
Biryani Masala recipe | How to make Biryani Masala powder recipe
Equipment
- Heavy bottom pan
Ingredients
- 15 Green Cardamom or Elaichi
- 2 Black Cardamom or Badi Elaichi
- 2 Star Anise or Chakra Phool
- 2 blade Mace or Javitri
- 10 Cloves or Lavang
- 4 Bay Leaf or Tej Patta small size
- 1 tsp Cumin or Jeera
- 1 tsp Caraway Seeds or Shahi Jeera
- 1 tbsp Coriander Seeds or Sabut Dhaniya
- 4 inch Cinnamon
- 1/4 tsp Grated Nutmeg
- 20 Black Pepper Corns
- 3 Dried Kashmiri Red Chilies
- 4 Black Stone Flower/Dagad Phool
- 1 tbsp Dry Fenugreek Leaves
- 1/2 tsp Turmeric Powder
Instructions
- Clean the spices one by one. Check for any stones, husks or worms in them. Better to use fresh Spices.
- Dry roast dried Kashmiri red chilies, Bay leaf, and Kasuri methi, one by one, on a low flame.
- Dry roast the rest of the spices together on a low flame except turmeric powder.
- Let it cool down.
- Once cooled, transfer all the roasted ingredients to the grinder/mixer jar. Add turmeric powder and grind it to a fine powder.
- Biryani Masala powder is ready. Store it in an airtight container. Use a dry spoon to take it out.
Video
Notes
2. Use fresh spices.
3. Dry roast the spices on a low flame.
How to make biryani masala powder with step by step photos:
- Clean the spices one by one. Check for any stones, husks or worms in them. Better to use fresh Spices. Dry roast dried Kashmiri red chilies, Bay leaf, and Kasuri methi, one by one, on a low flame.
2. Dry roast the rest of the spices together on a low flame except turmeric powder.
Let it cool down.
3. Once cooled, transfer all the roasted ingredients to the grinder/mixer jar. Add turmeric powder and grind it to a fine powder. Biryani Masala powder is ready. Store it in an airtight container. Use a dry spoon to take it out.
My Tip:
- Roast all the spices and let it completely cool down before grinding.
- Roast the whole spices on a low flame. Alternatively, you can sun dry the spices too.
- Always use a dry spoon for taking out the biryani masala powder.
- Make the masala powder in small quantity and use it because this homemade biryani masala powder loses its aroma over time.
- To increase the shelf life, put it in an airtight container and keep it in the freezer.
Please leave your valuable suggestions, feedback or any query related to the recipe in the comment box. If you make this recipe in any other way, do share your tips and suggestions to make it better. Till then enjoy your day………Happy Cooking 🙂
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?
Yes, depends whether you prefer less spicy or too spicy. If you prefer less spicy then add 1/2 tsp red chili powder.