Biryani Masala Powder Recipe (Homemade)
Making your own homemade biryani masala powder is easier than you might think! With a few basic Indian spices from your pantry, you can create a perfectly balanced spice blend that transforms any biryani — chicken, mutton, or vegetable — into a restaurant-style masterpiece.This biryani spice mix is perfect for Indian and Pakistani biryani recipes. Just 1 tablespoon of masala is enough to flavor 1 kilogram of biryani with rich aroma and authentic taste. Once prepared, you can store it for up to 6 months, making it a great timesaver for quick biryani cooking.
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Servings: 3 Persons
Calories: 62kcal
Equipment
- Frying Pan
- Grinder
- Mason Jar
Ingredients
Whole Spices
- 1 tablespoon Cumin Seeds Zeera
- 2 teaspoon Cloves Laung - 25
- 2 teaspoon Green Cardamom Hari illaichi (30)
- 6 leaves Bay leaves Taiz Patta
- 1 tablespoon Black Pepper (whole corns) Kali Mirch – 1 Tbsp
- 1 tablespoon Coriander Seeds Sabut Dhania
- 4 Mace Javitri
- 5 Black Cardamom Badi Illaichi
- 5 sticks Cinnamon Dar Chini – 2" long
- ½ Nutmeg Jayfal (remove the shell)
- 4 Ani Seed Badyan
Ground Spices (Powdered)
- 1 teaspoon Red Chili Powder – 1 Tsp Lal Mirch Powder (Kashmiri) for strong red color.
- ½ teaspoon Garlic Powder – ½ Tsp Lehsun Powder
- ½ teaspoon Ginger Powder Adrak Powder
- ½ teaspoon Cumin Powder Zeera Powder
- 1 teaspoon Salt Namak
- ⅓ teaspoon Black Salt Kala Namak
- ⅓ teaspoon Mango Powder Amchoor
Instructions
Roast Whole Spices
- In a dry pan, lightly roast the whole spices (cumin, cloves, cardamom, bay leaves, black pepper, coriander, mace, black cardamom, cinnamon, nutmeg, and star anise) over low heat until fragrant.Tip: Don’t over-toast — you just want to release the aroma, not burn the spices.
Grind the Masala
- Once cooled, transfer all the roasted spices to a spice grinder or blender and grind into a fine powder. This becomes your homemade garam masala base.
Mix The Ground Masala
- In a mixing bowl, combine the garam masala powder with red chili, garlic, ginger, cumin, salt, black salt, and mango powder.Mix well to make a uniform blend.
Store & Use
- Transfer the biryani masala into an airtight glass jar. Store in a cool, dark place for up to 6 months. [Tip]: Always use dry spoon to take out masala.
Video
Notes
This biryani masala quantity is recommended for 1 to 1.5 kg biryani (rice + meat). You can multiply the quantity as per your use.
Pro Tips:
- Roast Gently, Don’t Burn: Dry roast whole spices on low heat until aromatic — over-roasting can make the masala bitter.
- Cool Before Grinding: Always let roasted spices cool completely before grinding. This helps preserve their natural oils and aroma.
- Use a Clean, Dry Grinder: Moisture can spoil your masala quickly — make sure your grinder jar is completely dry.
- Grind in Batches: For a fine and even texture, grind the spices in small batches.
- Add Powders Later: Mix red chili, garlic, ginger, and mango powder after grinding the whole spices to maintain their freshness.
- Store in Airtight Jar: Keep your biryani masala in a clean, airtight glass jar away from sunlight to preserve flavor and color.
- Label & Date: Write the preparation date on the jar — the spice mix stays fresh for up to 6 months.
- Use Birista (biryani onions) for perfect degi flavor. Mix the biryani masala with yogurt, and hand crushed crispy fried biryani onions.
- Test & Adjust: Every batch of spices can vary — taste and adjust the salt, chili, or mango powder based on your preference.
Nutrition
Serving: 25g | Calories: 62kcal
