The only Biryani Masala Recipe you need in your Masala(spice) cabinet. Ditch the boxed spices that come with many unknown additives and make this beautifully fragrant homemade Biryani Masala Powder. Your quest of finding "How to make Biryani Masala Powder" ends here.
Story behind this Biryani Masala Recipe
Growing up, I had never seen my Ammi(mother) use boxed Biryani Masala or Garam Masala in India. She would grind her own spices every month without fail. The fragrance from those spices as she roasted them using her old Kadai (wok) is still in my memories. She ground the spices in her ancient-looking spice grinder after dry roasting them. She has been using the same spice grinder for over 30 years, folks. I have yet to find a spice grinder that won't break.
I can't brag enough about my Mother's Masalas Masha'Allah. Her Biryani Masala and Garam Masala are loved by many and meaty meals made from those masalas get finger-licked by family and friends.
Therefore, this Biryani Masala recipe is close to my heart. It brings back many wonderful memories; memories of eating Biryani and meat curry prepared by my Mother using this spice blend. I would take the first bite of her curries and biryani and instantly know she had used her homemade spice blend.
What is Biryani Masala?
Biryani is a very famous Rice and Meat dish in South Asia and Masala is a blend of many different whole spices. The spice blend used in Meat Curry for Biryani is a base source to create the magical taste of Biryani. Understanding which spice goes in what quantity for Biryani Spices is a gifted skill.
Learning about the tastes of spices, experimenting, and understanding exactly which spice to include, which one to exclude, and which one overpowers the other spice is the key to creating the best blend of Biryani Masala.
You will find many different varieties of Biryani in South Asia. That's how versatile Biryani is. The main ingredients of Biryani Masala (spices) are the same.
Garam Masala for Tangy Biryani
Some parts of South Asia include Amchur Powder (dried mango powder) in their Biryani Masala blend for the tang, and others prefer to add Aloo Bukhara (dried prunes). Either way, South Asians love their Biryani. They are very proud of their Biryani heritage and refuse to hear anything negative about it.
What is in This Recipe
This is my family recipe. I have used 13 main whole spices to create this beautifully fragrant Biryani Masala blend. It can be used as Garam Masala for Curries.
Adjust chili powder, turmeric, cumin-coriander, and salt according to your spice tolerance for biryani masala.
This recipe requires dry roasting the ingredients. Dry roasting the spices drives off the excess moisture and toasted spices are easier to grind into a fine powder consistency. Dry roasting lengthens the shelf-life of powdered spices. Biryani Masala stays great for up to 6 months in an airtight container or a Jar.
My Biryani Masala blend includes Fennel seeds, Cumin seeds, Caraway seeds, Cloves, Cinnamon, Black Peppers, Bay Leaves, Nutmeg, Mace flower, Black Cardamom, Green Cardamom, and Whole Coriander seeds.
The ingredients are easily available at any local South Asian grocery store. You can purchase the ingredient on my Amazon storefront if you like. Click here to purchase the Ingredients.
Bombay Biryani Blend
Exact measurements for Bombay Biryani Masala are included in the recipe card notes.
For Mild Bombay Biryani Masala:
- Biryani Masala
- Kashmiri Chili Powder
- Turmeric Powder
- Coriander Powder
- Cumin Powder
- Kasoori Methi dried Fenugreek
- Amchur Powder
- Fenugreek powder, optional
- Dried Prunes/Plums (Aloo Bukhara)
- Whole spices like cinnamon sticks, green & black cardamom, cumin seeds, caraway seeds, whole black pepper, cloves, mace, and star anise.
How to Use Biryani Masala
Biryani recipes to use this most fragrant Biryani Masala. You can also use this blend as a garam masala for meat curries.
- Easy Chicken Biryani
- Mutton Biryani
- Indian Chicken Curry Recipe
- Veg Dum Biryani
- Chicken and Potato Curry
- One-Pot Vegetable Spicy Rice
Tip: use 1 teaspoon to 1 tablespoon in a large pot of Meat Curry depending on your tolerance of spices. Go for less quantity if you are trying Biryani Masala for the first time. Increase the amount as needed.
Biryani Masala Recipe | Bombay Biryani Masala
Dry roast Spice Blend
- 3 Tablespoons Whole Coriander Seed , Sabut Dhaniya
- 20 Black Cardamom , Badi Elaichi
- 1 ½ Tablespoons Black Pepper Corn , Sabut Kali Mirch
- ½ Tablespoon Whole Cloves , Sabut Laung
- ¼ cup Cinnamon Stick , DaalChini
- 2 Tablespoons Fennel Seed , Saunf
- 1 ½ Tablespoons Cumin Seed , Jeera
- 1 ½ Tablespoons Black Cumin Seed , Shahi Jeera
- 6-8 Star Anise , Badiya Phool
- Heat a wok or a skillet on medium heat.
- Add whole coriander, cumin seed, clack cumin seed, fennel seed, cinnamon, cloves, black pepper, star anise, and black cardamom to the wok. Turn the heat down to low and dry roast the spices for 5 to 6 minutes while stirring continuously. Take the spices out in a bowl and set them aside to cool down.
- Grind nutmeg, green cardamom, and mace until a fine powder forms. Take the spice blend out in a bowl.
- Now grind all the roasted spices and bay leaves at once or in a batch until a fine powder forms.
- Add the roasted spice blend into the non-roasted spice blend and mix it until well combined.
- Transfer the Biryani masala in an airtight container or a jar. Store the Biryani Masala at room temperature in a pantry, away from any moisture.
- 1 teaspoon My Biryani Masala
- 1 teaspoon Kashmiri Chili Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- 1 teaspoon Salt
- 1 teaspoon Amchur Powder
- ½ teaspoon dried Fenugreek
- 6 to 8 Dried Prunes/Plums(Aloo Bhukara)
- Few whole spices of your choice like, cinnamon stick, green & black cardamom, cumin seeds, caraway seeds, whole black pepper, cloves, mace, and star anise.
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