This one-of-a-kind homemade biryani masala powder recipe infuses your biryani with authentic flavors and enticing aromas. This easy-to-make masala powder includes a blend of whole spices that are likely already in your kitchen and can be prepared in just 15 minutes. The result? A homemade biryani that bursts with the most enchanting and delectable flavors, creating a truly memorable dining experience.
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About Biryani Masala
Biryani Masala Powder, a unique and aromatic spice blend made from whole spices, is a culinary treasure that varies in composition. It adds a distinct depth and complexity to any biryani recipe.
Making Biryani Masala powder involves slow-roasting a blend of over 12 whole spices until they release their aromatic oils before grinding them into a fine powder. The result is an incredibly fragrant and richly seasoned ingredient that enhances the overall taste of your biryani.
The aroma that fills the house while roasting the ingredients is simply amazing.
Making your own Homemade Masala Powder is a culinary adventure that empowers you to tailor the flavors to your liking. Whether preparing a traditional biryani or exploring different pulao varieties, this versatile spice blend adds a delightful depth of flavor and a sense of accomplishment to your cooking.
I made this homemade Biryani masala powder some years ago and have never looked back. I always ensure that my kitchen is stocked with this masala.
While purchasing pre-made masala powders from supermarkets may seem more convenient, they often lack aromatic richness and contain preservatives. By making your own masala, you ensure a superior flavor profile and the satisfaction of using pure, quality ingredients, elevating your biryani to a whole new level.
The delightful aroma and exquisite flavors of homemade spice blends are truly unmatched. Trust me, this unique spice blend has a transformative power. It can turn a simple biryani into a culinary masterpiece, taking it to a whole new level of deliciousness.
I encourage you to create your batch of this aromatic spice blend and experience its difference in your biryani. I am sure that your biryanis will be even more flavorful and delightful with this homemade masala powder.
Ingredients required to make Biryani Masala
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Whole spices – Cumin seeds, caraway seeds, coriander seeds, Bay leaf, cloves, mace, black peppercorn, nutmeg, red dried chilies, green cardamom, black cardamom, kasuri methi, and cinnamon.
- Powdered spices: You will need salt and turmeric powder.
Step-by-step process
- Take all the spices in a hot pan. Lower the flame and toast the whole spices for 7 to 8 minutes on low to medium heat or until they become fragrant, stirring constantly to prevent burning.
- Take the spices out in a bowl; add kasuri methi, Nutmeg powder, salt, and turmeric powder. Mix well and allow them to cool.
- Add roasted spices to the grinder jar and grind to a smooth powder. Tiny grits of spices are all right in the masala.
- You can sieve the Biryani Masala Powder and grind the tiny bits that remain on the sieve if you want.
- Let it cool down. You can spread it on a plate or let it cool in the grinder jar. Then, spoon the powder into a clean glass jar. Store it in an airtight container for up to 6 months at room temperature.
Notes
- Remember to start by cleaning the spices thoroughly. After that, consider sun-drying them for some time before proceeding to the next step, which involves roasting them.
- When preparing biryani masala powder, you can sift it once before storing it. However, leaving the powder slightly coarse is recommended, as this enhances its flavor when added to biryani.
- In addition, always try to use whole spices rather than pre-ground ones whenever possible. Toasting and grinding the spices just before use amplifies their aroma and flavor.
- It’s crucial to let the roasted spices cool down completely before grinding. Grinding warm spices can result in a paste rather than a fine powder.
Storage
This homemade biryani masala can be stored in the fridge for up to 6 months at room temperature and for about a year. Store it in an airtight glass jar away from direct sunlight to ensure its freshness. This will help preserve its flavor and aroma for longer periods.
Mix Biryani Masala with yogurt, ginger, garlic, herbs, turmeric, and red chili powder. Use around 1 ½ tablespoon of Biryani Masala for every pound of marinated veggies or protein. This will help infuse the ingredients with rich aromatic flavors, resulting in a delicious Biryani dish.
More Homemade masala powder mix recipe
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Homemade Biryani Masala Powder recipe
Ingredients
- 4 grams Mace Javintri (around 3 to 4)
- 3.5 grams Caraway seeds shah jeera (around 2 tsp)
- 10 gram coriander seeds around 2 tbsp
- 5 grams cloves lavang (around 2 tsp)
- 9 grams black peppercorn around 1 tbsp
- 16.5 green cardamom green Elaichi (around 2 tbsp)
- 4.5 black cardamom Badi elaichI (around 5 to 6 )
- 2.5 grams cumin seeds Jeera (around 1 tsp)
- 4 grams cinnamon around 3 inch
- 10 grams whole dried red chilies around 6 to 7
- 7 to 8 bay leaves
- 1 tablespoon Kasuri methi
- ½ teaspoon salt
- ½ teaspoon turmeric powder
Instructions
- Heat the pan and add all the spices. Lower the flame and toast the spices for 7 to 8 minutes on low to medium heat or until they become fragrant, stirring constantly to prevent burning.
- Take the spices out and put them in a bowl. Add kasuri methi, Nutmeg powder, salt, and turmeric powder. Mix well and allow them to cool.
- Add roasted spices to the grinder jar and grind to a smooth powder. Tiny grits of spices are all right in the masala.
- Note – You can sieve the Biryani Masala Powder and grind the tiny bits remaining on the sieve.
- Let it cool down. You can spread it on a plate or cool it in the grinder jar. Then, spoon the powder into a clean glass jar. Store it in an airtight container at room temperature for up to 6 months.
Notes
- Remember to start by cleaning the spices thoroughly. After that, consider sun-drying them for some time before proceeding to the next step, which involves roasting them.
- When preparing biryani masala powder, you can sift it once before storing it. However, leaving the powder slightly coarse is recommended, as this enhances its flavor when added to biryani.
- In addition, always try to use whole spices rather than pre-ground ones whenever possible. Toasting and grinding the spices just before use amplifies their aroma and flavor.
- It’s crucial to let the roasted spices cool down completely before grinding. Grinding warm spices can result in a paste rather than a fine powder.
Nutrition
Warm regards,
Dhwani.
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