Biryani masala is an aromatic blend of spices that is used for flavoring biryani. The homemade biryani masala tastes so much more fresh and flavorful than the store bought versions, and is really easy to make.
What is biryani?
Biryani is an extremely popular dish from the Indian subcontinent. There are many regional variations for making this dish, but in its basic form, it is made by layering rice cooked with a spicy gravy made of meat or vegetables and is generally slow cooked till the flavors are well infused in the dish.
The secret to a great biryani lies in the perfect blend of spices, that lend it depth and aroma. Made by grinding a variety of whole spices, this masala gives the biryani its characteristic unique spicy flavor.
Why make your own biryani masala?
The flavor of spices comes from volatile oils and compounds, which evaporate when exposed to air and light. And so ground spices tend to lose their taste and flavor over time. While store-bought biryani masala is definitely more convenient, it doesn’t come close to the taste of freshly ground spices.
Whole spices have a much longer shelf life and can stay fresh for a few years. Therefore is always best to buy whole spices and grind them as needed to maximize their flavor in cooking.
Another great thing with homemade biryani masala is that you can control the ingredients that go into it. You can not only avoid the preservatives and artificial flavors, but also tailor the flavors to your taste preferences.
difference between biryani masala and garam masala?
Biryani masala is often more intense in flavor compared to garam masala and imparts a unique richness and complexity to biryani. Garam masala has a comparatively subtle warmth and is less pungent.
While some of the spices used in biryani masala and garam masala are common, there are many differences. Also the ratios of each spice added in both the masalas are different. Use of spices like caraway seeds, fennel seeds, nutmeg, mace, star anise and stone flower give biryani masala a different flavor profile.
Tips for making biryani masala
Here are a few tips to make the perfect blend of biryani masala –
- The first step is to roast the whole spice at low flame. Warming them helps to release their essential oils and make them more flavorful.
- You can add some salt while roasting the spices. This helps with even cooking and prevents them from burning.
- Let the spices cool down completely before grinding them.
- After grinding you can sieve the masala and discard the larger pieces or use them in a curry or tea.
- I have used nutmeg powder and kashmiri red chilli powder here, but you can use half of a whole nutmeg and 5-8 dried kashmiri red chillies instead as well.
- Also stone flower or dagad phool is generally added in hyderabadi biryani masala, but I have not added here since I couldn’t find it. If you have then you can add it in as well.
Storage Suggestions
After grinding the spices, let them cool down to room temperature. Then store them in a clean airtight glass jar. Keep them in a cool and dry place.
The masala will stay fresh and flavorful for 6 months if stored properly and away from moisture. You can also store it in the freezer to enhance its shelf life.
To make biryani masala at home follow the detailed step by step recipe with photos posted below.
Biryani Masala Recipe
Recipe Info
Nutrition
Equipment
Ingredients For Biryani Masala Recipe
- 5-6 Bay Leaves (Tej Patta)
- 2 Teaspoon Coriander Seeds (Sabut Dhaniya)
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Teaspoon Shah Jeera (Caraway Seeds / Kala Jeera)
- 1 Teaspoon Saunf (Fennel Seeds)
- 1 Teaspoon Black Peppercorn (Sabut Kali Mirch)
- 15 Laung (Cloves)
- 10 Green Cardamom (Hari Elaichi)
- 3 Black Cardamom (Badi Elaichi)
- 3 Star Anise (Chakr Phool)
- 2 Javitri (Mace Strand)
- 2 Inch Dalchini (Cinnamon Stick)
- 1 Teaspoon Salt
- 1 Teaspoon Nutmeg Powder (Jaiphal)
- 1 Teaspoon Turmeric Powder (Haldi)
- 2 Teaspoon Red Chilli Powder
Step By Step Instructions for Biryani Masala Recipe
- Gather all the whole spices – tej patta, sabut dhaniya, cumin seeds, shah jeera, saunf, black peppercorn, laung, green cardamom, black cardamom, star anise, mace and cinnamon sticks.5-6 Bay Leaves (Tej Patta), 2 Teaspoon Coriander Seeds (Sabut Dhaniya), 1 Teaspoon Cumin Seeds (Jeera), 1 Teaspoon Shah Jeera (Caraway Seeds / Kala Jeera), 1 Teaspoon Saunf (Fennel Seeds), 1 Teaspoon Black Peppercorn (Sabut Kali Mirch), 15 Laung (Cloves), 10 Green Cardamom (Hari Elaichi), 3 Black Cardamom (Badi Elaichi), 3 Star Anise (Chakr Phool), 2 Javitri (Mace Strand), 2 Inch Dalchini (Cinnamon Stick)
- Add all the whole spices in a pan along with some salt. Roast the spices on low heat till they become fragrant.1 Teaspoon Salt
- Let the spices cool down, then add them to a grinder.
- Also add some turmeric powder and nutmeg powder. You can also use 1/2 piece of whole nutmeg instead.
- Add red chilli powder. I've used kashmiri red chili powder, which has a nice color but less spice. if using spicier powder, reduce quantity. You can also add whole dried red chillies instead.
- Grind all the spices in a fine powder.
- Biryani masala is ready. Let the masala cool completely and then transfer it into an airtight jar.
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