• Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • ABOUT

Swasthi's Recipes

Home >> Recipes >> Latest

Biryani masala powder recipe | How to make biryani masala

By swasthi , on December 11, 2019, 167 Comments, Jump to Recipe

Biryani masala powder recipe – Flavorful, aromatic & easy to make at home. This homemade biryani masala powder can be used to prepare any kind of Biryani like a hyderabadi veg dum biryani, easy chicken biryani in cooker or a simple hyderabadi chicken biryani. It can also be used to make chicken curry of your choice.

biryani masala

Today’s markets are flooded with ready made powders and masalas that many buy them instead of preparing at home.

Advertisement

But making biryani masala powder at home is very easy. The aroma of fresh homemade spice powder is always superior to the store bought ones. It can be prepared in bulk and freezed. It lasts for an year, if packed in separate containers or foils and handled with moist free spoons and hands.

For years i had been hunting for a good homemade biryani masala powder recipe that is suitable for home cooking that is not very pungent nor very spicy but should have a good and moderate aroma of spices. This recipe has been updated overtime for making it better.

The original recipe that many of my blogger friends have tried from my blog is still the same except that I have added new ingredients to make it the best. To reduce your dish from becoming pungent, use in moderate quantities.

To retain the aroma of the biryani masala powder, make small packs of the powder using foil or freezer safe jars and freeze them. Open and use them one after the other when you need it. You can even mill the ingredients which is often the best. Please stick on to the quantity of ingredients mentioned for best results.

Ingredients or spices used to make biryani masala or chicken masala powder

ingredients spices for biryani masala powder

How to make biryani masala

1. Dry roast the spices one after the other on a low flame to prevent burning them. You could sun dry too instead of roasting or you could totally skip the process of roasting as i sometimes do and i find no difference.

2. Cool the spices and powder in a blender or you can mill it, sieve and store in an airtight jar. I powder the left over again and sieve, repeating the process thrice.

roasting cooling grinding spices for biryani masala powder

3. Store biryani masala powder in a clean airtight glass jar.

An image of kalpaasi, stone flower called as dagad phool in hyderabadi langauge. This is my latest addition to the biryani masala powder. Do not skip this if you intend to use it for chicken recipes.

kalpaasi, dagad phool

Biryani masala can also be stored in refrigerator.

Biryani masala

More Masala powder recipes on the blog
Punjabi garam masala powder
Sambar powder
Pav bhaji masala powder
Simple garam masala powder

briyani masala recipe
Advertisement

Homemade biryani masala powder recipe

Advertisement
briyani masala recipe

Biryani masala powder recipe | How to make biryani masala recipe

Biryani masala powder or chicken masala powder is a spice mix that is used to prepare fragrant biryani rice like chicken biryani or vegetable biryani. It can also be used to make chicken masala curry.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings1 cup (120 ml)
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 1 bay leaf or tej patta
  • 1 ½ tsp saunf or fennel seeds or sompu or sombhu
  • 2 star anise or biryani flower
  • 10 to 12 Green cardamom or elaichi
  • 2 Black cardamom or badi elaichi
  • 1 tsp Pepper corn or kali mirch
  • 5 pieces cinnamon or dalchini (2 inches each)
  • 1 tbsp cloves or lavang
  • 4 tbsps Coriander seeds or sabut daniya
  • 2 tbsps Shahi jeera
  • 1 Mace (membrane covering 1 nutmeg) or javitri (refer notes)
  • ½ tsp Nutmeg or jaiphal – grated
  • 3 stone flowers or kalpaasi or dagad phool – medium sized
Advertisement

Instructions

  • Clean up the spices one after the other to pick and discard stones and debris. Wipe clean bay leaf, mace and cinnamon stick with a cloth or tissue.
  • On a low flame, dry roast the spices each separately until they begin to smell good. You can skip roasting and just sun dry them for few hours until crisp. Cool them completely. This step will increase the shelf life.
  • Add them to a blender jar or spice jar. Make a fine powder. They can also be milled to a fine powder in a mill.
  • Sieve and store biryani masala powder in an airtight glass jar. You can use the coarse particles to make masala tea. Biryani masala can also be freezed for an year without losing the flavor.
  • Use biryani masala powder as needed while making any kind of biryani. To make chicken masala curry, use as needed based on the recipe. 
Advertisement

Notes

  1. Left over coarse powder after sieving can be used for curries or for making masala tea. Do not use coarse masala for making biryani as it totally spoils your dish.
  2. Roasting and sun drying are done to bring out the aroma of the spices and to prevent the masala powder from getting worms or going rancid.
  3. If you are going to refrigerate the powder, you can skip the roasting part. i just take my spices right from the freezer , measure and make the powder. The powder warms up on its own by the time it is fine powdered.
  4. Saunf or fennel seeds can be increased to 1 to 1.5 tbsps if you like the flavor.
  5. Mace is the outer membrane or aril surrounding the nutmeg. This recipe needs 1 full mace with several strands. Nutmeg usually comes with the shell. Do not mistake the shell of the nutmeg to be mace.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Biryani masala powder recipe | How to make biryani masala recipe
Amount Per Serving
Calories 234 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 26mg1%
Potassium 741mg21%
Carbohydrates 49g16%
Fiber 29g121%
Protein 8g16%
Vitamin A 50IU1%
Vitamin C 9.2mg11%
Calcium 535mg54%
Iron 10.7mg59%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

WhatsApp
Share1K
Pin22K
Reddit
Tweet
Email
23K Shares
FOR MORE RECIPES

Check your inbox or spam folder to confirm your subscription.


Biryani masala powder recipe | How to make biryani masala
WhatsApp
Share1K
Pin22K
Reddit
Tweet
Email
23K Shares

Related Posts

Advertisement

FEATURED RECIPES

Breakfast Recipes

Upma recipe (r…

upma recipe

Cake Recipes

Banana cake re…

banana cake recipe

Breakfast Recipes

Aloo paratha r…

aloo paratha

vegetarian

Paneer recipes…

paneer recipes

Dal Recipes

Dal makhani (S…

dal makhani recipe

Rice Recipes

Veg biryani re…

veg biryani

Advertisement

POPULAR RECIPES

Idli recipe (S…

soft idli

Samosa recipe …

samosa

Pav bhaji reci…

pav bhaji

Eggless chocol…

eggless chocolate cake

Palak paneer r…

palak paneer

Rajma recipe |…

rajma

Advertisement

Paneer butter …

paneer butter masala

Kadai paneer r…

kadai paneer

Paneer tikka r…

paneer tikka

Advertisement

About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
Read more..

Reader Interactions

Share Your Comments & Feedback: Cancel reply

Recipe Rating




Comments

  1. Advertisement
  2. Samantha Harish says

    January 13, 2021

    5 stars
    Great home made masala powder. I use it for vegetarian and non vegetarian curries.

    Reply
    • swasthi says

      January 16, 2021

      Thank you Samantha

      Reply
  3. Phil says

    December 4, 2020

    5 stars
    This looks great! I was just about to make another batch of my old biryani masala recipe and saw yours. Your addition of kalpasi and anise should really be tasty.
    QUESTION about the star anise: Two WHOLE STARS or just two fingers?
    Thanks!

    Reply
    • swasthi says

      December 5, 2020

      Hi,
      Thank you! It is 2 whole star anise. I have the picture of the same in the post.

      Reply
  4. Harish says

    November 30, 2020

    5 stars
    Question: Is it fine to make biryani and garam masala without jaiphal(nutmeg) and is it okay to not add stone flower

    Reply
    • swasthi says

      November 30, 2020

      Yes it is fine to skip both of them for garam masala.
      But for biryani masala it does make a difference. Stone flower is the main spice for meat biryani. However it is still fine to make it without them.

      Reply
  5. Sonia Chaudhary says

    October 27, 2020

    5 stars
    Helpful tips and easy to follow recipe

    Reply
    • swasthi says

      October 30, 2020

      Thanks Sonia

      Reply
  6. Sonia says

    October 12, 2020

    Hi,
    I made the biryani masala and have been using for biryanis. You have recommended using it for chicken curry too. So if I use this masala in chicken curry do I also add garam masala as per my usual method? How much biryani masala should be added to 1 kg of chicken? Thanks

    Reply
    • swasthi says

      October 13, 2020

      Hi Sonia,
      I use it in place of garam masala. How much to use depends on the kind of curry you are making. I mean it depends on the recipe. I use about 1.5 to 2 tsps for 1 kg chicken to make a normal chicken curry like this. Just to let you know, my family felt chicken curry and chicken biryani flavors were the same when I used this. Use it if you don’t have any other garam masala. Hope this helps.

      Reply
  7. Sabitha says

    October 6, 2020

    5 stars
    Perfect blend of spices and aroma. Made paneer biriyani and was just perfect!

    Reply
    • swasthi says

      October 7, 2020

      Thank you!

      Reply
  8. Advertisement
  9. Sally says

    August 31, 2020

    I have a recipe for chicken biryani I want to try but it calls for biryani masala paste. I would prefer to make myself and like your recipe for biryani masala powder – but how do I convert/measure as a paste?

    Reply
    • swasthi says

      September 1, 2020

      Hi Sally
      Biryani masala paste usually has onions, garlic, ginger,herbs and spices. I have a recipe of chicken biryani that uses homemade biryani masala paste. You may check it here – muslim biryani

      Reply
  10. vidhya says

    July 5, 2020

    5 stars
    Delicious biriyani masala with perfectly balanced taste and aroma….
    Nice and clear writing too…appreciation 👌 and thanks for your efforts☺

    Reply
    • swasthi says

      September 1, 2020

      Welcome Vidhya

      Reply
  11. Neeti says

    June 17, 2020

    Hi,

    I’m really interested in making this biryani masala. I also happen to have all the ingredients, including dagad phool. But, I have a query — what exactly does 3 medium dagad phool mean? Kalpaasi is not available in individual pieces, so could you please explain this and help?

    Thanks in advance

    Neeti

    Reply
    • swasthi says

      June 18, 2020

      Hi Neeti,
      You can use approximately 1 inch 3 pieces

      Reply
  12. Herb Marsh says

    May 16, 2020

    5 stars
    really good cheers

    Reply
    • swasthi says

      May 16, 2020

      Thank you!

      Reply
  13. Rizwana says

    April 13, 2020

    Can i skip nutmeg n javitri in this recipe

    Reply
    • swasthi says

      April 13, 2020

      If you skip a lot of spices, it will affect the flavor. However if you don’t have you may skip

      Reply
  14. Advertisement
  15. Nidhi says

    April 11, 2020

    5 stars
    I used this masala for your Prawn Biryani recipe – which was a smashing hit, another day for chicken curry (with dried fenugreek) which came out fabulous and also as a marinade (with lime & kachri powder) for roast chicken legs which turned out super flavourful without overpowering spices. Recommend to everyone to add to their pantry!

    Reply
    • swasthi says

      May 3, 2020

      Thank you Nidhi!
      Glad to know!

      Reply
  16. Shilpi Ray says

    February 19, 2020

    5 stars
    I followed your instructions and made pav bhaji and biryani masala.. Its amazing.. Thanks for the masala recipes.. Will try making more recipes

    Reply
    • swasthi says

      February 28, 2020

      Hi Shilpi
      You are welcome! Glad to know. Thank you!

      Reply
  17. Subhro Dey Sarkar says

    February 4, 2020

    Plz mention quantity of masala for 1 kg of Chicken & 750 gm rice. Also mention whether I shall add separate ingredients like coriander powder, cumin powder, chili powder etc while marinating the chicken.

    Reply
    • swasthi says

      February 4, 2020

      Hi Subhro Dey
      For every 1 kg chicken you can use about 1.5 tbsps biryani masala. Please check this hyderabadi biryani link for other details.

      Reply
  18. Taina says

    January 3, 2020

    5 stars
    You are awesome. I have tried your biryani recipes and they are to die for. Thank you

    Reply
    • swasthi says

      January 5, 2020

      Hi Taina,
      You are welcome. Thank you so much for trying! Glad you liked them!
      🙂

      Reply
  19. Tasmena says

    December 22, 2019

    Hi Swasthi,
    Thanks for all the fab recipes. I can’t wait to try this one!
    I haven’t understood the storing oart and wanted to check. If I blend all the spices after roasting, can I store this in the freezer for later use?
    Many thanks
    X

    Reply
    • swasthi says

      December 22, 2019

      Hi Tasmena,
      You are welcome. Yes you can freeze upto an year.

      Reply
  20. Advertisement
  21. Nila says

    December 11, 2019

    Haven’t tried the recipe yet but the nutrition information seems way off…? 234 kcals? 49 grams of carbs? 8 grams of protein and 8 grams of fat? 26 grams of sodium? All for a some dried spices? Don’t think any of this is right.

    Reply
    • swasthi says

      December 11, 2019

      Hi Nila,
      I rechecked it and my plugin gives me the same result again. Nutritional values mentioned here are estimates only. If you depend on them for your diet please use your choice of nutrition calculator.

      Reply
  22. msashraf says

    December 7, 2019

    5 stars
    Very good recipe. We just prepared it. Please let us know the quantity (in tbsp) of this masala too be used with 1 kg biryani rice (+1 kg chicken). Thank you

    Reply
    • swasthi says

      December 7, 2019

      Hi,
      Thanks for trying. I use about 2 tsps for dum biryani made with half kg chicken + 1 1/2 cups rice. I also use additional whole spices. You can check the recipe of hyderabadi biryani here just to understand how much will go well with your recipe. Hope this helps.

      Reply
  23. Jihad Bilal says

    September 18, 2019

    Dear Swasthi.

    Earlier this year, I made about 1/2 kilo of Garam Masala. I have been using this powder in almost everything. The taste and smell are wonderful and great. I used your recipe to make the Garam Masala.

    I have the need for chicken Biryani Masala powder to make Chicken Biryani with rice. What do I need to add to the Garam Masala to get chicken Biryani Masala.

    Your guidance is greatly appreciated.

    Thank you and warm regards.

    Reply
    • swasthi says

      September 19, 2019

      Hi Jihad Bilal Sir,
      You are welcome. I would suggest you use the same garam masala for the chicken biryani. It is hard to adjust the garam masala to make biryani masala. But I can assure it turns out very good even with the garam masala you have made. I have been using it these days in place of the biryani masala. If a recipe calls for 1.5 tsps biryani masala then replace it with 2 tsps of the garam masala. Hope this helps. I have also replied your other comment on the hyderabadi biryani. Sorry for the delay in replying.

      Reply
  24. Swati Swagatika says

    August 7, 2019

    Really good.

    Reply
    • swasthi says

      August 7, 2019

      Thanks Swati

      Reply
  25. A. K. Taywade says

    July 24, 2019

    4 stars
    Hello Swasthi Ji
    I am going to start spice packaging business within a month, but I don’t have any spices recipes, that’s why I have to buy it from others..
    Could you please help me to make the best recipe for my startup? I would be grateful…

    Reply
« Older Comments

Primary Sidebar

Advertisement

DIWALI RECIPES

JALEBI RECIPE
RASGULLA RECIPE
RASMALAI RECIPE
GULAB JAMUN
BESAN LADOO
KAJU KATLI
RAVA LADDU
Advertisement

CATEGORIES

DINNER RECIPES
SANDWICH RECIPES
BREAKFAST RECIPES
RICE RECIPES
CHUTNEY RECIPES
SNACKS RECIPES
SWEETS RECIPES

Follow me on social media

Facebook

Like

Instagram

Follow

Pinterest

Follow

Twitter

Follow
Advertisement

HEALTH CORNER

RAGI RECIPES
OATS RECIPES
MILLET RECIPES

Advertisement
Advertisement

© 2012 - 2020 - Swasthi's Recipes. The content is copyrighted to SWASTHI'S and may not be reproduced in any form.