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.
Today’s markets are flooded with ready made powders and masalas that many buy them instead of preparing at home.
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
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.
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.
Biryani masala can also be stored in refrigerator.
Homemade biryani masala powder recipe
Biryani masala powder recipe | How to make biryani masala recipe
For best results follow the step-by-step photos above the recipe card
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
- 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.
NUTRITION (estimation only)
- 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.
- 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.
- 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.
- Saunf or fennel seeds can be increased to 1 to 1.5 tbsps if you like the flavor.
- 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.
© Swasthi’s Recipes