biryani masala

Biryani masala powder recipe | How to make biryani masala

By Swasthi on August 10, 2022, 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.

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.

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

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.

briyani masala recipe

Related Recipes

Homemade biryani masala powder recipe

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.
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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)

Ingredients (US 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. 


  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

Biryani masala
Biryani masala powder recipe | How to make biryani masala

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s 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.

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5 stars
Thank you for your biryani masala recipe. I had missed out some of the spices but now I will try with your recipe. God bless.

5 stars

5 stars
Hi Swasthi,
I love your recipes. I have made many of them and they all come out great. I’m getting ready to make dum biryani so I tried this recipe, but it seemed very heavy on cinnamon when I made it.
5 two inch pieces came out to be about two of the common quills i buy.
Is it possible to provide a weight of the cinnamon? I’m afraid I’ve made a mistake or am just not used to fresh ground spices.
Thank you for all your awesome recipes!

Thank you greatly. Looking at the picture i can clearly see the difference in what I used.
Thank you for clarifying.
I love your recipes!

5 stars
I tried in prawns biryani and it turned amazing. Can we use the same masala for chicken biryani also?

5 stars
Tried in prawns biryani and it turned amazing. Everyone loved it.
Can we use same masala for chicken biryani also?

5 stars
Do you mind sharing what brand and name of the spice grinder you have? I need one but I haven’t found a good one.

Do i shell the cardamoms’ or use them whole?

5 stars
What kind of saunf do I use? The thick one,which is usually used in pickles or the fine one which is eaten as a mouth freshener?

also is that 1 tablespoon of laung? or should it be one teaspoon?

how much masala in gms does it make and for how much chicken in lbs/kgs the masala is?

Can I replace shah jeera with plain jeera

5 stars
Biryani turned out awesome with the homemade masala.

Thank you Swathi for being so generous and sharing your super detailed recipes with us. I love the way you give the reader the confidence in following your recipes and the alternatives you offer and the Instant pot methods as well. You don’t realise how you’ve made life easier for a lot of women who want to learn traditional recipes in an easy way. Once again, thank you so much. Bless you my dear.

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

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?

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

5 stars
Helpful tips and easy to follow recipe

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

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

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?

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