How to Make Biryani Masala At Home

Dec/27/2022 / by Team SEEMA
Biryani Masala
Image credits: Shutterstock

South Asian women take pride in the art of cooking. Their cooking style, ingredients, and flavorful meals talk more about their culture. One of the widely cooked dishes in this region is biryani. What makes this dish unique is the method of cooking and the use of biryani masala. Did you know that you can quickly make biryani masala powder at home? Here is a detailed guide to get you started.

What Is Biryani Masala?

Biryani is a rice dish containing meat or vegetables with mixed spices and rich gravy. The dish originated from Persia. While the taste may vary from place to place, the aroma is the main factor in biryani.

Biryani masala is light brown, and the soothing scents make you hungrier. The spice blends you choose make the difference between poorly and well-cooked biryani. To achieve a balanced taste and aroma, you need to experiment with different ingredients to know which ones go well together.

Biryani Masala Ingredients and Their Benefits

Here are the required ingredients to make biryani masala at home.

• Cumin seeds

• Cinnamon

• Bay leaves

• Black pepper

• Cardamom

• Nutmeg

• Cloves

• Fennel seeds

• Coriander seeds

• Star Anise

• Kashmiri chilies

Although you can find ready-made biryani masala at the stores, homemade is much better since it doesn’t contain unknown additives. You can also readily find most of the spices mentioned above in your local stores. Let’s take a deeper look at the benefits of the biryani masala ingredients.

Bay Leaves

The distinctive flavor and fragrance make bay leaves an integral part of biryani masala. Bay leaves lower glucose and cholesterol levels which help manage diabetes type 2. They also treat digestive issues like heartburn and flatulence. The phytonutrients in bay leaves promote heart health and help fight flu and cold symptoms.


Cloves give the biryani masala a fragrant aroma and have health benefits like enhancing sexual health, improving digestion, treating bruises and respiratory infections.

Black Cardamom

When dried, the black cardamom has a woody aroma, giving the biryani masala a rich earthy depth. Cardamom’s aromatics increase appetite and relieve stomach problems like constipation and indigestion. It also contains a antioxidant properties that help the body fight against aging and stress.


Cinnamon is a natural food preservative that keeps the biryani masala fresh for a considerable period. Its anti-inflammatory factors help prevent infection, and it also helps fight fungal and bacterial infections.

Kashmiri Chilies

These mild chilies give biryani a vibrant red color and lightly spicy unique flavor. Kashmiri chilies are rich in vitamin C, which aids in digestion and boosts immunity.

Star Anise

Star anise enhances the meat flavor and blends well with other spices to impart a sweetened flavor to the biryani. It has antibacterial and diuretic properties that help with gas conditions.


Nutmeg gives a delicately warm and sweet flavor, making it a popular ingredient in most Indian spice blends. It helps clean your liver, dissolve kidney stones, maintain optimal brain health, boost bone health, lower blood pressure, and relieve insomnia.


Mace is dried outer nutmeg coverings commonly used in savory dishes due to their tangy lemony aroma. It’s a great source of minerals and vitamins.

Fennel Seeds

Fennel seeds give the biryani masala some licorice flavor with faint notes of sweetness. They contain vital vitamins, minerals, dietary fiber, and antioxidants.

Coriander Seeds

Ground coriander adds warm, earthy, nutty, and citrusy tones to the biryani masala. They promote brain, gut, and heart health.

Black Pepper Leaves

Black pepper adds some heat, pines, and citrusy flavor. It improves metabolism, helps with bone health, and promotes wounds healing.

How to Make Biryani Masala

The recipe involves drying and grinding the spices. You start by dry roasting all the ingredients to remove the excess moisture. Dry roasting also makes it easier to grind the spices into a fine powder and lengthens the masala’s shelf life. Here is a step-by-step guide on how to make biryani masala.


• Four dried bay leaves

• Four black cardamoms

• Four to 6 dry Kashmiri chilies

• 2 star anise

• 4 tbsp coriander leaves

• 2 tbsp fennel seeds

• 12 cardamoms

• Five pieces of cinnamon sticks (2 inches each)

• 1 tsp cloves

• One mace blade

• 1 tsp nutmeg powder

• 1 tsp black pepper


1. Clean all the spices discarding any stones and debris.

2. Heat a frying pan on medium heat and start by dry roasting bay leaves, mace, and Kashmiri chilies for two minutes, then put them aside.

3. Add the cinnamon sticks, cardamoms, cloves, and star anise to the pan and heat them until you get a pleasant aroma. Keep turning the spices continuously to prevent them from burning. Put them on a different plate.

4. Now reduce the heat to low and add all the remaining ingredients, including the coriander seeds, fennel seeds, black pepper, and nutmeg, for a minute. Keep shaking the pan, then put them on a plate.

5. Leave the spices for about twelve to fifteen minutes until they cool off completely. This will help extend the spice’s shelf life.

6. Put the dry and cooled spices into a blender jar or spice mill and grind them into a fine powder.

7. Sieve the biryani masala, put it in an air-tight jar, and store it in a cool, dry place.

Tips To Make the Best Biryani Masala

You can use biryani masala to make biryani, pulao, or non-vegetarian curries. Note that using the residue collected after sieving the masala to make biryani can spoil your dish. But you can use it to make tea masala or curries. If you want your masala to last longer, only use fresh spices.

Dry roast the ingredients on low heat and do not over roast them to preserve the flavor. Take them out of the pan before they turn color. After roasting the spices, don’t keep them in a hot pan to stop the roasting process; otherwise, they may burn on one side.

Always add the spices to a cold pan, then turn on the heat to achieve the best optimal flavor once roasted. If you are unsure, you can choose to sundry the ingredients. Ensure that you completely dry the spices before roasting to prevent them from going rancid or attracting worms.

Note that ground masalas lose flavor faster than the whole masalas, so prepare the spice blends in smaller batches for better results. But if you must produce larger quantities, roast the spices in whole and separately rather than mixing everything.

You should always measure the quantities of the spices correctly to get a perfectly balanced biryani masala in terms of the flavors. Though, you have the freedom to adjust the spice quantities to suit your preferences. Always use a clean, dry spoon when scooping the biryani masala since moisture can significantly reduce its shelf life. You can also store the spice mixture in the fridge, especially if you live in a hot, humid area. Discard the masala and make a fresh one if the aroma starts to weaken.

Once you experience the enticing fragrance and delicious flavors of the homemade biryani masala, you are less likely to return to the ready-made options. You will have better control over the spices’ quality and hotness’s intensity. You won’t have to worry about artificial colors or preservatives too.


For how long can we store biryani masala?

The biryani masala can stay for about three to four months based on the humidity level in your region.

How many calories are there in biryani masala?

Two teaspoons of the biryani masala have about 18 kilocalories.

Can we skip the roasting process while making biryani masala?

You can skip the roasting process and sundry the spices until crisp.


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