Following the post of how to cook biryani rice or biryani chawal it’s time to learn the recipe of homemade biryani masala. Making biryani masala is a challenge in the sense that buying all the whole spices is a big activity. Making the homemade masala is easy after that.
Some spices are available at home but you will generally need to buy spices. After all it is worth it, royal homemade biryani masala for a royal biryani dish. Although it looks like a lot of effort to make this homemade biryani masala it is better to make it at home. Fragrant and aromatic fresh masala, waah!
The best way to make this masala is to assemble and gather the required amount of all spices. You can then choose to individually roast them on low flame or like me roast all at one go. For your ease of use I have listed the spices in English | Hindi| Kannada in no particular order or affinity. Also this masala can be used for pulao, just add a little for a tasty pulao.
Try more homemade masalas:
Rasam Powder/Saarina Pudi
Sambar Powder/HuLi Pudi
Vangi Bhaat Masala
Bisi Bele Bhaat Masala
- 2 Tbsp coriander seeds | dhania | kottambri beeja
- 3-4 dry red chilli | lal mirch | kempu menasinakayi (byadagi/Kashmiri)
- ¼ Tsp saunf | fennel seeds | sompu
- 1" ceylon dalchini | cinnamon | ceylon chakke
- 1" chakke | cassia bark
- 3-4 laung | lavang | clove
- ½ Tsp jeera | cumin | jeerige
- ¾ Tsp shahi jeera | caraway seeds | shajeerige
- 2 bay leaves | tej patta | pullav yele
- 1 black cardamom | badi elaichi | dodda yellakki
- 2-3 green cardamom | choti elaichi | chikka yellakki
- 2 star anise | phool chakdi | nakshatra sompugida
- 1 Tsp black pepper | kali mirch | kaalu menasu
- 1 big pinch powdered or grated fresh nutmeg | jaakayi | jaiphal
- 2-3 mace strands | javitri | jai patre
- Few pieces stone flower | pattar ke phool | kallu hoovu
- ¼ Tsp anardana | pomegranate seeds | dalimbe beeja
- Heat a heavy bottomed pan on low flame till well heated, add all the spices
- On low flame, start roasting the spices
- When the spices turn fragrant and are mildly toasted, turn off the heat
- Let it cool
- Add the spices in a mixer grinder
- Powder into a fragrant biryani masala
- Store in an air-tight container and use as required to make biryani
You can also roast the spices separately
Dry the spices in the sun for 2 days if possible
Biryani Masala Stepwise:
Heat a heavy bottomed pan on low flame till well heated, add all the spices
On low flame, start roasting the spices
When the spices turn fragrant and are mildly toasted, turn off the heat
Let it cool
Add the spices in a mixer grinder
Powder into a fragrant biryani masala
Store in an air-tight container and use as required to make biryani
