Distinctively aromatic, flavor-loaded, and vibrant biryani masala is an essential spice blend that deserves a special place in your pantry. Suppose you do not like all those artificial color additives and preservatives that you usually get in store-bought options. In that case, we bet our homemade biryani masala powder will be the perfect game-changer for you.

This is an authentic formula combining fresh spices and herbs to give you the best experience of a high-quality spice blend. So, grab your ingredients and get ready to whip up your own batch!

Did you know that some biryani masala variations include exotic ingredients like black stone flowers and Marathi Moggu? Click on this link and learn every exciting fact about this robust spice blend!

Simple and Delicious Homemade Biryani Masala Powder Recipe!

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Recipe by SpiceRally


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Our version of biryani masala powder comes in handy to spice up your favorite veg biryani, chicken biryani, pulao, and many other meat dishes. This comes together in under 30 minutes with the ingredients you could easily find around!

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Spices & Herbs

  • 3 florets 3 Star Anise

  • 2 tbsp 2 Coriander seeds

  • 1 tbsp 1 Cumin seeds

  • 1 tbsp 1 Caraway seeds

  • 3 3 Kashmiri red chiles (dried)

  • 7 7 Indian bay leaves

  • 3 florets 3 Mace

  • 1 piece 1 Cinnamon (about a 2-inch stick)

  • 1 whole 1 Nutmeg (broken into chunks)

  • 10 pods 10 Green cardamom

  • 1 tbsp 1 Black peppercorns

  • 1 tsp 1 Fennel seeds

  • 1/2 tsp 1/2 Ground Turmeric

  • 1 tsp 1 Cloves

  • 3 pods 3 Black cardamom

  • Equipment
  • 1 1 Thick-bottom pan/ Skillet

  • 1 1 Wooden spoon

  • 1 1 Plate (large)

  • 1 1 Fine mesh sieve

  • 1 1 Kitchen towel/ paper towel

  • 1 1 Spice grinder

  • 1 1 Glass air-tight container


  • To begin with, keep the thick-bottom pan/skillet over medium-low heat. Once the pan is hot, put the dried red chiles and Indian bay leaves into it. Dry-roast these two ingredients until crispy. Remove from the pan and transfer them to a large plate to cool down.
  • Then you can work with coriander seeds, cumin, and caraway seeds. Roast them until they are nice and aromatic. Remove from the pan and set aside on the plate to cool down.
  • Next, add mace, nutmeg, cinnamon, cloves, black cardamom, star anise, green cardamom, fennel, and black peppercorns to the same heated pan. Roast these spices until they slightly change color and turn fragrant. Remove from the pan and put them away on the same spice plate.
  • Once all the ingredients are roasted, leave them on the plate to cool down completely and come to room temperature.
  • In the meantime, wipe the jar of your spice grinder with a clean kitchen towel or a paper towel. Then add all the roasted spices into the grinder jar, along with ground turmeric.
  • Grind everything together until well combined. This mixture doesn’t have to be a fine powder. But you can pulverize it to a consistency of your choice.
  • Use your prepared biryani masala powder through a fine mesh sieve and regrind if any large lumps are left.
  • Use the spice blend immediately with your recipes, or store it in a well-fitting container until you need it.

Tasty Notes and Suggestions By SpiceRally

  • We have shared an authentic version of biryani masala powder in our recipe. Thus, we have used Indian bay leaves to give this blend its classic flavor. But if you can’t find Indian bay leaves, you can follow up with regular bay leaves.
  • Adjust the number of black peppercorns and red chiles to suit your palate if you are not okay with the quantities we have used in our recipe.
  • Be mindful of strong ingredients like cardamom, star anise, cloves, etc., since too much of them can overpower your spice blend.
  • It is essential to maintain the heat level throughout the roasting process. Too much heat can burn your ingredients and ruin the overall taste of your spice blend.
  • Make sure to keep any leftover spice blend in a tightly-fitting glass container to retain its flavor and aroma for longer. This way, you can keep this biryani masala flavorful for 6-8 months.

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