5-Minute Homemade Biryani Masala

a jar of homemade biryani Masala and a bowl filled with biryani masala

5 from 3 votes

5-Minute Homemade Biryani Masala is dry roasted whole spices are blended together with some pinches of salt and a few powder spices.

Prep Time15

Total Time15

Course: Masala

Cuisine: Indian, Pakistani

Keyword: biryani masala, homemade biryani masala

Servings: cup

Calories: 678kcal

Author: Sarah Mirza

Ingredients

Whole Spices

18 dried long red peppers lal lambi sukhi mirch
12 bay leaves
6 cinnamon sticks
9 tbsp coriander seeds
3 tbsp cumin seeds
3 tbsp caraway seeds
1 mace
30 cloves
12 black cardamon
30 green cardamom
30 black peppercorns
9 star anise
3 tsp fennel seeds
⅓ piece netmug

Powder Spices

1½ tsp tumeric powder
6 tsp red chili powder
3 tsp kosher salt or as needed

Instructions

In a fry pan, add in the whole spices and dry roast them for 1 minute.
Let it cool down for 5-7 minutes.
Now add only cinnamon sticks and mace and blend them until they are powder form.
Add bay leaves and blend them until they are powder form.
Next add the dry red chili peppers and blend them until they are powder form.
Now add nutmeg and black cardamoms and blend them until they are powder form.
Add anise stars and green cardamoms and blend them until they are powder form.
Now add the rest of the whole spices and blend them until they are powder form.
Next add whole spice powder that you just blended in a bowl.
Now add powder spices and salt and mix well.
Store in a air tight jar. Biryani Masala is good up to 4-5 months.

Notes

With recipe above the masala should last 6-8 months if you make biryani once a week on average. I typically mix about 4 tbsp of the masala with 2 lbs of meat. Use 6-7 tbsp if you want it more spicer.

Nutrition