The homemade biryani masala powder recipe is an authentic and flavorful blend of spices, which enhances the taste of biryani. This biryani masala is prepared by grinding the roasted whole spices containing bay leaf, green cardamom, coriander seeds, shahi jeera, cinnamon, cloves, black cardamom, pepper, fennel seeds and star anise.
We can prepare in bulk and store this homemade biryani masala for a couple of months in an air-tight container. By preparing the biryani masala at home, we can ensure the freshness of spices. We can also customize the taste of masala by our choice.
This biryani masala powder can be use in all rice and pulav recipes like Veg Pulao | Vegetable Pulav and Pressure Cooker Veg Biryani.
Homemade Biryani Masala Powder
Ingredients
- 5 bay leaf
- 6-7 green cardamom
- 6 teaspoon coriander seeds
- 3 teaspoon shahi jeera
- 2 inch cinnamon
- 2 teaspoons cloves
- 2 black cardamom
- 3 teaspoon black pepper
- 3 teaspoon fennel seeds [sauf]
- 2 star anise
- 1 tablespoon kashmiri red chili powder
Instructions
- Measure all the ingredients. In below picture I missed cardamom and star anise. Adding all the mentioned whole spices gives the perfect flavorful masala.
- Heat the pan and add bay leaf and cinnamon to it. Dry roast it until the bay leaf becomes crisp. It takes around 4-5 minutes on medium flame.
- Keep it aside. Now, add green cardamom, coriander seeds, shahi jeera, cloves, cardamom, black pepper, fennel seeds, star anise to the pan. Dry roast it for 7-8 minutes.
- Transfer it to a plate and let it cool completely. Then add all the roasted spices to a grinder jar also and 1 tablespoon of Kashmiri red chili powder and grind it into a fine powder.
- Transfer the ground homemade biryani masala to an air-tight container. And use it as per requirement. We can store it for a couple of months.
How to make homemade biryani masala powder
1. Measure all the ingredients. In below picture I missed cardamom and star anise. Adding all the mentioned whole spices gives the perfect flavorful masala.
2. Heat the pan and add bay leaf and cinnamon to it. Dry roast it until the bay leaf becomes crisp. It takes around 4-5 minutes on medium flame.
3. Keep it aside. Now, add green cardamom, coriander seeds, shahi jeera, cloves, cardamom, black pepper, fennel seeds, star anise to the pan. Dry roast it for 7-8 minutes.
4. Transfer it to a plate and let it cool completely. Then add all the roasted spices to a grinder jar also and 1 tablespoon of Kashmiri red chili powder and grind it into a fine powder.
5. Transfer the ground homemade biryani masala to an air-tight container. And use it as per requirement. We can store it for a couple of months.
