biryani masala recipe, how to make biryani masala powder | pulao masala

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pulav biryani masala recipe

biryani masala powder recipe - aromatic masala for biryani and pulao.

4 from 3 votes
total time:
15minutes

biryani masala recipe with step by step photos – aromatic masala for biryani and pulao.

biryani masala recipe, biryani masala, biryani masala powder, pulao masala

various masala or spice blends are used in indian cuisine. biryani masala powder is one of them. this masala recipe serves dual purpose, as you can add it to both biryani and pulao recipes.

the difference it makes to both the biryani and pulao can be felt by the aroma and taste. i often make pulaos without adding any pulao masala to it. now i am hooked to this masala. i add it to all the pulaos i make. you don’t need whole spices while making pulao recipe. just add this pulao masala and you are done. you can also add whole spices if you want. while making biryani recipe, i just add one tej patta and this masala in the gravy. you can add whole spices if you want, while making biryani gravy.

few suggestions for making biryani masala

  • firstly take all the spices separately in a bowl or plate. then check if they have stones, chaffs or husks.
  • make sure there is no hidden mold or fungi or worms on them. if yes, then discard these spices.
  • use fresh spices and not old ones.
  • sun dry or roast the spices in a pan or oven.
  • while using cinnamon, use the true cinnamon (ceylon cinnamon) and not cassia. to know how to find the difference, you can read this post here.

i made this biryani masala powder during the end of summers and there was no monsoon that time. hence i have sun dried the whole spices. in your part of the world, if there is sunlight, then do sun dry the spices for 2 to 3 days.

if its cloudy or there are rains, then roast each spice till fragrant. cool them and grind. this recipe gives a small batch of pulao masala powder – about 75 grams. it is better to make aromatic masalas like the biryani masala in small batches.

directions of use:

pulao for 3 to 4 servings – 1 teaspoon biryani masala powder.
biryani for 4 to 5 servings – 2 teaspoon biryani masala powder.

if you prefer making homemade masala powder, then you can also check:

pulav biryani masala recipe
4 from 3 votes
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biryani masala recipe

biryani masala powder recipe - aromatic masala for biryani and pulao.
course condiment
cuisine north indian
prep time 15 minutes
total time 15 minutes
servings 75 grams
author dassana amit

ingredients (1 cup = 250 ml)

  • 3 tablespoons coriander seeds (sabut dhania) or 16 grams coriander seeds
  • 3 tablespoons caraway seeds (shah jeera) or 19 grams caraway seeds
  • 1 tablespoon cumin seeds (jeera) or 8 grams cumin seeds
  • 1 tablespoon mace strands (javitri) or 4 grams mace strands
  • 15 green cardamoms (choti elaichi) or 3 grams green cardamoms
  • 1 tablespoon cloves (lavang) or 4 grams cloves
  • 8 small to medium sized tej patta (indian bay leaf)
  • 4 dry red chilies or 3 grams dry red chilies (sookhi lal mirch)
  • 3 black cardamoms (badi elaichi)
  • 5 cinnamon sticks (dalchini) - each of about 3 inches, 2 grams
  • 1 small nutmeg (jaiphal) or 5 grams nutmeg
  • ½ tablespoon black pepper (sabut kali mirch) or 3 grams black pepper

how to make biryani masala recipe

preparation for biryani masala recipe

  1. first take each spice in a plate or bowl and check for stone, husks, or any hidden mold or insects. discard the stones or husks. if the spices have mold or there are insects or worms in them, then discard the spices and do not use them. below is an infograph of the spices required for making this biryani masala.
  2. add the whole spices in a plate or tray. keep in the sun for 2 to 3 days.
  3. while sun drying, cover with a sieved lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices. during day time, i would keep the spices out. during night, i would keep the plate inside with a loose lid covering it.
  4. after getting sun dried, there is no trace of any moisture on the spices and they also become slightly crisp.
  5. before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. keep aside.

making biryani masala

  1. now add all the whole spices in the dry grinder jar. break the cinnamon and then add. you can also use a coffee grinder. add according to the capacity of the jar. this is a small batch, so you can grind all the spices at once in your mixer-grinder.
  2. then add the coarsely crushed nutmeg powder.
  3. grind to a smooth powder. tiny grits of the spices are fine in the masala.
  4. if you want, you can seive the powder and grind the tiny bits left on the seive. let the powder cool down. you can spread it in a plate or allow it to cool in the grinder jar itself. then spoon the powder in a clean glass jar.
  5. cover tightly and keep in a cool dry place. you can also keep the biryani pulav masala powder in the fridge or freezer. this recipe yields about 75 grams of biryani masala powder.

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preparation to make biryani masala

1. first take each spice in a plate or bowl and check for stone, husks, or any hidden mold or insects. discard the stones or husks. if the spices have mold or there are insects or worms in them, then discard the spices and do not use them. below is an infograph of the spices required for making this biryani masala.

making biryani pulao masala

2. add the whole spices in a plate or tray. keep in the sun for 2 to 3 days.

making biryani pulao masala

3. while sun drying, cover with a sieved lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices. during day time, i would keep the spices out. during night, i would keep the plate inside with a loose lid covering it.

making biryani pulao masala

4. the below pic is of spices after being sun dried for 4 days. after getting sun dried, there is no trace of any moisture on the spices and they also become slightly crisp. if you do not get sunlight, then roast the spices one by one in a small pan, till they become aromatic.

making biryani pulao masala

5. before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. keep aside.

making biryani pulao masala

making biryani masala

6. now add all the whole spices in the dry grinder jar. break the cinnamon and then add. you can also use a coffee grinder. add according to the capacity of the jar. this is a small batch, so you can grind all the spices at once in your mixer-grinder.

making biryani pulao masala

7. then add the coarsely crushed nutmeg powder.

making biryani pulao masala

8. grind to a smooth powder. tiny grits of the spices are fine in the biryani masala.

making biryani pulao masala

9. if you want, you can seive the biryani powder and grind the tiny bits left on the seive. let the biryani masala powder cool down. you can spread it in a plate or allow it to cool in the grinder jar itself. then spoon the powder in a clean glass jar.

making biryani pulao masala

10. cover tightly and keep in a cool dry place. you can also keep the biryani masala powder in the fridge or freezer. this recipe yields about 75 grams of biryani masala powder.

biryani pulav masala

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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11 comments/reviews

  1. Super recipe…………………remember my grand mother recipe …. already tired……………………thank you

  2. Hi,
    How much of this biriyani powder must we use for each cup of Basmati rice? Is it ok to skip mace, or will the flavor be drastically less?
    Love your recipes, each one of them I have tried are just perfect!

    • for 1 cup you can easily add upto 1 to 1.5 teaspoon. for less aroma, you can even add 1/2 teaspoon. mace does give a good flavor. but you can skip it. thanks usha.

  3. Hi, thanks for the wonderful masala. Can you tell me the quantity if I’ve to use nutmeg powder instead of whole nutmeg?

    Thanks,
    Vidhya

    • welcome vidhya. about 1 tablespoon.

  4. Hi, the tej patta you have used here looks very much different. This is very light in colour. Is it different form of tej patta? What i have seen has always been darkshades of it.

    • vini this tejpatta is fresh one plucked from our garden hence its light green in color. the ones you get outside are dried hence darker shade. hope this information helps you.

      • Wow. Thank you for the info.

        • welcome vini.

          • Is it necessary to keep the masala in sun

            • Komal, if you don’t plan to keep in sun then dry roast the spices separately in a pan till aromatic. once cooled then grind them.

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