Biryani Masala | Dum Biryani Masala

I have always cooked my biryani with store bought garam masala powders and never with any Biryani Masala.


But this time I wanted to try making the biryani form scratch. i.e including the masala etc.. I enjoyed the flavors of this home made masala and the biryani turned out pretty good. I did add little bit of red chili powder and coriander powder to the biryani gravy on top of this masala to have more control on spice.


Biryani Masala | Dum Biryani Masala

  • Servings: 6 tbs
  • Difficulty: easy
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Cinnamon/ Dal cheeni/Pattai  – 2 long
Caraway seeds/Shahi jeera/Karun Jeragam- 1 tbs
Cumin/ Jeera/Jeragam – 1 tbs
Mace/Javitri/ Jadhikai thol-  3 nos
Nutmeg/Jaiphal/Jadikai – 1 nos
Black peppers/Kali Mirch/Milagu – 1/2 tbs
Black cardamom/ Badi Elachi/Kaatu Elakkai- 2 nos
Green cardamom/Elaichi/Elakai – 6 nos
Cloves/Krambu/Lavang – 1/2 tbs
Star Anies/Chakra Phool /Annachi mokku- 1/2 tbs
Bay leaf/Tej patta/ biringi elai- 3 nos



  1. Dry roast each of the ingredient separately till the masala starts giving out aroma
  2. Roast in low flame to avoid burning.
  3. Let it cool down completely. It is very important to let it cool otherwise the moisture will build up while grinding and will spoil soon.IMG_5709
  4. Once it comes to room temperature grind it all to a smooth powder
  5. Store in a air tight container\


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