Biryani Masala

Biryani Masala



  • 2 tablespoon of coriander seeds (Sabut Dhaniya)
  • 1 tablespoon cumin seeds (Jeera)
  • 1 tablespoon mace (Javitri)
  • 12-13 green cardamom (Elaichi)
  • 3 tablespoon caraway seeds (Shah Jeera)
  • 1 tablespoon cloves (Lavang)
  • 8-10 Indian Bay leaf (Tej Patta)
  • 3-4 dried red chillies (Sookhi Lal Mirch)
  • 2-3 Black cardamom (Badi elaichi)
  • 2-3 cinnamon sticks (Dalchini)
  • 1 small Nutmeg (Jaiphal)
  • ½ tablespoon black pepper (Kali Mirch)



  • Sun-dry all the ingredients for about 2-3 days.
  • Once the moisture is removed, grind the whole spices.
  • Take the nutmeg in a mortar-pestle and crush it coarsely.
  • In small batches, grind all the spices in a jar until smooth powder.
  • Store in an air-tight container and your biryani masala is ready.
  • Store in a cool dry place.

This aromatic masala will work with plain rice, biryani, and pulao.


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