Biryani masala

There’s nothing quite like a steaming hot bowl of curry, but with rice around the world is it really authentic? How do you even know what a proper Indian curry should taste like? We’re about to tell you.

Biryani and curry are two of the most popular types of Indian food in the world. Every Indian has their own version of these two dishes, which usually includes meat (or vegetarian) and a variety of lentils (such as daal, biri, moong daal, etc.) for additional flavor and texture.

While there are several good recipes for biryani, it is difficult to find a recipe that suits the individual preferences and requires only three main ingredients. Biryani masala or biryani spice is one such recipe. The recipe makes use of spices like cinnamon, cumin, cloves, fenugreek seeds, garam masala, ginger and green cardamom to add flavors to the rice. As the biryani recipes usually include meat, chicken or mutton, this biryani masala recipe does not contain any meat. Instead, you can use this recipe to make a vegetarian biryani.

Biryani masala is a powdered spice combination made up of whole spices. It’s used to make biryani, either vegetarian or non-vegetarian. It goes well with pulao and any kebab meal. In my biryani masala, I utilized a variety of spices that I like. It has a pleasant flavor. You may also add your own seasonings.

There are two spices that are out of the ordinary. Dagad phool and Cassia buds are their names.

The color scheme for Dagad phool will be black and brown. It will have a texture similar to pieces of wood or burned paper. It’s even utilized in Marathi cooking (recipes like malvani masala and goda masala).

Cassia buds are unopened blooms plucked shortly before blossoming and dried in the sun from the Cassia (cinnamon) tree. Cassia buds resemble tiny cloves in appearance. It also has a distinct flavor.


  • 1/2 cup dagad phool (black stone flower)
  • Badal phool (Starnice) – 8
  • 1 tsp Cassia buds (nag kesar)
  • 1 teaspoon cloves
  • 4 bay leaves
  • 18 green cardamom
  • 3 cinnamon sticks (2 inch pieces)
  • 1 tablespoon black cumin seeds


  • To make a fine powder, combine all of the ingredients in a blender. This may be done using a spice grinder or a dry coffee grinder. There is no need to roast the vegetables. It’s OK if a few tiny pieces remain.
  • Place this in an airtight container and store it in the refrigerator. This may be kept and used for months.


  • I’ve used it in biryani, using 2 to 3 teaspoons depending on the amount of biryani being cooked. It must be used in the same way as garam masala. Simply sprinkle.
  • It enhances the flavor and taste of biryani, pulao, fish cutlets, and other kebabs.


I’ve spent the last few weeks working on a few different biryanis, and I wanted to share with you how I finally got the consistency I was looking for. I’ve been making a lot of biryanis in the last few years and I’ve been using the same masala/spices for each and every one of them. This is the first time I tried to make a masala that would be used on multiple biryanis. I think this is a great way to introduce the spice, as it’s a much more versatile and forgiving masala.. Read more about biryani masala names and let us know what you think.

Frequently Asked Questions

What does biryani masala contain?

Biryani masala is a spice mix that typically contains cumin, coriander, cardamom, cinnamon, cloves, nutmeg and pepper.

What is the difference between garam masala and biryani masala?

Garam masala is a spice mixture used in Indian cooking, while biryani masala is a spice mixture used in Indian and Pakistani cooking.

Which is good biryani masala?

The best biryani masala is the one that you make yourself.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.