Biryani Masala

Biryani Masala

A fragrant whole-spice blend toasted and ground fresh for layering into biryani.

Total 15 min Makes 16 oz Calories 12/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

This warming spice blend combines whole seeds and aromatics toasted briefly to release their oils, then ground into a fine powder. Use it to season rice, meat, or vegetables for biryani, adding depth without overwhelming heat. Store the extra in an airtight jar for several weeks of fragrant cooking.

Ingredients

  • 3 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon fennel seeds
  • 2 teaspoons black peppercorns
  • 1 tablespoon green cardamom pods
  • 4 black cardamom pods
  • 2 cinnamon sticks, 3-inch pieces
  • 6 whole cloves
  • 2 bay leaves, crumbled
  • 2 star anise pods
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground mace
  • 1 tablespoon dried red chiles, stemmed
  • 1 teaspoon ground turmeric

Method

  1. Set a dry 9-inch skillet over medium-low heat and add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, green and black cardamom pods, cinnamon sticks, cloves, bay leaves, star anise, and fenugreek seeds.

  2. Toast the whole spices, shaking the skillet frequently, until they become fragrant and slightly darker, about 3 to 4 minutes. Watch closely so nothing scorches.

  3. Add the dried red chiles to the skillet and toast for another 30 seconds, just until they puff slightly.

  4. Transfer the toasted spices to a plate or tray and let cool completely to room temperature, about 10 minutes, so grinding produces a fine powder rather than a paste.

  5. Transfer the cooled spices to a spice grinder or high-powered blender and grind to a fine, even powder, working in batches if needed.

  6. Sift the ground spices through a fine-mesh strainer into a bowl, regrinding any coarse bits left behind until all the mixture passes through.

  7. Stir in the ground nutmeg, ground mace, and ground turmeric until evenly combined.

  8. Transfer the finished biryani masala to an airtight jar and store in a cool, dark place for up to 2 months.

Rate this recipe

★ 4.3 (1)

Biryani Masala

This warming spice blend combines whole seeds and aromatics toasted briefly to release their oils, then ground into a fine powder. Use it to season rice, meat, or vegetables for biryani, adding depth without overwhelming heat. Store the extra in an airtight jar for several weeks of fragrant cooking.

15 min 16 oz 12 cal

Ingredients

  • 3 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon fennel seeds
  • 2 teaspoons black peppercorns
  • 1 tablespoon green cardamom pods
  • 4 black cardamom pods
  • 2 cinnamon sticks, 3-inch pieces
  • 6 whole cloves
  • 2 bay leaves, crumbled
  • 2 star anise pods
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground mace
  • 1 tablespoon dried red chiles, stemmed
  • 1 teaspoon ground turmeric

Method

  1. 1

    Set a dry 9-inch skillet over medium-low heat and add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, green and black cardamom pods, cinnamon sticks, cloves, bay leaves, star anise, and fenugreek seeds.

  2. 2

    Toast the whole spices, shaking the skillet frequently, until they become fragrant and slightly darker, about 3 to 4 minutes. Watch closely so nothing scorches.

  3. 3

    Add the dried red chiles to the skillet and toast for another 30 seconds, just until they puff slightly.

  4. 4

    Transfer the toasted spices to a plate or tray and let cool completely to room temperature, about 10 minutes, so grinding produces a fine powder rather than a paste.

  5. 5

    Transfer the cooled spices to a spice grinder or high-powered blender and grind to a fine, even powder, working in batches if needed.

  6. 6

    Sift the ground spices through a fine-mesh strainer into a bowl, regrinding any coarse bits left behind until all the mixture passes through.

  7. 7

    Stir in the ground nutmeg, ground mace, and ground turmeric until evenly combined.

  8. 8

    Transfer the finished biryani masala to an airtight jar and store in a cool, dark place for up to 2 months.