NineFoods technique guide · Spice blends
Homemade Biryani Masala (Pakistani Style Spice Mix)
Whole spices. Low roast. Grind fine.
Written by Farwa ZeeshanRecipe developer, NineFoodsBiryani masala is the spice blend that gives Pakistani biryani its deep, aromatic, slightly tangy flavour. Packet mixes are convenient but often salty and stale. This homemade version uses whole spices roasted gently and ground fresh, with mace, nutmeg and star anise for the classic aroma.
What each spice adds
Tap a spice to see its role
Grouped by the job it does.
Recipe
Biryani masala ratios
| Spice | Amount |
|---|---|
| Coriander seeds | 3 tbsp |
| Cumin | 1 tbsp |
| Shahi zeera | 1 tbsp |
| Black pepper | 1 tbsp |
| Black cardamom | 6 |
| Green cardamom | 12 |
| Cloves | 1 tsp |
| Cinnamon | 2 sticks |
| Mace | 2 blades |
| Nutmeg | half |
| Star anise | 1 |
| Bay leaves | 4 |
| Kashmiri chilli | 2 tbsp |
Method
How to make it
- Dry roast all whole spices on low for 3 to 4 minutes until fragrant.
- Cool fully, then grind fine with nutmeg and chilli.
- Use 2 to 3 tbsp per kilo of meat.
- Store airtight, away from light.
Using it
How much to use
For 1 kg chicken or mutton with 750 g rice, use 2 to 3 tablespoons with salt to taste. Add it to the masala with the meat and fry well. A packet mix already contains salt, so taste before salting when you switch.
Keep cooking
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Quick answers
Homemade Biryani Masala FAQ
What is in biryani masala?
Coriander, cumin, shahi zeera, cardamoms, cloves, cinnamon, mace, nutmeg, star anise, bay leaf, pepper and chilli.
How is it different from garam masala?
It has more aromatic spices such as mace, star anise and shahi zeera.
How long does it keep?
About 2 to 3 months airtight.
How much per kilo?
2 to 3 tablespoons.