· By ODM Masala
Biryani Masala Recipe: Homemade Blend With Star Anise
Quick answer: To make biryani masala at home, dry-roast whole spices like star anise, shahi jeera, black and green cardamom, cloves, cinnamon, mace and bay leaf on low heat, cool them, and grind to a fine powder. Star anise is what gives homemade biryani masala its sweet, deep aroma, so use one or two flowers per batch and no more.
Biryani masala (also called biryani spice mix or biryani powder) is a whole-spice blend made just for rice dishes. The star of the mix, star anise, is known as chakri phool or badiyan in Hindi and anasphal in Bengali. If your biryani tastes flat even after hours of work, the masala is usually the reason, and a fresh home-ground blend fixes that in 15 minutes.
How Is Biryani Masala Different From Garam Masala?
Garam masala is an everyday blend for dals and sabzis. Biryani masala uses many of the same spices but leans on the aromatic ones: more star anise, mace, shahi jeera and cardamom, and less plain cumin and coriander. The result smells sweeter and more floral, which suits layered rice. If you want the everyday blend instead, see our garam masala recipe with exact ratios.
What Spices Go Into Biryani Masala?
This recipe makes about 60 g, enough for 8 to 10 biryanis for a family of four.
- 2 tbsp coriander seeds
- 1 tbsp shahi jeera (black cumin)
- 2 whole star anise (chakri phool)
- 4 black cardamom pods
- 12 green cardamom pods
- 12 cloves
- 3 pieces cinnamon, about 2 inches each
- 2 blades mace (javitri)
- 1/4 nutmeg
- 1 tsp black peppercorns
- 4 tej patta (bay leaves)
- 1 tsp saunf (fennel seeds)
How to Make Biryani Masala at Home (Step by Step)
- Clean the spices. Pick out stems and small stones. Break the cinnamon and tear the bay leaves into pieces.
- Roast the hard spices first. In a dry pan on low heat, roast coriander, cinnamon, black cardamom, cloves, peppercorns and star anise for 2 to 3 minutes, stirring all the time.
- Add the delicate spices. Add shahi jeera, green cardamom, saunf, bay leaf, mace and nutmeg. Roast for 40 to 60 seconds more, only until you smell them. Mace and shahi jeera burn quickly.
- Cool completely. Spread the spices on a plate for 10 minutes. Grinding warm spices makes the powder damp and lumpy.
- Grind fine. Grind in a dry mixer jar in short bursts. Sieve and re-grind any coarse bits.
- Store. Fill a clean, dry glass jar and close it tightly.
How Much Biryani Masala Should You Use?
| Dish | Masala amount | When to add |
|---|---|---|
| Veg biryani (500 g rice) | 1.5 tsp | In the vegetable masala, before layering |
| Chicken or mutton biryani (500 g rice) | 2 tsp | In the marinade plus a pinch between layers |
| Veg pulao (2 cups rice) | 1/2 tsp | With the onions, before the rice goes in |
| Egg or paneer biryani (2 cups rice) | 1 tsp | In the gravy base |
Common Mistakes That Spoil Biryani Masala
- Too much star anise. More than two flowers per batch makes the masala taste like liquorice. It should sit quietly in the background.
- Roasting on high heat. Burnt spices turn the masala bitter. Keep the flame low and trust your nose.
- Using old spices. Whole spices that have lost their smell will give a dull powder. Rub one between your fingers; it should smell strong straight away. Our star anise buying guide shows what good chakri phool looks like.
- Making too much at once. Ground masala loses aroma after 2 to 3 months, so grind small batches.
How to Store Homemade Biryani Masala
Keep the jar away from the stove and sunlight, and always use a dry spoon. For the best smell, use it within 2 to 3 months. Because the flavour comes from whole spices, the quality of each one matters. ODM spices are handpicked and packed with no artificial colours, no fillers and no preservatives, so the aroma you get is the spice itself. New to star anise? Read how to use star anise in Indian cooking.
FAQ
Can I make biryani masala without star anise?
Yes. Add one extra black cardamom and a little more cinnamon instead. The masala will still be good, but it will lose some of the sweet, deep aroma star anise gives.
Can I use garam masala instead of biryani masala?
You can in an emergency. Use the same amount and add a pinch of crushed green cardamom and a blade of mace to bring it closer to biryani flavour.
How long does homemade biryani masala last?
It stays safe to use for about 6 months in an airtight jar, but it smells best in the first 2 to 3 months.
For your next batch, try whole ODM Star Anise (Chakri Phool) and taste the difference fresh-ground spices make to your biryani.