Hyderabad Biryani Spice Powder (Biryani Masala) – Complete Spice Blend

Ingredients (for about 100 g of mix)

Whole spices for roasting:

• 2 tbsp coriander seeds

• 2 tbsp cumin seeds

• 1 tbsp black peppercorns

• 1 tbsp green cardamom pods

• 1 tsp black cardamom (optional but traditional)

• 1 tbsp cloves

• 1 tbsp cinnamon stick (broken into pieces)

• 1 tsp fennel seeds

• 1 tsp black caraway seeds (shahi jeera or black cumin)

• 1 to 2 Indian bay leaves (tejpatta)

• ½ tsp star anise (or 1 whole star)

• 1 small mace flower

• 1 small nutmeg (or 1 tsp grated nutmeg)

• 1 piece of black stone flower (kalpasi or dagad phool, optional but typical)

Ground spices (to add after grinding whole spices):

• 1 tbsp ground ginger

• 1 tbsp garlic powder (or add fresh garlic during marination)

• 1 tbsp ground turmeric

• 1 tbsp red chili powder (Kashmiri for color, or hotter to taste)

Preparation:
Dry roast all whole spices in a pan over low to medium heat for 2–3 minutes, stirring constantly until fragrant.
Allow to cool completely.
Grind the roasted spices very finely using a spice grinder or mortar and pestle.
Add the already ground spices and mix well.
Store in an airtight jar, away from light and moisture.

Usage:
For biryani: add 2 to 3 tablespoons of this masala per kilo of meat or rice.
Mix with yogurt, ginger and garlic paste, lemon, mint, and coriander to make a traditional marinade paste.
This masala can also be used in curries, pulao rice, or dishes like keema, korma, etc.