Make your Own Biriyani Spice Masala

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Apr. 28, 2015

Make your own blend that can be bottled and kept on hand to make Biriyani and other meat dishes. Spices like cloves, cinnamon, cumin, black cumin, black cardamom, fenugreek leaves, peppercorns, coriander seeds, star anise, mace, pomegranate seeds are ground together and mixed together with prunes


Green cardamom 4
Black cumin seeds 1 Teaspoon
Cumin seeds 1 Teaspoon
Cinnamon sticks 5
Cloves 8
Mace covering 2
Star anise 2
Coriander seeds 2 Teaspoon
Dhania 2 Teaspoon
Black peppercorns 1 Teaspoon
Dried fenugreek leaves 1 Teaspoon
Dried pomegranate seeds 1 Teaspoon
Dried prunes 4
Red chili powder 1 Teaspoon
Turmeric powder 1 Teaspoon



1. Grind together all the other masalas except prunes, turmeric and salt to a fine powder.

2. Mix in turmeric and salt.

3. Stir in prunes.



4. Make biryani or meat with it or store in an air tight container until further use.

Recipe Summary

Difficulty Level: Easy
Servings: 10

Nutrition Facts

Serving size

Calories 25Calories from Fat 7

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 6 mg0.25%

Total Carbohydrates 5 g1.7%

Dietary Fiber 1 g4%


Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet