Everyday Cooking
Homemade Biryani Masala
Whole spices roasted gently and ground at home — the fragrant base for every biryani she makes.
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Ingredients · tap to tick off
- Green Cardamom – 16pcs (4 g)
- Black Cardamom – 2 pcs (1.5 g)
- Cinnamon – 4-inch total (2 g)
- Cloves – 16 pcs / 1½ tsp (3 g)
- Mace/Javitri – 1 flower
- Nutmeg/Jaiphal – ½ nutmeg (2.5 g)
- Shah Jeera – 2 tsp (4 g)
- Jeera/Cumin Seeds – 2 tsp (4 g)
- Coriander Seeds/Dhaniya – 1 tbsp
- Star Anise – 1 medium
- Kabab Chini – 2 tsp ( i forgot to add)
- Black Peppercorns – 2 tsp (5 g)
- White Peppercorns – 1 tsp (2.5–3 g)
- Rose petals - 1 tsp ( i forgot to add)
Method
Dry roast all the spices except jeera and shah jeera on low heat for 2–3 minutes, just until aromatic. Don’t let the spices brown. Add jeera and shah jeera last .
Switch off the heat,and toss them in the residual heat.
Let everything cool completely, then grind into a fine powder.
Store in a clean, dry, airtight glass jar.
Published 7 Sept 2026 · Antara’s kitchen notes
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