5 from 6 votes
10-Minute Homemade Biryani Masala
Making your own biryani masala powder adds authentic flavor and aromas to your biryani. This versatile spice blend is ready in just 10 minutes.
Prep Time
5 mins
Cook Time
5 mins
Cooling Time
5 mins
Total Time
15 mins
Servings:
cups
Calories:
318 kcal
Course:
Condiments
Cuisine:
Indian
Ingredients
- 3 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 2 teaspoons fennel seeds
- 2 teaspoons black pepper
- 1 tablespoon mace or 2 whole pieces, aka javitri
- 2 teaspoons cloves
- 1 teaspoon green cardamom pods
- 2 to 3 black cardamom aka Badi Velchi
- 2 to 3 star anise aka Baadyan
- 2 to 3 bay leaves aka Tamal Patra
- 3 inch cinnamon stick aka Dalchini
- ½ teaspoon nutmeg powder
Instructions
- Add all the spices to a fry pan. Dry roast the spices on medium heat for 3 to 4 minutes or until the spices are hot to touch.
- Turn the heat off and spread the spices in a tray and allow them to completely cool down.
- Add roasted spices to the grinder jar and make a fine powder. Note: Makes about half a cup of Biryani Masala.
- Store in an airtight container in a cool, dark place to maintain its freshness.
Cup of Yum
Nutrition Information
Calories
318kcal
(16%)
Carbohydrates
55g
(18%)
Protein
11g
(22%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.02g
(1%)
Sodium
62mg
(3%)
Potassium
1150mg
(24%)
Fiber
30g
(120%)
Sugar
1g
(2%)
Vitamin A
350IU
(7%)
Vitamin C
15mg
(17%)
Calcium
645mg
(65%)
Iron
21mg
(117%)
Nutrition Facts
Serving: 1 cups
Amount Per Serving
Calories 318
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Sodium | 62mg | 3% |
| Potassium | 1150mg | 24% |
| Fiber | 30g | 120% |
| Sugar | 1g | 2% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 15mg | 17% |
| Calcium | 645mg | 65% |
| Iron | 21mg | 117% |
* Percent Daily Values are based on a 2,000 calorie diet.