Easy Chicken Biryani Masala Recipe (Homemade & Authentic)

Introduction

Chicken Biryani is incomplete without its rich, aromatic masala (spice blend). While store-bought options like Shan or National are convenient, homemade biryani masala tastes fresher and lets you control the flavors.

In this guide, you’ll learn:

✅ How to make Chicken Biryani Masala from scratch

✅ Best spices for authentic flavor

✅ Storage tips & easy substitutes

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What is Biryani Masala?

Biryani masala is a ground spice mix used to marinate chicken and flavor rice. Unlike garam masala, it has:

• More heat (red chili, black pepper)

• Deeper aroma (star anise, mace)

• Slight sweetness (cinnamon, cardamom)

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Ingredients for Chicken Biryani Masala

(Makes enough for 2-3 biryanis)

Whole Spices (Dry Roast First)

• 2 tbsp coriander seeds (sukha dhania)

• 1 tbsp cumin seeds (zeera)

• 1 tbsp fennel seeds (saunf)

• 1 tsp black peppercorns (kali mirch)

• 1 tsp shahi jeera (caraway seeds) – optional

• 5-6 green cardamom pods (hari elaichi)

• 3-4 cloves (laung)

• 1 black cardamom (badi elaichi)

• 1-inch cinnamon stick (dalchini)

• 1 bay leaf (tez patta)

• 1 star anise (chakra phool) – optional

• ½ tsp mace (javatri) – for luxury flavor

Powdered Spices (Add After Grinding)

• 1 tbsp red chili powder (adjust to taste)

• 1 tsp turmeric powder (haldi)

• 1 tsp amchur powder (dry mango) – for tanginess

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Step-by-Step Instructions

1. Dry Roast the Whole Spices

1. Heat a pan on a low flame.

2. Add all whole spices (except powdered ones).

3. Roast for 2-3 minutes until fragrant. Don’t burn!

4. Let them cool completely.

2. Grind into a Fine Powder

1. Transfer roasted spices to a mixer grinder.

2. Blend into a smooth powder.

3. Add red chili powder, turmeric, and amchur. Mix well.

3. Store for Later Use

• Keep in an airtight jar (lasts 3 months).

• For a longer shelf life, store in the freezer.

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Pro Tips for Best Results

🔥 Low Heat Roasting = Better aroma (high heat burns spices).

🌿 Fresh Spices = Stronger flavor (replace old stock).

🍗 Marinate Chicken = Use 2 tbsp masala + yogurt for 1kg chicken.

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5 Biryani Masala Variations

1. Hyderabadi Style – Extra mint & fried onions.

2. Sindhi Style – More dried plums (aloobukhara) for sourness.

3. Quick Fix – Use 1 tbsp store-bought masala + 1 tsp garam masala.

4. Less Spicy – Skip black pepper, reduce red chili.

5. Smoky Flavor – Add 1/2 tsp smoked paprika.

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FAQs (People Also Ask)

1. Can I use garam masala instead?

No—biryani masala is spicier with more herbs.

2. How much masala for 1kg of chicken?

Use 2-3 tbsp for a strong flavor.

3. Best substitute for mace?

Use nutmeg (1/4 tsp) for a similar warmth.

4. Why is my masala bitter?

You over-roasted the spices. Next time, use low heat.

5. Can I make it without a grinder?

Yes—buy pre-ground spices and mix them.

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How to Use Biryani Masala

• Marinate chicken (mix with yogurt, ginger-garlic paste).

• Layer with rice (sprinkle between rice layers).

• Add to pulao (1 tsp for extra flavor).

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Conclusion

Now you can make restaurant-style Chicken Biryani Masala at home! This versatile spice mix works for biryani, grilled meats, and even curries.

Try it today and taste the difference!

📌 Loved this recipe? Share your results in the comments!