Biryani Spice is not a single spice but actually a combination of aromatic spices that are mixed together to make an exotic spice blend. The spices used include curry, turmeric, allspice, and cardamom, among other fragrant spices. This popular spice is different than Biryani Masala and is used to make Chicken Biryani as well as Vegan Biryani.
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Although Biryani originated in India, it is served throughout the Middle East. Assyrians have their own version of this tasty dish.
Homemade Biryani Masala powder is used in Indian dishes. It contains star anise, black peppercorns, green cardamom, black cardamom, fennel seeds, mace, nutmeg, coriander seeds, bay leaves, and other spices.
Middle Eastern Biryani spice contains cardamom, cinnamon, hot curry, allspice, turmeric powder, and cloves. Sometime Bezar is used in its place because it contains some of the same spices.
Cooking with Biryani spice produces the most wonderful aroma and will have your guests salivating, as they wait to be served. The only thing that will beat the aroma of these exotic Middle Eastern spices is the amazing flavor and taste!
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🔖 Ingredients & Substitutions
- Allspice: There is a misconception that allspice is a combination of spices. In fact, allspice is the name of the dried berry of Pimenta dioica, a tree native to Mexico.
- Cardamom: Cardamom can be purchased in powder form or as pods. The pods can be roasted and ground finely and used in this recipe.
- Cinnamon: You can use cinnamon powder or whole cinnamon that you can toast and grind.
- Allspice: Allspice comes in berries or powder; either can be used, but the berries will need to be ground.
*A full list of ingredients can be found in the recipe card at the bottom of this post.
🫙 How to Make Biryani Spice
Step 1: Measure and mix the spices together until combined. You should have approximately ⅔ cup of Biryani spice, enough to make Biryani on four different occasions.
Step 2: Pour biryani spice mix into a spice jar to use in any recipe that calls for it.
What readers are saying
Omg so good! I added a butt-ton of chili powder because I like hot-hot-hot spicy food, but of course the flavor is there regardless! Thank you for making biryani so easy! Never ordering takeout again! 🙌🏼
-Kristin
🤷🏻♀️ Recipe FAQs
Typically, Biryani has a nice spiciness to it, but not so spicy that it's intolerable. What makes Biryani spicy is the hot curry that's used in the spice mix. Replacing the hot curry with sweet curry is one way to make it less spicy.
Biryani does contain plenty of healthy ingredients like chicken, vegetables, and nuts. However, it is also rice-based and contains potatoes, so it is high in carbs.
Like all things, however, when eaten in moderation, Biryani can be enjoyed guilt-free. Especially when served topped with boiled eggs and a salad on the side.
I've chosen my favorite spices to make this Biryani spice blend, which has some ingredients in common with Biryani Masala powder, but not all of them.
For example, both recipes have cardamom, cinnamon, and cloves, but masala recipes also call for mace, stone flowers, peppercorn, shahi jeera, or black cumin seeds.
👩🏼🍳 Pro Tips
- Using fresh spices is always preferred, especially whole spices.
- I highly recommend toasting the spices in a pan until fragrant to wake up their flavors prior to grinding them.
- If you make more Biryani spice than you need or don't plan on making biryani too often, store it in the freezer until needed.
- Dividing the mixture into four servings is another great idea. Each serving will be enough for making one pot of Biryani.
If you enjoy making your own spice mixes, be sure to try my corned beef spices, shawarma spice, and carne asada seasoning.
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📖 Recipe
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Ingredients
Equipment
Method
- Mix the spices together until combined. You should have approximately ⅔ cup of Biryani spice, enough to make Biryani on four different occasions.
- At this point, you can store the biryani spice mix to use in any recipe that calls for it.
Nutrition
Notes
- If you use this blend in my Instant pot Biryani recipe, you will still need to add the 2 teaspoons of salt that the recipe calls for.
- Using fresh spices is always preferred, especially whole spices.
- I highly recommend toasting the spices in a pan until fragrant to wake up their flavors prior to grinding them.
- If you make more Biryani Spice than you need or don't plan on making biryani too often, store the seasoning in the freezer until needed.
- Dividing the mixture into four servings is another great idea. Each serving will be enough for making one pot of Biryani.
IVOR DENZIL Amore says
In your Biryani mix
2 Components do no t Come to mind
Found All spice blend some where.
1. All spice.
2 . Hot curry . Cannot Find as rfor yur blend.
can you Help me.
Hilda Sterner says
Hi Ivor, I'm not sure I understand what you are asking? Are you asking where to find allspice and hot curry?
Kristin says
Omg so good! I added a butt-ton of chili powder because I like hot-hot-hot spicy food, but of course the flavor is there regardless! Thank you for making biryani so easy! Never ordering takeout again! 🙌🏼
Hilda Sterner says
Hi Kristin, I'm so glad you liked it and yes, the hotter the better!
Augustine says
Mmm. All the recipes look great but you say to use hot curry in the Biryani spice; that has chilli in it which I can’t take because of IBS. So could you suggest how I make the curry powder without the chilli please. I’m fine with the other spices and with ginger. And I loved the idea of orange peel powder.. making your own that … I add it to English scones with some cranberrries and cinnamon and it’s lovely. Thank you for sharing.
Hilda Sterner says
Hi Augustine, Thank you for your question. Since there are so many other spices in the recipe, you can leave out the chili and use mild curry instead of hot curry, it will still be delicious!
Deb Sanders says
Wow! Came out just right…. Super tasty and perfectly moist. Definitely recommend!
Hilda Sterner says
Thank you, Deb! I'm so glad you had success with the recipe. 🙂