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, 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.
About This Recipe
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 contains 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.
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 this exotic spice blend is its amazing flavor and taste!
Why This Recipe Works
I have three versions of Biryani on my blog. The one mentioned above, which is my sister, Beni's recipe, a vegan biryani, and my Instant pot Biryani recipe, which is a new favorite!
This Spice blend can be made ahead of time so that you have it available when a recipe calls for it. Or for those times when you are craving Biryani and nothing else will do!
Although the recipe calls for hot curry, mild curry can be used instead, especially if you or your family prefers milder food.
What Goes into This Recipe
Ingredients and Substitutions
- Always use fresh spices whenever possible.
- If using whole spices, toast them for a minute or two until fragrant before grinding them into a fine powder using a spice grinder.
- 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.
How to Make This Recipe
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.
At this point, you can store the biryani spice mix to use in any recipe that calls for it.
Recipe FAQ's and Expert Tips
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.
- 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.
Related Recipes
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Biryani Spice
Ingredients
- ¼ cup allspice
- ¼ cup hot curry
- 1 tablespoon turmeric
- 1 teaspoon cardamom
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
Instructions
- 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.
- 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.
Notes
- 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.
Nutrition
This recipe was April 27, 2020 and was updated on December 12th, by simplifying the recipe instructions.
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. 🙂