The Secret to Perfect Mughlai Biryani Masala Powder | Authentic Royal Spice Blend

Mughlai Biryani Masala Powder

An aromatic and royal Mughlai Biryani Masala Powder made with a blend of whole spices, floral enhancers, and exotic ingredients like saffron, rose petals, and stone flower. This homemade spice mix gives your biryani the true Mughlai touch – rich, flavorful, and filled with a royal fragrance.

🌿 Ingredients for Mughlai Biryani Masala:

Whole Spices (Base Flavor):

• Coriander Seeds – 4 tbsp

• Cumin Seeds – 2 tbsp

• Black Cumin (Shah Jeera) – 1 tsp

• Fennel Seeds – 1 tbsp

• Black Peppercorns – 1 tsp

• Cloves – 8 to 10

• Green Cardamoms – 7 to 8

• Black Cardamoms – 2

• Cinnamon Sticks – 2 (2-inch each)

• Bay Leaves – 2

• Star Anise – 1

• Mace (Javitri) – 2 blades

• Nutmeg – ¼ piece (grated)

• Dry Red Chilies – 5 to 6 (mild spice, as Mughlai food is aromatic not fiery)

• Stone Flower (Dagad Phool / Kalpasi) – 1 tsp

Royal Enhancers (Mughlai Signature Touch):

• Dried Rose Petals – 1 tbsp

• Dried Kewra (Screwpine) Leaves – ½ tbsp

• Kasuri Methi – 1 tsp (lightly roasted)

• Saffron Strands – 5 to 6 (lightly warmed, powdered)

• A pinch of edible camphor (Pacha Karpooram) – optional for authentic Mughlai aroma

🔪 Preparation Method:

1. Roast Whole Spices:
   Dry roast each spice (coriander, cumin, fennel, pepper, cloves, cardamoms, cinnamon, bay leaf, star anise, mace, nutmeg, red chilies, and stone flower) on low flame until aromatic. Do not burn.

2. Warm Floral Enhancers:
   Lightly heat saffron, rose petals, kewra leaves, and kasuri methi for just 10–15 seconds to release aroma.

3. Cool & Grind:
   Let all ingredients cool completely. Grind everything together into a fine powder.

4. Store:
   Transfer to a clean, airtight glass jar.

📦 Storage & Shelf Life:

• Keeps fresh for 2–3 months when stored in an airtight jar in a cool, dry place.

• For longer shelf life, refrigerate in a sealed container to preserve aroma.

• Avoid using a wet spoon to prevent moisture spoilage.

✅ Usage Tips:

1. Add 2 teaspoons of Mughlai Biryani Masala per 1 kg of rice + meat/vegetables while cooking.

2. Suitable for chicken, mutton, egg, and vegetarian biryanis.

3. For authentic Mughlai richness, layer biryani with warm saffron-infused milk along with this masala.

4. Can also be used in Mughlai curries, korma, kofta, and pulao for a royal touch.