Biryani Masala
Biryani Masala
A layered Hyderabadi-style blend built on the legacy of the Nizami dum kitchens, carrying shah jeera, green and black cardamom, mace, cinnamon, clove and the smoky note of dagad phool. Warm and aromatic with a measured chilli backbone, it scents long-grain rice and meat without overpowering them. Bloom it in ghee at the layering stage, or fold through marinades for a true dum biryani.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- Hyderabad, Telangana, India
- Premium whole-spice grind
- Dry-roasted and stone-ground powder
- Shah jeera, mace and dagad phool
- Steam-sterilised · ETO-free · lab-tested
- 18-24 months
Also known as · Hyderabadi Biryani Spice Blend · Dum Biryani Masala · Nizami Biryani Mix
How to use it
Layering and dum cooking of mutton, chicken or vegetable biryani
Seasoning yoghurt-based marinades for grilled meats
Lifting pilaf and tahari rice dishes
Finishing slow-cooked korma and rich gravies
Spicing roast vegetables and dum-style potatoes
Questions
- Is biryani masala the same as garam masala?
- They overlap but are not interchangeable. Biryani masala carries distinctive notes of shah jeera (caraway) and dagad phool (stone flower) that build the dish's signature aroma, whereas garam masala is a simpler all-purpose warming blend. Biryani masala is purpose-built for layered rice and meat.
- How much should I use for a biryani?
- As a guide, one to one-and-a-half teaspoons per 250 g of rice or meat, added during marination and again at the layering stage. Start light, taste and adjust, as freshly ground blends are more potent than aged supermarket powders.
- Is it very spicy?
- It carries a warm, measured heat rather than a fierce burn. The chilli sits behind the aromatic spices, so it scents and seasons the dish without overwhelming it. Add fresh green chilli separately if you prefer more fire.
