Kolkata Biryani Masala
Prep time
Cook time
Total time
Restaurant-style Calcutta Biryani with your choice of animal protein (or without animal protein) can be cooked using this homemade Kolkata Biryani Masala easily!
Recipe type: Spice
Cuisine: Mughlai
Serves: 2 Tbsp.
  • Cinnamon: 2"
  • Black cardamom: 2
  • Green cardamom: 5
  • Clove: 4
  • Bay Leaf: 2
  • Nutmeg: 1
  • Mace: 4 petals
  • Shahi Cumin Seed: 1Tsp.
  • Star Anise: 1
  • Kebab Chini: 10
  • White Pepper: 10
  1. The recipe calls for roasted spices.
  2. Heat a pan.
  3. Now add all the spices on the heated pan.
  4. Dry roast all the spices for around 3 minutes.
  5. Keep the flame low while roasting the spices.
  6. After around 1 minute of frying, the spices will emit a nice aroma
  7. Switch the flame off once done.
  8. Transfer the roasted spices to a plate.
  9. Wait for around 10 minutes before making the Biryani Masala Powder. The spices must be at room temperature.
  10. Take the spices in a grinding jar, or you can use a food processor or traditional Shil Nora (Shil batta) to make the Biryani Masala Powder.
  11. Grind the spices to make a coarse powder.
  12. Transfer the spices to a plate if using immediately.
  13. Store the Biryani Masala in an airtight container if not using immediately.
  14. This simple yet flavorful Biryani Masala is the key to great Calcutta Biryani!
Recipe by Debjanir Rannaghar at https://kitchenofdebjani.com/2020/04/kolkata-biryani-masala/