Biryani Masala — Hand-Roasted, Iron-Ground, No Shortcuts
A biryani is only as good as its masala. Phoran's Biryani Masala is hand-roasted in small batches and iron-pounded to preserve the volatile aromatic oils that give dum biryani its signature layered complexity — the kind that fills the room when the dum is opened. No fillers, no artificial colour, no shortcuts.
How to Use Biryani Masala
Dum biryani (per kg rice): Use 2–3 tsp in the marinated meat or vegetable layer — the blend is concentrated, start with 2 tsp and adjust to taste
Marination: Mix into yoghurt with ginger-garlic paste, salt, and fried onions before marinating chicken, mutton, or paneer overnight
Rice water: Add ½ tsp to the boiling salted water when parboiling rice for extra aroma in the grains
Pulao: Use 1–1.5 tsp per serving for a lighter, less intense flavour than full biryani
Kolkata-style biryani: Works equally well — combine with a little more nutmeg and kewra water for the Kolkata flavour profile
Hyderabadi vs Kolkata Biryani — Which Style Does This Masala Suit?
Phoran's Biryani Masala is inspired by the Hyderabadi dum biryani tradition — bold, aromatic, and spice-forward. For Kolkata-style biryani, which is subtler and sweeter, use slightly less masala and add a pinch of nutmeg and a few drops of kewra (screwpine) essence. For Lucknowi (Awadhi) biryani, use even less and rely more on whole spices in the dum.
Why Iron-Ground Makes a Difference
Iron mortars retain less heat during grinding than steel blade grinders, so the spices don't warm up and lose their volatile oils during processing. The result is a masala with more aroma per gram — which is why you need less of it compared to commercially machine-ground blends.
No artificial colour, no fillers. FSSAI certified. Origin: India. Shelf life: 12 months. Storage: Airtight container away from heat and light.
