10 Minute Quick Homemade Sindhi Biryani Masala Powder Recipe

Published: 04/21/2025

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Why does your homemade Sindhi Biryani Masala never taste as good as the one from your favorite restaurant? The secret isn’t just in the cooking method—it’s in the Sindhi Biryani Masala Powder! The right balance of spices can make or break the dish, and store-bought masalas often lack freshness. But don’t worry! Today, I’ll show you how to make an easy Sindhi Biryani Masala Powder recipe at home so you can enjoy restaurant-style flavors every time.

In this guide, you’ll learn how to make Sindhi Biryani Masala Powder from scratch. This recipe is easy, beginner-friendly, and requires only a few steps. Let’s get started!

What is Sindhi Biryani Masala Powder Recipe?
Sindhi Biryani Masala is a spice blend used in Sindhi-style biryani, a popular dish in Sindhi cuisine. It is a mix of whole and ground spices that create a deep, rich flavor. Sindhi Powder masala adds: ✔ Heat from red chilies and black pepper. ✔ Aroma is from cloves, cardamom, and cinnamon. ✔ Tanginess from dried mango powder. ✔ Depth from roasted cumin and coriander. Making your biryani masala ensures you get authentic, fresh flavors every time.

What is Sindhi Biryani Masala Powder Recipe?

Sindhi Biryani Masala is a spice blend used in Sindhi-style biryani, a popular dish in Sindhi cuisine. It is a mix of whole and ground spices that create a deep, rich flavor.

Sindhi Powder masala adds:
✔ Heat from red chilies and black pepper.
✔ Aroma is from cloves, cardamom, and cinnamon.
✔ Tanginess from dried mango powder.
✔ Depth from roasted cumin and coriander.

Making your biryani masala ensures you get authentic, fresh flavors every time.

Ingredients for Sindhi Biryani Masala Recipe

Special Sindhi Masals Spices for Recipe:

Coriander seeds: 2 tbsp
Fennel seeds: 1 tbsp
Bay leaves: 2 to 4
Cumin seeds: 1 tbsp
Green cardamoms: 3 to 5
Black cardamoms: 1 to 3
Cinnamon stick: 1 small
Cloves: 4 to 5
Star anise: 1 to 2
Black peppercorns: 1 tbsp

Ground Spices

Red chili powder: 2 tbsp
Turmeric powder: 1 tbsp
Dry ginger powder: 1 tbsp
Dry amchur powder: 1 tbsp
Garam masala: 1 tbsp
Salt (adjust to taste)

Directions
Dry and Roast the Whole Spices Heat the fry pan on low flame heat and add all the spices. Dry roast them for 2-3 minutes until they release a strong aroma. Stir continuously to prevent burning. Grind the Spices Cool the masala spices completely after roasting. Using a blender, grind the (cooled) masala spices into a fine powder. Mix with Ground Spices Transfer the freshly ground spice mix to a clean bowl. Add all the ground spices (red chili, turmeric, ginger, amchur, garam masala, and salt). Mix everything well until combined. Store the Masala Use an airtight jar to store the masala powder. Avoid direct sunlight. Store it in a dry place. This masala stays fresh for up to 3 months.

Directions

Dry and Roast the Whole Spices

Heat the fry pan on low flame heat and add all the spices.
Dry roast them for 2-3 minutes until they release a strong aroma.
Stir continuously to prevent burning.

Grind the Spices

Cool the masala spices completely after roasting.
Using a blender, grind the (cooled) masala spices into a fine powder.

Mix with Ground Spices

Transfer the freshly ground spice mix to a clean bowl.
Add all the ground spices (red chili, turmeric, ginger, amchur, garam masala, and salt).
Mix everything well until combined.

Store the Masala

Use an airtight jar to store the masala powder.
Avoid direct sunlight. Store it in a dry place.
This masala stays fresh for up to 3 months.

How to Use Sindhi Biryani Masala

Add 2-3 teaspoons of this masala while cooking the biryani.
Use it to season vegetables, chicken, or lentils.
Mix it with yogurt for a delicious meat marinade.
Sprinkle a pinch over fried rice or pulao for extra flavor.

Tips for the Best Sindhi Biryani Masala Recipe

✔ Use fresh spices for maximum aroma.
✔ Roast on low heat to prevent bitterness.
✔ Let the spices cool completely before grinding.
✔ Adjust the chili powder based on your spice tolerance.
✔ Make small batches to keep the masala fresh.

Conclusion

So guys, in this article, we’ve covered Sindhi Biryani Masala Powder Recipe in detail. I highly recommend trying this homemade blend instead of store-bought masalas—it’s fresher, more flavorful, and lets you control the spice level to your taste. Plus, the aroma of freshly ground spices will take your biryani to the next level! Give this recipe a shot and tell me how it turns out in the comments. Happy cooking! 🍛✨

Can I skip roasting the whole spices?

No, roasting the spices enhances their aroma and depth of flavor. It’s an important step for authentic taste.

What if I don’t have all the spices?

You can still make the masala if you miss star anise or black cardamom. However, the key flavors come from cumin, coriander, and cloves.

How long does homemade biryani masala last?

Appropriately stored in an airtight container, it lasts up to 3 months.

Can I use this masala for other dishes?

Yes! This masala works well in:

Curries (chicken, mutton, or vegetable).
Pulao and fried rice.
Egg dishes for extra spice.