Restaurant-style biryani gets its aroma from whole spices, not just a spoon of powder. If you want that layered fragrance, building your own biryani masala from whole spices is worth the extra five minutes.
Core whole spice mix
- 4-5 SAFT Whole Cloves
- 4-5 SAFT Green Cardamom pods
- 1-2 bay leaves
- 1 small cinnamon stick
- 1 tsp shahi jeera or SAFT Whole Cumin Seeds
- 2-3 star anise (optional)
How to use it
- Dry roast the whole spices lightly in a pan for 30-60 seconds until aromatic — don't let them darken or burn.
- Add them directly to hot oil or ghee at the start of cooking your biryani base (onions, ginger-garlic), so the oil absorbs their aroma before the meat or vegetables go in.
- For a deeper flavour, you can also tie the whole spices in a muslin cloth and simmer them in the rice water while it par-boils, then discard before layering.
- Pair with your regular garam masala and chilli powder for the base gravy — the whole spices handle aroma, the ground masala handles heat and depth.
Pro tip: Whole spices lose potency over time once opened — buy in smaller quantities you'll use within a few months rather than a large jar that sits half-used for a year.
Shop SAFT's Whole Spices collection for cloves, cardamom, cumin, and more.
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