Biryani masala
Biryani lives or dies by its spice blend, so we keep the main styles from Pakistan, India and Bangladesh side by side. You'll find Shan Bombay, Sindhi, Chicken, Mutton, Fish, Karachi Beef… 14 Products
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Biryani masala
Biryani lives or dies by its spice blend, so we keep the main styles from Pakistan, India and Bangladesh side by side. You'll find Shan Bombay, Sindhi, Chicken, Mutton, Fish, Karachi Beef and Punjabi Yakhni Biryani Masala, MDH's Bombay and Sindhi versions, Pran Kachchi Biryani Masala and Radhuni Biryani Masala, the packet many Bangladeshi home cooks swear by. If you're short on time, Patak's Biryani Paste is on the shelf too.
Each blend tastes different. Sindhi biryani is tangy and punchy, with dried plums and potatoes; Bombay biryani is a touch gentler and more floral; Dhaka-style kacchi layers raw marinated meat with par-cooked rice before a long, slow dum. Shan packets already contain salt, so read the recipe on the back before seasoning.
Pair your masala with long-grain basmati rice and halal chicken or mutton. For more of the Pakistani range, browse our Shan masala page.
Getting the quantity right
- How much: one Shan packet (50–60 g) is usually meant for about 1 kg of meat and 750 g–1 kg of rice. If you prefer it milder, start with half to two thirds of the packet.
- Marinade: mix the masala with yoghurt and ginger-garlic paste, then leave the meat for at least an hour, or overnight in the fridge.
- Flavour the rice water: bay leaves, green cardamom and cloves in the boiling water add another layer of aroma; see our whole spices.
- Keep it fresh: clip opened packets shut and store them in a jar so the fragrance doesn't fade.
To finish, sprinkle a few drops of kewra or rose water and a handful of crispy fried onions between the layers before the dum.
Frequently asked questions
Which biryani masala is the hottest?
Shan Sindhi Biryani Masala is known as one of the punchiest, while the Bombay and Chicken Biryani blends are gentler. You can easily control the heat by using only part of the packet and adding a little more yoghurt to the marinade.
Can I use biryani masala for a vegetarian biryani?
Yes. Use it with mixed vegetables, potatoes, chickpeas or paneer, and reduce the amount slightly because vegetables need less seasoning than meat. Shan Pilau Biryani Masala also works nicely for a simple vegetable pulao.
What's the difference between biryani and pulao?
For pulao, rice, meat or vegetables and spices cook together in one pot. For biryani, par-boiled rice is layered with a separately cooked or raw marinated curry, then sealed and steamed gently over a low heat.
Does Shan biryani masala already contain salt?
Yes, most Shan recipe mixes include salt. Taste before adding more, especially if you only use part of the packet and also salt the water you boil the rice in.