No Onion No Garlic Biryani Masala – Jain & Sattvic Aromatic Spice Blend by NONG

Name: Biryani Masala
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 0.25 cup Coriander seeds; 1.00 tbsp Cumin Seeds; 1.00 tbsp Fennel Seeds; 2.00 pieces Cinnamon; 10.00 pieces Cloves; 2.00 pieces Star Anise; 4.00 pieces Black cardamom; 0.50 piece Nutmeg; 10.00 pieces Cardamom; 2.00 pieces Mace; 1.00 tbsp Black peppercorns; 0.25 cup Stone Flower (Dagad Phool); 2.00 pieces Bay leaves; 1.00 tbsp Red chilli powder; 0.25 tsp Turmeric Powder; 1.00 tsp Salt

Experience the royal flavors of traditional biryani with NONG’s No Onion No Garlic Biryani Masala, a pure and aromatic spice blend crafted specially for Jain and Sattvic diets. Free from onion, garlic, and any artificial additives, this masala captures the authentic taste of biryani while maintaining dietary purity.

Each spoonful combines a rich mix of whole and ground spices like cardamom, cloves, cinnamon, cumin, and nutmeg—expertly blended to give your rice dishes a deep, layered aroma and bold flavor. Whether you’re preparing vegetable biryani, paneer biryani, or a mild pulao, this no onion no garlic biryani masala ensures every grain is infused with royal taste and fragrant perfection.

Crafted for health-conscious and spiritual lifestyles, NONG Biryani Masala delivers flavor, balance, and authenticity to every meal.

🌿 Pure Vegetarian · No Onion · No Garlic

Biryani Masala

An intensely aromatic, royal No-Onion No-Garlic (NONG) homemade Biryani Masala powder freshly made with stone flower (dagad phool), shahi spices, mace, nutmeg, and whole aromatics.

Reference Cooking Video

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Prep Time 5 min

Cook Time 5 min

Difficulty Easy

Servings

format_list_bulleted Ingredients

16 items

Quantities scale automatically with servings

0.25 cup Coriander seeds
1.00 tbsp Cumin Seeds
1.00 tbsp Fennel Seeds
2.00 pieces Cinnamon
10.00 pieces Cloves
2.00 pieces Star Anise
4.00 pieces Black cardamom
0.50 piece Nutmeg
10.00 pieces Cardamom
2.00 pieces Mace
1.00 tbsp Black peppercorns
0.25 cup Stone Flower (Dagad Phool)
2.00 pieces Bay leaves
1.00 tbsp Red chilli powder
0.25 tsp Turmeric Powder
1.00 tsp Salt

checklist Step-by-Step Instructions

1
In a heavy-bottom pan on low flame, add 1/4 cup coriander seeds, 1 tbsp cumin seeds, and 1 tbsp fennel seeds.
2
Add 2 cinnamon sticks, 10 cloves, 2 star anise, 4 black cardamoms, 10 green cardamoms, 2 pieces mace, 1/2 piece nutmeg, 1 tbsp black peppercorns, 1/4 cup stone flower (dagad phool), and 2 bay leaves.
3
Dry roast all whole spices gently on low heat for 3-4 minutes, stirring continuously until they become crisp and intensely fragrant without letting them burn.
4
Remove from heat and transfer the roasted spices to a wide plate to cool down completely to room temperature.
5
Transfer the cooled whole spices to a dry grinder/mixer jar. Add 1 tbsp red chilli powder, 1/4 tsp turmeric powder, and 1 tsp salt.
6
Grind on pulse mode to achieve a fine, aromatic Biryani Masala powder.
7
Let the freshly ground masala cool, then transfer to a clean, airtight glass container. Use 1 to 2 tablespoons when preparing authentic NONG Dum Biryani or Pulao.