Badshah Biryani Pulav Masala 100g

Badshah Biryani Pulav Masala (100g) is a heritage spice blend that stands out because it includes a mix of ground spices, whole spices, and dried leaves, giving rice dishes a more “layered” aroma compared to purely powdered mixes.

Price Guide (2026)

The price for this specific masala is slightly higher than basic spice powders (like turmeric or chili) due to the expensive whole spices (mace, star anise, cardamom) included in the blend.

What Makes It Different?

• The “Khada” Factor: Unlike many brands that grind everything into a fine dust, Badshah leaves bits of Tejpat (Bay Leaf) and whole spice fragments. This creates a more restaurant-style visual appeal in your Pulao.

• Flavor Profile: It leans toward the spicier and more aromatic side. It’s heavy on black pepper, fennel, and stone flower (kalpasi), which gives it that distinct Mumbai/Gujarati style biryani kick.

• Versatility: Because it isn’t overly “meaty” in its spice balance, it works exceptionally well for Veg Pulao, Tawa Pulao, and Soya Chunk Biryani, as well as traditional meat preparations.

Chef’s Cheat Sheet: The “2-Step” Method

1. For Pulao: Use 1.5 tbsp for every 2 cups of rice. Add it to the oil/ghee after sautéing your veggies but before adding the water to let the spices bloom.

2. For Biryani: Layer the masala between the rice and gravy. To elevate the scent, mix a teaspoon of this masala into a little warm milk or saffron water and drizzle it over the top layer before the final “Dum” (steaming).

A Quick Tip: This masala already contains Iodised Salt, so be careful when adding extra salt to your rice. Always taste the water first!