Freshly ground spices and traditional masala blends, brought directly from Indian farms to your kitchen — no chemicals, no fillers, only the honest taste of a village kitchen.
Fresh, small-batch spices milled and packed on order — the very same ones our family kitchens have loved for generations.
Fragrant, Balanced, Crafted for Real Biryani
Royal Biryani Masala is a hand-blended, slow-roasted mix built to bring the aromatic soul of Hyderabadi and Awadhi biryanis into everyday cooking. Green cardamom, mace, star anise and cinnamon lay the perfumed base, while black pepper, cloves and stone flower add warmth, depth and that unmistakable dum-cooked character.
This is the kind of blend that actually works where it matters — in the pot with the marinated meat, layered under rice with fried onions and mint, or stirred into a pulao when you want more than plain seasoning. It carries the fragrance of a village kitchen without any harshness or filler.
Gaon Ke Masale Biryani Masala is made from whole spices only — no additives, no preservatives, no colour. Because the blend is unsalted, you stay in complete control of the final seasoning whether you cook chicken, mutton, vegetable or paneer biryani.
Use 1½ tablespoons per 500g of chicken or mutton along with yogurt, ginger-garlic paste and salt. Marinate for at least 2 hours (overnight for mutton).
Sprinkle ½ teaspoon between the rice and meat layers with fried onions, mint and coriander for a fragrant dum finish.
Use 1 teaspoon per 250g of mixed vegetables sautéed in ghee before layering with basmati rice.
Keep sealed in a cool, dry place to preserve the essential oils and aroma.
Discover why every jar of Gaon Ke Masale carries the taste of Indian villages — hand-picked, hand-milled and shipped fresh.
Why UsFrom dadi’s dum biryani to that one perfect chai, see how our masalas fit into the recipes families cook every day.
Explore RecipesSee where Gaon Ke Masale has been featured — food journals, television kitchens and celebrated chef reviews.
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Every batch begins with farmers we know by name. From the terraces of Wayanad to the hills of Meghalaya, we work directly with growers who still sun-dry their spices the traditional way.
The result is masala with an aroma you can actually smell before opening the jar — the way a grandmother’s kitchen always did.
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