There's no real fixed "biryani masala" recipe. However as a general rule for an authentic biryani which would be slow cooked by steaming (as opposed to the British-Indian restaurant "reimagining" of the concept as a dog's dinner cooked leftovers chuck-everything-in-a-frying-pan dish), fragrant flavours would be what you would expect - cinnamon, cardamom & cloves.Whilst these are here, they're a bit dominated by the other flavours and rather drowned out. Like other blends I have tried from this brand, it's very salty, and also quite sour, not only from the mango powder but also from citric acid. It seems to be a "thing" with this brand - lots of salt plus citric acid in everything. The level of chilli also serves to take away the fragrant flavours too much.Weirdly there are whole seeds in here - I can see coriander seeds and also chilli seeds, and possibly more too. I really wouldn't expect to see that in a genuine biryani dish. The aromatics - cinnamon, cardamom & clove - you would find whole in an authentic biryani, but not others, i.e. it's an inversion of what you would see.I certainly wouldn't want to use this in an authentic biryani cooked the proper way where you want to taste aromatic flavours. If you are trying to reproduce the British-Indian restaurant "biryani", well it's OK, but shame that the salty, sour and hot flavours dominate the fragrant flavours so much.