Homemade Biriyani Masala

1In a dry pan, roast the coriander seeds (1 tbsp), cumin seeds (1 tbsp), fennel seeds (1 tbsp), black peppercorns (1 tbsp), cinnamon stick (1), green cardamom pods (4-5), black cardamom pods (2), star anise (1), cloves (4-5), nutmeg (½), and bay leaves (2-3) over low heat until fragrant. Stir frequently to prevent burning.

2Add the dried red chilies (2-3) and continue to roast for another minute.

3Remove from heat and let the spices cool completely.

4Once cooled, transfer the roasted spices to a spice grinder or mortar and pestle. Grind them into a fine powder.

5In a bowl, combine the powdered spices with turmeric powder (1 tsp), Kashmiri red chili powder (1 tbsp), ground coriander (1 tbsp), ground cumin (1 tbsp), ground nutmeg (½ tsp), ground mace (½ tsp), ground cloves (½ tsp), ground black cardamom (½ tsp), ground cinnamon (½ tsp), ground ginger (½ tsp), ground garlic (½ tsp), ground black pepper (½ tsp), ground green cardamom (½ tsp), ground fennel (½ tsp), ground star anise (½ tsp), and ground bay leaf (½ tsp).

6Mix well to ensure all the spices are evenly incorporated.

7Store the biriyani masala in an airtight container in a cool, dark place for future use.

8Use this aromatic biriyani masala to enhance the flavor of your biriyani dishes.