Homemade Biryani Masala Powder - Recipe

Making homemade biryani masala powder takes just 10-15 minutes. Follow these simple steps:

Coriander seeds - Provides an earthy, nutty and slightly lemony flavor. Use about 3 tablespoons.
Cumin seeds - Imparts a strong, smoky and bitter flavor. Use 1 tablespoon.
Fennel seeds - Have a sweet, grassy and lightly spicy flavor. Use 2 teaspoons.
Black peppercorns - Offer pungency and heat. Use 1 tablespoon.
Cloves- Give a sweet, strong and pungent flavor. Use 1 tablespoon.
Cinnamon sticks - Provide warmth and sweetness. Use 5 (2-inch each).
Green cardamoms - Offer an intense floral aroma. Use 15 pods.
Black cardamoms - Have an intense smoky flavor. Use 3 pods.
Bay leaves - Contribute an herbal and slightly floral aroma. Use 8 leaves.
Nutmeg - Adds nutty, sweet and slightly spicy flavors. Use 1 whole.
Mace blades - Provide a sweet and delicate flavor. Use 1 tablespoon.
Dried red chillies - Bring mild heat and brilliant color. Use 3-4.

First, inspect all spices closely and remove any dirt, stones or bad pieces.
Sun-dry the spices for 2-3 days or roast briefly in a skillet to intensify flavors.
Break cinnamon sticks and crush nutmeg coarsely before grinding.

Add spices to a blender or spice grinder and grind to a fine powder. Work in batches if needed.
You can sieve for an ultra-fine powder but some grittiness is fine.

Cool biryani masala completely before storing in an airtight jar.
Store in a cool, dry spot for up to 6 months. Refrigeration prolongs shelf life.