Homemade Briyani Masala

Ingredients:

2 tbsp coriander seeds

1 tsp cumin seeds

2 tsp caraway seeds

2 tbsp green cardamom

1 tbsp black peppercorns

2 tsp cloves

5-6 pcs black cardamon

3 pcs cinnamon stick

7-8 pcs dried red chilies

7-8 pcs bay leaves

3 pcs mace

1 tbsp fenugreek

1/2 tsp nutmeg powder

1/2 tsp turmeric powder

1/2 tsp salt

Directions/Instructions:

1. To roast the whole spices, heat a pan on high heat.  Once hot, reduce the flame to a minimum.  Then add all the dry spices except the powder & salt.  
2. Slowly roast these spices on low flame. You should start to smell their fragrance and warm them up a little. Be careful not to burn the spices.
3. Transfer the spices into a bowl to let them cool down completely.
4. Once cool, transfer the spices, including nutmeg, turmeric, and salt, to a mixer-grinder. Grind these spices together well—It is not necessarily very fine, but a little coarsely will do.
5. Store this homemade biryani masala in an airtight container for at least 2-3 months.

Tip:

Caraway can substitute the same amount of Fennel seeds.