A deeply satisfying biryani masala with layers of flavor. Transform a good biryani into a heady and complex dish that will be an unforgettable star of the party.
Heat a heavy-bottomed skillet over medium heat. When the pan is hot, toast the whole spices until they are fragrant, stirring them frequently, so they toast evenly. This takes about 2 minutes. Immediately pour the spice into a spice grinder and allow them to cool for 10 minutes.
While the spices are cooling, grind the mace, Indian bay leaves, and mace into a fine powder. Then grind the cooled spices and stir all the spices together.
You will have a generous 1/2 cup of biryani masala powder or enough for eight to ten biryanis. The masala will keep for up to 3 months in a tightly sealed container away from heat and light. Or tightly packaged in the freezer for up to six months.
Notes
Shahi jeera is also called black cumin or kala jeera. It is not the same as caraway seeds which are not a good substitute.