Dry Roast: On low heat, dry roast the whole spices (cumin, coriander, peppercorns, fennel, cardamom, cloves, cinnamon, bay leaves, star anise, and red chilies) for 2–3 minutes until aromatic.
Cool: Allow the roasted spices to cool completely.
Grind: Grind the cooled spices into a fine powder.
Mix: Add the powdered spices (turmeric, nutmeg, mace, dry ginger) and mix well.
Store: Transfer to an airtight container. Freshly ground masala lasts up to 2 months.
Tips:
For extra aroma, add saffron (kesar) or kewra water while cooking biryani.
Adjust spice levels by reducing or increasing black pepper and red chilies.
Always use freshly ground masala for the best flavor.
