Step 1

Gather your spices.

Step 2

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.

Step 3

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.

Step 4

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.