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Export 12 ingredients for grocery delivery
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.
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