pantry essentials

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.

Biryani Masala Powder

coriander seeds

green cardamom (~ 20 pods)

black cardamom

black peppercorns

cinnamon sticks (~ 6-inches)

cloves

fennel seeds

cumin

black cumin

star anise

nutmeg

mace

Indian bay leaves (tej patta) (~ Skip rather than use regular bay leaves)

Gather your spices.

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.

Toast the Whole Spices

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