Cumin seeds, coriander seeds, black peppercorns, fennel seeds, cloves, green & black cardamoms, cinnamon sticks, bay leaves, nutmeg powder
Heat a pan on low flame and add cumin seeds, coriander seeds, fennel seeds, cloves, and all the other ingredients. Roast them gently for 2-3 minutes until they release a fragrant aroma.
After roasting, turn off the heat and let the spices cool down completely at room temperature.
Once cooled, place the roasted spices in a grinder or blender.
Before grinding, add 1 tsp nutmeg powder and 1 tsp mace to the grinder along with the roasted spices.
Blend all the ingredients until they form a fine powder. Ensure no coarse bits are remaining.
Transfer the freshly ground biryani masala to an airtight container. Store it in a cool/ dry place to maintain its freshness.