1Mace (membrane covering 1 nutmeg) or javitri (refer notes)
½tspNutmegor jaiphal - grated
3stone flowersor kalpaasi or dagad phool - medium sized
How to make the recipe
Clean up the spices one after the other to pick and discard stones and debris. Wipe clean bay leaf, mace and cinnamon stick with a cloth or tissue.
On a low flame, dry roast the spices each separately until they begin to smell good. You can skip roasting and just sun dry them for few hours until crisp. Cool them completely. This step will increase the shelf life.
Add them to a blender jar or spice jar. Make a fine powder. They can also be milled to a fine powder in a mill.
Sieve and store biryani masala powder in an airtight glass jar. You can use the coarse particles to make masala tea. Biryani masala can also be freezed for an year without losing the flavor.
Use biryani masala powder as needed while making any kind of biryani. To make chicken masala curry, use as needed based on the recipe.