Clean up the spices one after the other to pick and discard stones and debris, chaffs etc. Wipe clean bay leaf and cinnamon pieces with a tissue. Break the nutmeg to 2 portions with a nutcracker or a mortar pestle.

You can skip roasting and just sun dry the spices for several hours until crisp. Cool them completely.

On a medium flame dry roast coriander seeds until aromatic, crunchy and light brown. Transfer to a wide tray placed over a cooling rack. This way your roasted spices & the tray won't sweat.

Add half of the nutmeg (about 1.5 to 2 grams) to the pan along with cinnamon, mace, star anise, black cardamoms and bay leaf.

Dry roast them on a medium flame until the spices begin to smell aromatic. Keep stirring so the spices roast evenly. Transfer to the cooling tray.

Add cloves, black pepper corn and green cardamoms (with the shell). Dry roast until they begin to smell good, for 2 to 3 mins. Transfer them to the same tray.

Dry roast caraway seeds on a low to medium heat until fragrant. This spice can burn faster so be attentive. Transfer to the tray.

Dry roast the fennel seeds until you begin to get a floral smell for 3 mins. Transfer to a tray.

When all the spices cool down, add them to a grinder jar or spice jar. Grind to a fine powder. The spices 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.