INDIA
This masala recipe is used specifically in biryanis.
MAKES ABOUT 1 CUP (100 G)
2 tablespoons coriander seeds
1 tablespoon black cumin seeds (shahi jeera)
1½ teaspoons whole cloves
¾ teaspoon fennel seeds
½ teaspoon black peppercorns
3 green cardamom pods
1 black cardamom pod
2 cinnamon sticks
1 star anise
½ whole nutmeg
2 shards blade mace
1½ medium black stone flowers or patthar ke phool (see Glossary)
1 small bay leaf
Stir the spices in a large nonstick skillet over medium heat for a minute or two, or until fragrant. Let cool, then transfer to a spice grinder and grind all the ingredients together. Store in an airtight jar kept in a dark cool place for up to one year.