8 big elaichi
8 small ilaichi
3 tej patta
3-4 pieces of dalchini
2 star anise
1 tsp black pepper
1 tbsp coriander seed
4-5 dry whole red chillis
Dry roast spices on gentle heat taking care not to burn.
Grind in a dry grinder and store in an air tight container.
PS: I prefer to make small quantities and store in the refrigerator to preserve freshness.
Use this masala for making My Dum Chicken Biryani
Or you can even try your own twist, any which way this Biryani masala will take your Biryani to a whole new level! 🙂