Break the Big Cardamom, Nutmeg, Bay Leaves and other ingredients into small pieces.
Heat pan over medium heat.
Add Coriander Seeds, Cumin Seeds and Caraway Seeds.
Reduce the heat to low flame before roasting the ingredients and roast till light golden brown.
Take it out in a bowl and allow it to cool.
In the same pan add Black Pepper, Fennel Seeds, Green Cardamom Pods, Cinnamon, Cloves, Star Anise, Black Cardamom, Nutmeg, Mace, Red Chilli and Bay Leaves.
Roast the ingredients till it starts giving aromatic smell.
When the colour of the ingredients slightly changes, switch off the stove and allow it to cool down.
Put all the roasted ingredients in a mixer grinder jar. Add Turmeric Powder, Kashmiri Red Chilli Powder and Salt to it.
Close the lid of the jar and blend it to a smooth fine powder.
Take out the masala powder and sieve the mixture with the help of a sieve or a strainer or a filter to remove the coarse powder.
If necessary, the coarse masala powder can be blended again and sieved to remove the remaining coarse powder. We remove the coarse powder so that the taste of the biryani doesn’t change.
Now take the sieved masala powder in a bowl. Add whole Cloves, Small Cardamom and Black Pepper and mix it.
Biryani Masala Powder is ready to be used. Use as per the requirement to prepare Veg Biryani and Non-Veg Biryani.
Store it in clean airtight jar and keep it in cool and dry place. You can refrigerate it in your fridge.