3dried Kashmiri chilliesor any dried, non smoky chillies
1mace bladeor 1 tsp, if yours is in broken pieces
1medium star anise
1small cinnamon stick, about 5cm (2 inches)
5cloves
6green cardamom pods
1black cardamom
1Tbspcoriander seeds
1tspcumin seeds
¼tspfennel seeds
¼ajwain seedsomit if unavailable
1tspblack peppercornsor half, for a milder masala
Instructions
Heat a small frying pan on medium-low heat and dry toast the bay leaves, Kashmiri chillies and mace blade for 2 minutes. Shake the pan constantly or use a spatula to flip the ingredients. Tip out onto a large plate.
Follow this by the star anise, cinnamon stick, cloves and both cardamoms. Fry for another 2 minutes, shaking the pan constantly, but keep an eye on the spices. If the green cardamom starts to brown before that, take it off the heat and tip out onto the same plate as above.
Reduce the heat to low and tip in the rest of the ingredients, so all the seeds: coriander, cumin, fennel, ajwain and black peppercorns. Keep shaking the pan and toast for 1 minute. Don't let them burn. Take the off the heat earlier if you have to. Tip out onto the plate.
Leave the toasted spices to cool completely. This takes about 12-15 minutes.
Break the chillies and bay leaves up and drop them into the spice mill and grind for 10 seconds.
Tip everything else in and grind to a fine powder. Video is coming in a few days!
Transfer to a spice jar and store with the rest of your spices. I would use it within 3 months, as like all spices, its aroma starts mellowing.But I'm only giving you a small amount here, enough to cook biryani for 8-12 people. Recipe coming soon.