Biryani Masala recipe

Ingredients:

Cumin seeds: 2 tsp.
Caraway seeds (Shahi jeera): 2 tsp.
Coriander seeds: 2 tsp.
Black peppercorns: 1 tsp.
Black cardamom: 1
Green cardamom: 2 (with cover)
Nutmeg powder: 2 heaped pinches
Mace: 1
Dried red chilli: 3
Dry fenugreek leaves (kasoori methi): 1 tsp.
Turmeric powder: 1 tsp.
Cloves: 4
Dagad phool: 2 (if available; I did not have it so did not add it)
Cinnamon stick: 1 inch

Steps to make masala: -

1. Dry roast the following one by one on a medium-low flame: cumin seeds, caraway seeds, coriander seeds, peppercorns, dried red chili, cinnamon and cloves. 
2. Let cool and mix all the ingredients (dry roasted and others) and grind to a fine powder. I used my coffee jar for grinding. 
3. Sieve through a muslin cloth and store in a dry and air-tight container. It stays good for very long time. No need to refrigerate.