Just wanted to add this one on, as I have a delicious recipe for my prawn biriyani coming up that uses this spice mix. This recipe makes enough for one biriyani recipe. Increase quantities exponentially for a bigger batch that you can store in an airtight tin for up to a year.
This recipe has been born out of a lot of trial and error to find the spice level that suits our family, so do feel free to change it around to suit your spice tolerance.
3 inch stick of cinnamon or cassia bark
10 cardamom pods, lightly crushed (if using black cardamom, reduce to 5 pods)
4 bay leaves, dried
4 tbsp coriander seeds
2 tbsp whole cumin
1 tsp fenugreek seeds (methi)
1 tbsp fennel seeds
1/4 tsp of ground nutmeg (freshly grated is better)
3 or 4 pods of black cardamom, opened and lightly crushed (optional)
2 long mild red chillies
In a hot, heavy pan, add all the spices, except the nutmeg, and toss them around, constantly stirring, for around 1 - 3 minutes until they are lightly toasted and the kitchen smells heavenly! Do not allow the spices to burn, keep a sharp eye out.
In a powerful spice blender, grind the spices till they are a fine powder. Add the grated nutmeg to the mix, stir and it is ready to use. If making a big batch, store in an airtight container.