A rich, royal blend featuring mace (javitri), the crown jewel of biryani spices.
🧂 Ingredients:
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 tbsp fennel seeds
2 tsp cloves
2–3 black cardamoms
4–5 green cardamoms
2 bay leaves
2 small cinnamon sticks (cassia preferred)
1 star anise
1 small piece of mace (javitri)
1/2 tsp nutmeg, grated
2 dried Kashmiri red chillies (for color and mild heat)
Optional: 1 tsp stone flower (pathar ke phool) for authentic South Indian or Hyderabadi flavor
🔥 Instructions:
Step 1: Dry Roast the Spices
Heat a pan on medium-low flame.
Add all the spices (except nutmeg) and dry roast for 2–3 minutes until fragrant.
Stir continuously to avoid burning.
The mace should curl and release aroma—your cue it's ready.
Step 2: Cool & Grind
Allow roasted spices to cool completely.
Add them to a spice grinder or blender.
Add the grated nutmeg.
Grind to a fine powder.
Step 3: Store
Store in an airtight glass jar away from sunlight.
Stays fresh up to 3 months.
🍚 Use In:
Dum-style Veg or Chicken Biryani
Mutton Pulao, Egg Biryani
Layered rice casseroles
Even in Biryani-flavored marinades
🌼 Welza Tip:
Use Welza Whole Mace for best aroma—its floral, peppery warmth is what gives biryani its truly regal signature.
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