This is all the spices which we need. Make sure it's meat, clean and dried up.

Now heat up a pan and dry roast all the ingredients starting with whole red chilli because it takes time to roast.

Roast the fennel seeds in the last because it quickly roasts and can burnt if leave for long time. Make sure you dry roast it on a medium flame stirring continuously. It will take 7-8 minutes. Roast until it start giving the aroma of the spices. Then off the flame.

Now cool down it for 5 minutes and then grind it to a smooth and fine paste.

Store it in an air tight container and it will be good on room temperature for 3-4 months. You can even make in bulk like of 4-5 kg masala just increase the ingredients in ratio. Don't leave the container open else it will catch the moisture and don't add wet spoon to take out the masala. You can add more or less whole red chilli and kashmiri red chilli Powder according to your taste. Make it and enjoy your biryani either veg or non veg with your own homemade biryani masala.