Heat a thick bottom wok or a skillet on medium heat.
Add Whole Coriander, Cumin seed, Black Cumin seed, Fennel seed, Cinnamon, Cloves, Black Pepper, Star Anise, and Black Cardamom to the wok. Turn the heat down to low and roast spices for 5 to 6 minutes while stirring continuously. Take the spices out in a bowl and set it aside to cool down.
Grind Nutmeg, Green Cardamom and Mace until fine powder forms. Take the spice blend out in a large bowl. Now grind all the roasted spices and Bay Leaves at once or in a batch until fine powder forms.
Add the roasted spiced blend into non-roasted spice blend and mix it until well combined.
Transfer the Biryani Masala in an airtight container or a jar. Store the Biryani Masala at room temperature in a pantry, away from any moisture.