Black stone flower

 

motrema perlatum, commonly known as black stone flower, is a species of lichen used as spice in India. The species occurs throughout the temperate Northern and Southern Hemispheres. Typically used in meat dishes like nahari (Paaya), Bombay biryani, Goat meat stews, it is also used in vegetarian dishes. It is one of the ingredients in East Indian Bottle Masala, used for cooking Meats, fish and vegetables.
Some of the other names for it include shaileyam in Sanskrit, kalpasi  in Hindi, "Bojhwar
Black Stone Flower is one of the most unusual spices. It is a rare dried flower and a dominant spice in all Chettinad preparations.
Black Stone Flower or Dagad Phool is a soft brown and black coloured lichen that gives the signature black color to various masalas like biryani Masala. It has a strong earthy aroma and a very dry, light fluffy texture. It is widely used in Chettinad cuisine and to some extent in Hyderabadi and Marathi cuisine.
It is an edible lichen flora (a type of fungus), which grows on trees, rocks and stones. When used in small quantities, it imparts a strong woody aroma and flavor to the preparation. For better results it should be roasted in a little oil to release its full aroma.
 
Biryani Masala
5 whole dry kashmiri red chillies
5 bayleaves
3 tbsp coriander
1 tbsp cumin seeds
1 tbsp caraway seeds
1 tbsp mace  
2 sticks cinnamon
1 tsp cloves
3 black cardamom
2 star anise
1 small sprig of black stone flower
2 pice Long pepper
1 tbsp black peppercorns
10 cardamoms
1 tsp fennel seeds
1/2 tsp turmeric powder
1/2 tbsp nutmeg
Method
Put all the ingredients on a plate.
Transfer all the ingredients except the turmeric and nutmeg powder in a broad non-stick pan and dry roast on a medium flame for 2 minutes.
Switch of the flame, add the turmeric and nutmeg powder and mix well.
Cool completely, and blend it in a mixer till smooth.
Store the homemade biryani masala it in an air-tight container and use as required.