![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9nD5U7fzDzTYivc91_u4aeU3L4NS45SKhy9ne-6uhhaj7loWEM4fX_sHf_7yxKqb1J4DyArBZEOWTcG6NppxZoGNS50JM5Aegc1QVGAY-TXTE6KA4fjUH1QAG3Ik1NoUgyObFc7mRhzw/s1600/ThumbBiriyaniSpice2.gif)
Basic recipe
Ingredients
4 Black cardamoms
1 tsp black cumin seeds (shahi jeera)
1 tsp cumin seeds
5 cinnamon sticks (small 1 inch)
6-8 cloves
2 pieces mace or Javatri (this is the outer covering of mace)
2 star anise
2 tsps coriander seeds
1 tsp peppercorns
1 tsp fenugreek leaves or kasuri methi
1 tsp dried pomegranate seeds or anardhana
Grind this all together to a fine powder.
Add
1 tsp turmeric or haldi
1 tsp red chili powder
4 prunes - slice these
I usually make this in a bigger batch and store it in a bottle. I'll do the math for you :)
Ingredients
16 Black cardamoms
4 tsp shahi or black cumin seeds
4 tsp cumin seeds
20 cinnamon sticks (small inch)
32 cloves
8 pieces mace or Javatri (this is the outer covering of mace)
8 star anise
8 tsps coriander seeds
4 tsp peppercorns
4 tsp fenugreek leaves or kasuri methi
4 tsp dried pomegranate seeds or anardhana
Grind this all together to a fine powder.
Add
4 tsp turmeric or haldi
4 tsp red chili powder
16 prunes - slice these
What type of spice grinder do you recommend?
ReplyDeleteI have a Sumeet ... any of those type of powerful grinders will work!
ReplyDeleteFor how much rice and meat this masala will be used?
ReplyDelete