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Homemade Biryani Masala Powder

Cuisine Indian

Ingredients
  

  • 3-4` Bay Leaf
  • ¼ cup Coriander Seeds
  • 10 Small Cardamom
  • 1 tbsp Black Pepper Corn
  • 1 tbsp Fennel Seeds
  • 1 tbsp Cumin Seeds
  • 1 tbsp Shah Jeera
  • 2 Big Cardamom
  • 2 Mace
  • 2 Star Anise
  • 1 tbsp Stone Flower
  • 10 Cloves
  • 1 Nutmeg
  • 5-6 Dry Red Chillies
  • 3 Cinnamon Sticks small

Instructions
 

  • Head a pan and add in bay leaf, coriander seeds, black pepper corn, fennel seeds, shah jeera and cumin seeds. Roast a little on low flame for 1-2 minutes till you get the aroma.
  • Now add in big cardamom, mace, star anise,stone flower, cloves, nutmeg, small cardamom, dry red chillies, cinnamon sticks.
  • Roast everything on low flame for 1-2 minuteson low flame.
  • After roasting transfer everything in a large bowl and let it cool down completely.
  • In a grinder first add in soft spices and then the rest spices by breaking them into small pieces.
  • Grind and make a thin powder and filter masala through a sieve.
  • Let it cool down once again before storing. Store it in clean dry glass bottle and store in fridge.

Video

Notes

Shilpi’s Quick Tricks
  • Roast masala properly to avoid moisture and longer period of storage.
  • Make sure masala are completely dry.
  • Make sure that you are using the exact proportions or taste will not be tasting as required.
  • Letting it cool down after grinding is important as it heats up while grinding.
  • Use only 1 tbsp masala in 1 cup rice.
Keyword masala
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