Masala is the key ingredient that gives flavour to the Biryani. I used various masala's, each masala had its own flavour. My Biryani posts on Chicken Biryani ( Kacchi Biryani Style), Mutton Biryani ( Kacchi Biryani Style) and Vegetable Biryani have store-bought masala, which also tastes good. This masala powder also has its own aromatic flavour.
To Make This Recipe, You'll Need :
Fennel Seeds
|
2 Tablespoons
|
Jeera (or) Cumin seeds
|
1 Teaspoon
|
Cloves
|
½ Teaspoon
|
Coriander Seeds
|
3 Tablespoons
|
Peppercorns
|
1 Teaspoon
|
Green Cardamom
|
5 to 6
|
Star Anise
|
2 Nos
|
Black Cardamom
|
3
|
Cinammon Sticks
|
2 to 3
|
Kapok Buds
|
1 Teaspoon
|
Mace
|
2 to 3 Nos
|
Stone Flower ( Dagad Phool)
|
Approx 1 Teaspoon
|
Nutmeg
|
1 (Crushed)
|
Kabab Chini
|
1 Teaspoon
|
Dry Red Chillies
|
4
|
Bay Leaf
|
2
|
(Wrongly Typed as Kabab Chini, It's Cloves) |
Method :
Firstly, crush the Nutmeg. Next, in a pan dry roast all the ingredients without burning ( You could roast the spices in 2 batches), cool the spices and grind them to a fine powder.
Cool It and grind it to a fine powder !!
Store the Biryani Masala in a Air tight container.
Enjoy :)
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Thank You For Visiting Blessy's Kitchen :)