This masala recipe is used specifically in biryanis.
MAKES ABOUT 1 CUP (100 G)
INGREDIENTS:
- 2 tablespoons coriander seeds
- 1 tablespoon black cumin seeds (shahi jeera)
- 1½ teaspoons whole cloves
- ¾ teaspoon fennel seeds
- ½ teaspoon black peppercorns
- 3 green cardamom pods
- 1 black cardamom pod
- 2 cinnamon sticks
- 1 star anise
- ½ whole nutmeg
- 2 shards blade mace
- 1½ medium black stone flowers or patthar ke phool
- 1 small bay leaf
INSTRUCTIONS:
- Stir the spices in a large nonstick skillet over medium heat for a minute or two, or until fragrant.
- Let cool, then transfer to a spice grinder and grind all the ingredients together. Store in an airtight jar kept in a dark cool place for up to one year.
