Ingredients:
- Badam (Almonds) 15-16
- Badi elaichi (Black cardamom) 2
- Jaifil (Nutmeg) ½ piece
- Darchini (Cinnamon sticks) 3
- Hari elaichi (Green cardamom) 12-14
- Laung (Cloves) ½ tsp
- Sabut kali mirch (Black peppercorns) 1 tsp
- Javatri (Mace) 5-6 blades
- Sabut dhania (Coriander seeds) 3 tbs
- Zeera (Cumin seeds) ½ tbs
- Saunf (Fennel seeds) 1 tsp
- Kashimiri lal mirch (Kashmiri red chili) powder 2 tbs
- Namak (Salt) 1 tbs
- Haldee powder (Turmeric powder) 1 tsp
- Lal mirch powder (Red chili powder) 1 tbs
- Hari elaichi (Green cardamom) 14-15
- Laung (Cloves) ½ tsp
- Sabut kali mirch (Black peppercorns) ½ tsp
- Tez paat (Bay leaves) 7-8
Biryani Masala
- Jaifil (Nutmeg) 1 piece
- Badi elaichi (Black cardamom) 4-5
- Darchini (Cinnamon sticks) 4 large (broken)
- Badiyan ka phool (Star anise) 3
- Sabut lal mirch (Button red chillies) 25-30
- Sabut kali mirch (Black peppercorns) ½ tbs
- Laung (Cloves) 1 tsp
- Hari elaichi (Green cardamom) 10-11
- Sabut dhania (Coriander seeds) 3 tbs
- Zeera (Cumin seeds) 1 & ½ tbs
- Javatri (Mace) 7-8 blades
- Kala zeera (Caraway seeds) 1 tbs
- Tez paat (Bay leaves) 9-10
- Namak (Salt) 1 tbs
- Paprika powder 3 tbs
- Haldee powder (Turmeric powder) ½ tbs
- Tatri (Citric acid) 1 tsp
- Sabut kali mirch (Black peppercorns) 1 tsp
- Darchini (Cinnamon sticks) 1 large (broken)
- Hari elaichi (Green cardamom) 9-10
- Sukha aloo bukhara (Dried plums) 8-9
- Tez paat (Bay leaves) 9-10
Directions:
In frying pan,add almonds and dry roast for 30 seconds.
Add black cardamom,nutmeg,cinnamon sticks,green cardamom,cloves,black peppersons,mace and dry roast for 1 minute.
Add coriander seeds,cumin seeds,fennel seeds and dry roast until fragrant.
Let it cool down.
In spice mixer,add roasted spices and grind to make a powder.
Add Kashmiri red chili powder,salt,turmeric powder,red chili powder,grind well & take out in a bowl.
Add green cardamom,cloves,black peppercorns,bay leaves and mix well.
Can be stored in air tight container for up to 3 months (yields 120 gms for 2 kg Korma).
Biryani Masala
In frying pan,add nutmeg,black cardamom,cinnamon sticks,star anise,button red chillies and dry roast for 30 seconds.
Add black peppercorns,cloves,green cardamom and mix.
Add coriander seeds,cumin seeds,mace,caraway seeds,bay leaves and dry roast until fragrant.
Let it cool down.
In spice mixer,add roasted spices and grind to make a powder & take out in a bowl.
In spice mixer,add salt,paprika powder,turmeric powder,citric acid and grind well then take out in a bowl and mix well.
Add black peppercorns,cinnamon sticks,green cardamom,dried plums and mix well.
Add bay leaves and mix.
Can be stored in air tight container for up to 3 months (yields 200 gms for 2 kg biryani).
Ajza:
- Badam (Almonds) 15-16
- Badi elaichi (Black cardamom) 2
- Jaifil (Nutmeg) ½ piece
- Darchini (Cinnamon sticks) 3
- Hari elaichi (Green cardamom) 12-14
- Laung (Cloves) ½ tsp
- Sabut kali mirch (Black peppercorns) 1 tsp
- Javatri (Mace) 5-6 blades
- Sabut dhania (Coriander seeds) 3 tbs
- Zeera (Cumin seeds) ½ tbs
- Saunf (Fennel seeds) 1 tsp
- Kashimiri lal mirch (Kashmiri red chili) powder 2 tbs
- Namak (Salt) 1 tbs
- Haldee powder (Turmeric powder) 1 tsp
- Lal mirch powder (Red chili powder) 1 tbs
- Hari elaichi (Green cardamom) 14-15
- Laung (Cloves) ½ tsp
- Sabut kali mirch (Black peppercorns) ½ tsp
- Tez paat (Bay leaves) 7-8
Biryani Masala
- Jaifil (Nutmeg) 1 piece
- Badi elaichi (Black cardamom) 4-5
- Darchini (Cinnamon sticks) 4 large (broken)
- Badiyan ka phool (Star anise) 3
- Sabut lal mirch (Button red chillies) 25-30
- Sabut kali mirch (Black peppercorns) ½ tbs
- Laung (Cloves) 1 tsp
- Hari elaichi (Green cardamom) 10-11
- Sabut dhania (Coriander seeds) 3 tbs
- Zeera (Cumin seeds) 1 & ½ tbs
- Javatri (Mace) 7-8 blades
- Kala zeera (Caraway seeds) 1 tbs
- Tez paat (Bay leaves) 9-10
- Namak (Salt) 1 tbs
- Paprika powder 3 tbs
- Haldee powder (Turmeric powder) ½ tbs
- Tatri (Citric acid) 1 tsp
- Sabut kali mirch (Black peppercorns) 1 tsp
- Darchini (Cinnamon sticks) 1 large (broken)
- Hari elaichi (Green cardamom) 9-10
- Sukha aloo bukhara (Dried plums) 8-9
- Tez paat (Bay leaves) 9-10
Directions:
Frying pan mein badam dal dein aur 30 seconds kliya dry roast ker lein.
Badi elaichi,jaifil,darchini,hari elaichi,laung,sabut kali mirch aur javatri dal dein aur 1 minute kliya dry roast ker lein.
Sabut dhania,zeera aur saunf dal ker khushbu anay tak dry roast ker lein.
Thanda ker lein.
Spice mixer mein roasted spices dal dein aur grind ker ka powder tayyar ker lein.
Kashmiri lal mirch powder,namak,haldee powder aur lal mirch powder dal ker ache tarhan grind karein & bowl mein nikal lein.
Hari elaichi,laung,sabut kali mirch aur tez paat dal ker ache tarhan mix ker lein.
3 months tak air tight jar mein dal ker store ker saktay han (yields 120 gms for 2 kg Korma).
Biryani Masala
Frying pan mein jaifil,badi elaichi,darchini,badiyan ka phool aur sabut lal mirch dal dein aur 30 seconds kliya dry roast ker lein.
Sabut kali mirch,laung aur hari elaichi dal ker mix ker lein.
Sabut dhania,zeera,jaifil,kala zeera aur tez paat dal ker khushbu anay tak dry roast ker lein.
Thanda ker lein.
Spice mixer mein roasted spices dal dein aur grind ker ka powder tayyar ker lein & bowl mein nikal lein.
Spice mixer mein namak,paprika powder,haldee powder aur tatri dal ker ache tarhan grind ker lein aur bowl mein nikal ker ache tarhan mix ker lein.
Sabut kali mirch,darchini,hari elaichi aur sukha aloo bukhara dal ker ache tarhan mix karein.
Tez paat dal ker ache tarhan mix ker lein.
3 months tak air tight jar mein dal ker store ker saktay han (yields 200 gms for 2 kg biryani).
