Biryani Masala

By Tan Can Cook
Modified and Adapted from Sabita Radhakrishna

20 g cloves (लौंग)
20 g mace (जावित्री)
20 g cinnamon sticks (दालचीनी के टुकड़े)
12 g fennel seeds (सौंफ)
20 g green cardamoms (छोटी इलायची)
20 g black peppercorns (काली मिर्च)
8.53 g nutmeg (जायफल)

In a small skillet over medium heat, roast each ingredient separately until fragrant.

Combine the spices in a mortar, or clean coffee grinder, and grind together.

Suggested Usage: 1 tsp biryani masala / 500 g of meat, adjust to taste.

By Tan Can Cook
Adapted and Modified from Pernia Qureshi

Makes: 83.47 Grams

8.25 g (4) Kashmiri dried red chilies (कश्मीरी सूखी लाल मिर्चें)
2.50 g (8) Indian bay leaves (तेज पत्ते)
8.35 g (2 tbsp) coriander seeds (साबुत धनिया)
9.00 g (1 tbsp) cumin seeds (जीरा)
7.25 g (1 tbsp) black cumin seeds (शाही जीरा / काला जीरा) [Elwendia persica]
7.30 g (3) mace blades (जावित्री)
6.70 g (3″) pieces of cinnamon sticks (दालचीनी का टुकड़ा)
7.25 g (1) nutmeg (जायफल)
2.30 g (1 tsp) cloves (लौंग)
3.85 g (3) black cardamoms (बड़ी इलायची)
4.32 g (3) star anises (चक्रफूल)
1.90 g (12) green cardamoms (हरी इलायची)
10.0 g (1 tbsp) black peppercorns (काली मिर्च)
3.00 g (1 tsp) fennel seeds (सौंफ)
1.50 g (½ tsp) whole turmeric, ground (हल्दी, पिसी हुई)

Dry roast all spices and grind in a spice grinder until finely powdered. Sieve to remove any larger pieces and re-grind as needed for a fine powder. Store in an airtight container away from light to maintain flavor and potency.