Biryani Masala from Paachakam: Heritage Cuisine of Kerala
बिरयानी मसाला
By Tan Can Cook
Modified and Adapted from Sabita Radhakrishna
Modified and Adapted from Sabita Radhakrishna
Ingredients
20 g cloves (लौंग)
20 g mace (जावित्री)
20 g cinnamon sticks (दालचीनी के टुकड़े)
12 g fennel seeds (सौंफ)
20 g green cardamom pods (छोटी इलायची)
20 g black peppercorns (काली मिर्च)
8.53 g nutmeg (जायफल)
20 g mace (जावित्री)
20 g cinnamon sticks (दालचीनी के टुकड़े)
12 g fennel seeds (सौंफ)
20 g green cardamom pods (छोटी इलायची)
20 g black peppercorns (काली मिर्च)
8.53 g nutmeg (जायफल)
Method
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.
Biryani Masala from Paachakam: Heritage Cuisine of Kerala
