Homemade Biryani masala

Name: Homemade Biryani masala
Total time: 1200 s
Yield: approx 100gms
Cuisine: Indian
Ingredients: 3 Tejpatta; 3 Dry red chilli; 2 tbsp Sabit dhania; 1/2 tbsp Shahi jeera; 1 tbsp Usual jeera; 1 tbsp Mote sauf; 2 Javitri; 7-8 Black pepper corns; 1 Nutmeg; 2 Moti elaichi; 6-7 Green elaichi; 7-8 Cloves; 2 Cinnamon stick; 2 Star anise; 1 tbsp Kashmiri Lal mirch powder; 1/2 tbsp Haldi powder; 1/2 tbsp Ginger powder; 1/2 tbsp Garlic powder

Sangita Kalra @sanria_savoury

#boxweek5 #stayhome #staysafe
Nothing like a masala at home.
#sangitakalra

Sangita Kalra @sanria_savoury

#boxweek5 #stayhome #staysafe
Nothing like a masala at home.
#sangitakalra

Saved

Ingredients

20mins

approx 100gms

3Tejpatta
3Dry red chilli
2 tbspSabit dhania
1/2 tbspShahi jeera
1 tbspUsual jeera
1 tbspMote sauf
2Javitri
7-8Black pepper corns
1Nutmeg
2Moti elaichi
6-7Green elaichi
7-8 Cloves
2Cinnamon stick
2Star anise
1 tbspKashmiri Lal mirch powder
1/2 tbspHaldi powder
1/2 tbspGinger powder
1/2 tbspGarlic powder

Saved

Steps

20mins

1

Take a non-stick pan n heat it. Now lower the flame n dry roast the khada masalas (leaving all the powders,) now dry them on low flame for a min, stirring continuously so that the masalas do not change the colour.
2

Now transfer them in a plate n cool grind them coarsely or powdered form(it's your preference). Now add all the powdered ingredients mix nicely and cool it completely.You can store it in an air tight jar for six months.
3

Note : whenever you use it, use a dry spoon to take it out so this masala will have its logitivity. Close the lid of the jar as soon as possible so that it's aroma is maintained for long time after taking out the required quantity.You can use it to make veg Biryani or non veg. I even use this masala for making my veg kebabs it's so flavourfull you can use the way you want.be innovative!!