![\"\"](\"http:\/\/gawrimanecuta.com\/wp-content\/uploads\/2017\/12\/IMG_3312.spices2JPG.jpg\")
<\/a><\/p>\nBriyani masala<\/strong><\/h3>\nIngredients:<\/h4>\n\n- 7 bay leaves<\/li>\n
- 2 tbsp coriander seeds<\/li>\n
- 1 tbsp cumin seeds<\/li>\n
- 1 tbsp caraway seeds<\/li>\n
- 3 mace blades<\/li>\n
- 2 (3\u201d) cinnamon sticks (not cassia, get the real cinnamon)<\/li>\n
- \u00bd a nutmeg seed<\/li>\n
- 1 tsp cloves<\/li>\n
- 3 star anises<\/li>\n
- 10 green cardamom<\/li>\n
- 1 black cardamom (break it)<\/li>\n
- 1 tbsp peppercorn<\/li>\n
- 1 tsp fennel seeds<\/li>\n
- \u00bd tsp turmeric powder<\/li>\n
- 1 tsp pure chili powder<\/li>\n
- 1 tsp pomegranate seed or powder<\/li>\n
- 1 tsp kalpasi (black stone flower)<\/li>\n
- 1 marathi moggu (Kapok bud)<\/li>\n<\/ul>\n
<\/p>\n
Method:<\/h3>\n
Toast all the ingredients over low flame for about 3 minutes, that is until you smell the spicy aroma.<\/p>\n
Grind them fine.<\/p>\n
Let them cool and store it in an airtight container. This is plenty since you\u2019ll only need \u00bd to 1 tablespoon most of the time.<\/p>\n
Once you\u2019ve grounded these spices you will smell the Briyani.<\/p>\n
If you can get your hands on kalpasi and marathi moggu please let me know where I can get them. I ran out of it. That\u2019s why you don\u2019t see it on the spice tray and it has been hard to source it.\u00a0 Kalpasi and marathi moggu takes this dish to a whole different level.<\/p>\n
Yield: 1\/2 cup<\/p>\n
Finished product below.<\/p>\n
- \n
- 7 bay leaves<\/li>\n
- 2 tbsp coriander seeds<\/li>\n
- 1 tbsp cumin seeds<\/li>\n
- 1 tbsp caraway seeds<\/li>\n
- 3 mace blades<\/li>\n
- 2 (3\u201d) cinnamon sticks (not cassia, get the real cinnamon)<\/li>\n
- \u00bd a nutmeg seed<\/li>\n
- 1 tsp cloves<\/li>\n
- 3 star anises<\/li>\n
- 10 green cardamom<\/li>\n
- 1 black cardamom (break it)<\/li>\n
- 1 tbsp peppercorn<\/li>\n
- 1 tsp fennel seeds<\/li>\n
- \u00bd tsp turmeric powder<\/li>\n
- 1 tsp pure chili powder<\/li>\n
- 1 tsp pomegranate seed or powder<\/li>\n
- 1 tsp kalpasi (black stone flower)<\/li>\n
- 1 marathi moggu (Kapok bud)<\/li>\n<\/ul>\n
<\/p>\n
Method:<\/h3>\n
Toast all the ingredients over low flame for about 3 minutes, that is until you smell the spicy aroma.<\/p>\n
Grind them fine.<\/p>\n
Let them cool and store it in an airtight container. This is plenty since you\u2019ll only need \u00bd to 1 tablespoon most of the time.<\/p>\n
Once you\u2019ve grounded these spices you will smell the Briyani.<\/p>\n
If you can get your hands on kalpasi and marathi moggu please let me know where I can get them. I ran out of it. That\u2019s why you don\u2019t see it on the spice tray and it has been hard to source it.\u00a0 Kalpasi and marathi moggu takes this dish to a whole different level.<\/p>\n
Yield: 1\/2 cup<\/p>\n
Finished product below.<\/p>\n