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Topic: Biryani masala (spice mix)  (Read 364 times)
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« on: March 25, 2018 02:08:26 PM »

This is a lovely and exceptionally fragrant dry spice mix to be used with rice, meat, fish, veg, etc. It's a terrific addition to biryani rice to bump up the flavour. It might even be nice mixed with yogurt/sour cream as a veggie dip.

Dry roast 3 red chili and 7 bay leaf until crisp, set aside.
Dry roast 2 Tbsp coriander seeds, 1 Tbsp cumin, and 1 Tbsp caraway seeds until they turn aromatic, set aside.
Dry roast 3 strands of mace*, 1 two inch cinnamon stick, 1 whole nutmeg smashed, 1 tsp cloves, 3 black cardamom pods*, 3 star anise, 10 green cardamom pods, 1 Tbsp black pepper, 1 tsp fennel seed. Add to other roasted spices.

Allow all to cool then crush to a fine powder in either a blender, food processor, or a dedicated spice mill (coffee grinder you don't use for coffee). Add in 1/2 tsp turmeric powder. You may want to put the blend through a sieve to remove any larger particle before storing in an air tight container. This recipe made enough to fill the smallest mason jar with some left over for dinner tonight.

*If you can't find any of the spices listed you may substitute at the end with their powdered equivalent and you will still get a very fragrant blend. Bear in mind that the dry roasting creates a different flavour than powdered so keep your eyes peeled for whole spices so you can try it like that some time. I personally had to use mace powder this time and leave out the black cardamom and the chilis or our kids won't eat any but wow, the smell in our kitchen is intensely delicious and I can not wait to make Biryani rice tonight. I'll post that recipe later.
« Last Edit: March 25, 2018 03:12:22 PM by craftylittlemonkey » THIS ROCKS   Logged

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« Reply #1 on: March 25, 2018 03:49:41 PM »


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