Biryani masala/Garam masala скачать в хорошем качестве

Biryani masala/Garam masala

Biryani Masala/Garam masala Ingredients Spices: Coriander powder: 1 tablespoon Cumin seeds: 1 tablespoon Fennel powder : 1 teaspoon Black pepper powder : 1 teaspoon Cloves: 1 tablespoon Green cardamom : 1 tablespoon Black cardamoms: 1 tablespoon Star anise: 2 tablespoons Bay leaves : 3 Cinnamon sticks: 4 inches (break into pieces) Mace (javitri): 2 whole pieces Nutmeg powder: 1 whole nutmeg, crushed Shahi jeera: 1 tablespoon Poppy seeds: 1 tablespoon Instructions 1.Roast the spices: In a dry, heavy-bottomed pan, dry roast all the whole spices (except for the pepper, coriander,fennel powder) over medium-low heat for 3 to 4 minutes, or until they are hot to the touch and fragrant. Stir constantly for even toasting and to prevent burning. 2.Cool completely: Cool and transfer the roasted spices to a jar, add pepper, coriander,fennel powder. Grind into a fine, smooth powder. 3.Store: Once completely cool, transfer the biryani masala powder to a clean, airtight glass container. Store it in a cool, dry, and dark place. It will keep for a few months at room temperature or up to a year if refrigerated.