Скачать или смотреть 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.