Okay!! Here you go!
This recipe is for my all time favorite spice blend for Biryani!
I recommend you make a large batch of this and store in a cool, airtight container so you have it on hand anytime. Whether you are making Biryani (Indian rice dish with multiple layers of meat/veggie and fried onions) or a pulao or even a curry…this spice blend is a perfect addition to your pantry!
CHETS BIRYANI SPICE MIX
Servings: 3-4 cups (Large Batch for Saving)
- Take ½ cup (8Tbsp) each of following spices:
- red chili
- coriander seed
- whole cumin seed
- cinnamon powder
- black pepper seeds
- ginger powder
- brown cardamom
- dried papaya powder
- green cardamom
**NOTE: Shelf Life – 4 to 6 months in cool, airtight container
If you want to make enough masala blend for 1 dish, just take 1tsp. of each item and blend as directed.
1. Take all spices and grind in blender/food processor till it becomes a fine powder without any chunks. (You want a powdery consistency without large pieces in it.)
2. Remove and put in a large bowl to cool off (Blending of the spices will create heat and make spices warm to touch. You want to make sure blend is cold before storing, otherwise it will lump.)
So, there you go! Secret unfolded! Haha!
And I know you have a lot of time at home these days, so why not get your pantry in order and add some extra flavor options!