Description
Restaurant-style Calcutta Biryani with your choice of animal protein (or without animal protein) can be cooked using this homemade Kolkata Biryani Masala easily!
Ingredients
- Cinnamon: 2"
- Black cardamom: 2
- Green cardamom: 5
- Clove: 4
- Bay Leaf: 2
- Nutmeg: 1
- Mace: 4 petals
- Shahi Cumin Seed: 1Tsp.
- Star Anise: 1
- Kebab Chini: 10
- White Pepper: 10
Instructions
- The recipe calls for roasted spices.
- Heat a pan.
- Now add all the spices on the heated pan.
- Dry roast all the spices for around 3 minutes.
- Keep the flame low while roasting the spices.
- After around 1 minute of frying, the spices will emit a nice aroma
- Switch the flame off once done.
- Transfer the roasted spices to a plate.
- Wait for around 10 minutes before making the Biryani Masala Powder. The spices must be at room temperature.
- Take the spices in a grinding jar, or you can use a food processor or traditional Shil Nora (Shil batta) to make the Biryani Masala Powder.
- Grind the spices to make a coarse powder.
- Transfer the spices to a plate if using immediately.
- Store the Biryani Masala in an airtight container if not using immediately.
- This simple yet flavorful Biryani Masala is the key to great Calcutta Biryani!
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Spice
- Cuisine: Mughlai