The penultimate product for red meat garam masala!
From clockwise: 2 cinnamon sticks, 2 teaspoons cardamom pods, 4 black cardamom pods, 2 teaspoons cloves, 1 nutmeg, 3 spears mace, 4 bayleaves, 2 teaspoons black peppercorns, 2 teaspoons fennel seeds and 1 teaspoon saffron threads.
Take the two cinnamon sticks and place in your bowl
Then add the cardamom pods
Then add the black cardamom
Then add the cloves
Add the nutmeg
And the mace spears or blades
The bay leaves
The black peppercorns
The fennel seeds
And finally, the saffron threads
Place all spices into the glass jar,except the saffron. Place the saffron in a separate container as this will be soaked in milk when we use it for our recipe for the biryani!!!
And your biryani garam masala is ready for storage