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biryani garam masala

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

4 responses »

  1. Srilata Gangulee

    It’s a wonderful combination. Thank you.

  2. Hi Ajoy, do we have to grind this into a powder before using it for the biryani, or do we use it whole.

    • Hello Satishan,
      Thanks hot your query.
      It’s best to grind the spices for biryani and use them to marinate the meat.
      However you can also use them ‘whole’ just before caramelising the onions. This adds that extra ‘oomph’ to the dish. This is achieved by heating the oil till it ‘just’ smokes then the spices are added after reducing the heat. This creates a ‘garam masala’ flavoured infusion which then helps in caramelising the onions.
      Got it !!

      Happy cooking!!
      anah daata sukhi bhava!!

  3. Thanks for your explanation to Satishan, Ajoy, as I learned from it as well.

    Could you confirm how much of whole byriani garam masala would you use if you were going to use it whole? My confusion has to do with the fact that you can’t just spoon a fraction of the amount prepared in this recipe. Perhaps my question could also be phrased how many servings/portions would the recipe suit as is?


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