Homemade Biryani and Korma Masala Recipes By Food Fusion

Ingredients:

-Badam (Almonds) 15-16

-Badi elaichi (Black cardamom) 2

-Jaifil (Nutmeg) ½ piece

-Darchini (Cinnamon sticks) 3

-Hari elaichi (Green cardamom) 12-14

-Laung (Cloves) ½ tsp

-Sabut kali mirch (Black peppercorns) 1 tsp

-Javatri (Mace) 5-6 blades

-Sabut dhania (Coriander seeds) 3 tbs

-Zeera (Cumin seeds) ½ tbs

-Saunf (Fennel seeds) 1 tsp

-Kashimiri lal mirch (Kashmiri red chili) powder 2 tbs

-Namak (Salt) 1 tbs

-Haldee powder (Turmeric powder) 1 tsp

-Lal mirch powder (Red chili powder) 1 tbs

-Hari elaichi (Green cardamom) 14-15

-Laung (Cloves) ½ tsp

-Sabut kali mirch (Black peppercorns) ½ tsp

-Tez paat (Bay leaves) 7-8

Directions:

-In frying pan,add almonds and dry roast for 30 seconds.

-Add black cardamom,nutmeg,cinnamon sticks,green cardamom,cloves,black peppersons,mace and dry roast for 1 minute

-Add coriander seeds,cumin seeds,fennel seeds and dry roast until fragrant.

-Let it cool down. -In spice mixer,add roasted spices and grind to make a powder.

-Add Kashmiri red chili powder,salt,turmeric powder,red chili powder,grind well & take out in a bowl.

-Add green cardamom,cloves,black peppercorns,bay leaves and mix well.

-Can be stored in air tight container for up to 3 months (yields 120 gms for 2 kg Korma).

Biryani Masala

Ingredients:

-Jaifil (Nutmeg) 1 piece

-Badi elaichi (Black cardamom) 4-5

-Darchini (Cinnamon sticks) 4 large (broken)

-Badiyan ka phool (Star anise) 3

-Sabut lal mirch (Button red chillies) 25-30

 

-Sabut kali mirch (Black peppercorns) ½ tbs

-Laung (Cloves) 1 tsp

-Hari elaichi (Green cardamom) 10-11

-Sabut dhania (Coriander seeds) 3 tbs

-Zeera (Cumin seeds) 1 & ½ tbs

-Javatri (Mace) 7-8 blades

-Kala zeera (Caraway seeds) 1 tbs

-Tez paat (Bay leaves) 9-10

-Namak (Salt) 1 tbs

-Paprika powder 3 tbs

-Haldee powder (Turmeric powder) ½ tbs

-Tatri (Citric acid) 1 tsp

-Sabut kali mirch (Black peppercorns) 1 tsp

-Darchini (Cinnamon sticks) 1 large (broken)

-Hari elaichi (Green cardamom) 9-10

-Sukha aloo bukhara (Dried plums) 8-9

-Tez paat (Bay leaves) 9-10

Directions:

-In frying pan,add nutmeg,black cardamom,cinnamon sticks,star anise,button red chillies and dry roast for 30 seconds.

-Add black peppercorns,cloves,green cardamom and mix.

-Add coriander seeds,cumin seeds,mace,caraway seeds,bay leaves and dry roast until fragrant.

-Let it cool down.

-In spice mixer,add roasted spices and grind to make a powder & take out in a bowl.

-In spice mixer,add salt,paprika powder,turmeric powder,citric acid and grind well then take out in a bowl and mix well.

-Add black peppercorns,cinnamon sticks,green cardamom,dried plums and mix well.

-Add bay leaves and mix.

-Can be stored in air tight container for up to 3 months (yields 200 gms for 2 kg biryani).