Ingredients:
- Nutmeg (Jaifal) – 1 piece
- Mace (Jaitri) – 3 pieces
- Bay Leaves – 3 pieces
- Green Cardamom – 1 tablespoon
- Black Cardamom – 3 pieces
- Black Pepper – 1 tablespoon
- Cinnamon Sticks – 4 pieces
- Coriander Seeds – 1 tablespoon
- Cumin Seeds – 1 tablespoon
- Shahi Cumin (Caraway Seeds) – 1 tablespoon
- Fennel Seeds (Mouri) – 1 tablespoon
- Star Anise – 3 pieces
- Radhuni Seeds – 1 tablespoon
- Cloves – 1 teaspoon
- Poppy Seeds – 1 tablespoon
- Cubeb Pepper (Kababcini) – 1 teaspoon
Preparation:
- Lightly roast all the ingredients on a dry skillet over low heat for 3-4 minutes.
- Once roasted, grind them into a fine powder using a mixer or grinder.
- Store the spice mix in an airtight container.
Usage in Biryani:
- For every 1 kg of chicken, use 1 tablespoon of the spice mix.
- For every 1 kg of beef or mutton, use 1.5 tablespoons of the spice mix.
Special Tips:
Rice to Meat Ratio for Biryani:
The ideal ratio is 1:2. For example, if you are using 1 kg of rice, the amount of meat should be 2 kg.
