BIRYANI MASALA
- 8 big green cardamom pods
- 8 small black cardamom pods
- 3 bay leaves
- 3 – 4 pieces cinnamon
- 12 cloves
- 2 star anise
- 1 teaspoon black pepper
- 1 tablespoon coriander seed
- 4 – 5 dry whole red chillies
Dry roast spices on gentle heat, taking care not to burn.
Grind in a dry grinder and store in an air tight container.
Note:
I prefer to make small quantities and store in the refrigerator to preserve freshness.
Recipe: Amanda Conradie
Photo: Elize de Kock
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