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 tsp black pepper
1 tbsp coriander seed
4-5 dry whole red chilli’s
Dry roast spices on gentle heat taking care not to burn.
Grind in a dry grinder and store in an air tight container.
PS: I prefer to make small quantities and store in the refrigerator to preserve freshness.
Photo: Amanda Conradie
Geskuif