Follow these steps for perfect results
Cardamom Pods/Seeds
Ajwain (Carom seeds)
Star anise
Whole Black Peppercorns
Coriander Seeds
Cloves
Bay leaves
Cumin seeds
Cinnamon Stick
Stone flower
Medium Sized
Black cardamom
Mace
Nutmeg powder
Heat a flat griddle.
Roast coriander seeds and peppercorns for 10 seconds.
Add cumin seeds, jeera, and cloves, cinnamon and roast for 10 more seconds.
Add the remaining ingredients to the pan and roast for 1 minute.
Cool completely.
Grind into a smooth powder.
Store in a mason jar.
Expert advice for the best results
Roast the spices on low heat to prevent burning.
Ensure the spices are completely cool before grinding to prevent clumping.
Store in an airtight container away from direct sunlight to preserve flavor.
Everything you need to know before you start
5 mins
Can be made ahead and stored for several months.
Store in a labeled glass jar.
Use as a seasoning for biryani.
Sprinkle on grilled meats.
Add to curry dishes.
Pairs well with spicy flavors.
Discover the story behind this recipe
Essential spice blend for Hyderabadi cuisine.
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