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chicken meat and biriyani masala

Biriyani Masala Paste

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Servings: 0
Ingredients Method Notes

Ingredients
  

To Grind
  • 1 nos Onion large, roughly chopped
  • 8 cloves Garlic
  • 2 inch piece Ginger roughly chopped
  • 5-7 nos Green chilli as per taste
  • 9 nos Raw cashews
  • 2 cups Coriander leaves/Cilantro chopped, packed
  • 1 cup Mint leaves
  • 2 sprigs Curry leaves
Other
  • 3 tbsp Vegetable oil
  • 1 tbsp Ghee
  • 2-3 nos Bay leaves optional
  • ¼ tsp Turmeric powder
  • 1 tbsp Coriander powder
  • 2 tbsp Cumin powder
  • 1 tbsp Chilli powder
  • 1 tsp Garam masala powder
  • ½ cup Curd

Method
 

  1. Add all the ingredients ‘to grind’ into a blender jar and blend to smooth paste with little water.
    mint coriander leave in grinder
  2. Heat the oil and ghee in a pan on medium heat. Add bay leaves followed by the ground masala paste and cook until the raw smell disappears.
    mink and bay leaves on cooking pan
  3. Add turmeric powder, chilli powder, coriander powder, cumin powder, garam masala. Mix until the spices are cooked and pour in the curd and bring to a boil.
    cooking spices for biriyani
  4. At this point this masala can be stored in a glass jar for later use, in a refrigerator for 2 days or frozen for at least 2 months. This masala is suitable for 1 – 1.25 kg chicken/mutton or beef.
    green masala for biriyani in container
  5. To USE : Just add the meat/veggies and curry paste into a pan and cook or pressure cook until done.
    chicken with green masala on pan

Notes

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