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chicken meat and biriyani masala

Biriyani Masala Paste

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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

Instructions
 

  • Add all the ingredients ‘to grind’ into a blender jar and blend to smooth paste with little water.
    mint coriander leave in grinder
  • 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
  • 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
  • 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
  • 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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