Ingredients
The following ingredients have 4 Servings
- 1 to 3 bay leaf ((tej patta))
- 15 green cardamom ((3 grams, elaichi))
- 2 to 3 black cardamom ((3 grams, badi elaichi, masala elaichi))
- 2 to 3 star anise ((4 grams, biryani flower, chakri phool))
- 1½ tablespoons fennel seeds ((12 grams, saunf, refer notes))
- 1 teaspoon black pepper corn ((3 grams, kali mirch))
- 5 to 6 pieces cinnamon ((2 inch each, 5 grams, dalchini))
- 1 tablespoon cloves ((6 to 7 grams, lavang))
- ¼ cup coriander seeds ( (18 grams, sabut daniya))
- 2 tablespoons caraway seeds ((16 grams, shahi jeera))
- 1 mace ((2 grams, membrane covering 1 nutmeg, javitri, refer notes))
- ½ teaspoon nutmeg ((1½ to 2 grams, grated or crushed, jaiphal))
- 3 stone flowers ((optional, kalpaasi or dagad phool - medium sized) )
Instruction
- Clean up the spices one after the other to pick and discard stones and debris, chaffs etc. Wipe clean bay leaf and cinnamon pieces with a tissue. Break the nutmeg to 2 portions with a nutcracker or a mortar pestle.
