Kolkata Biryani Moshla

A unique blend of spices used for making the famous Kolkata biriyani

  • Cooking time
    10 minutes
  • Calories
    kcal
Recommended by
97.9
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of
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What makes the Kolkata biryani special is the combination of spices and fragrances used in its preparation. While biryani moshlas used in the Shiraz, Arsalan, Zeeshan, or Aminia kitchens aren't exactly closely guarded secrets (these kitchens have been widely featured in newspapers, magazines, television, and YouTube videos), it is difficult to to gauge the proportions among the spices to achieve balance of flavours. Follow the measurements in this recipe to recreate the distinctive subtle flavours of the Kolkata biryani masala.

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Ingredients

Serves
16g
  • 1 pc (0.75 g) black cardamom (boro elach)
  • 6 pcs (1.25 g) green cardamom (choto elach)
  • 3 cm (0.5 g) cinnamon
  • ¾ tsp (1.5 g) cloves
  • ½ a pc (1.2 g) nutmeg (jaiphol)
  • 2 pcs (1.75 g) mace (joyitree)
  • ½ tsp (1 g) fennel seeds (mouri)
  • 2 g shah jeera (caraway seeds)
  • 2 g kabab chini (cubeb or tailed pepper)
  • ½ tsp (1.25 g) black pepper
  • 3 g white pepper

Method

  1. Dry roast all the spices listed above on medium heat for 3 minutes.
  2. Grind to a fine powder.

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