Kolkata Biryani Moshla
A unique blend of spices used for making the famous Kolkata biriyani
- Cooking time10 minutes
Calorieskcal
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.
Books in this recipe
No items found.
Like the work we do? Help keep this site ad-free by making a donation.
DonateIngredients
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
- Dry roast all the spices listed above on medium heat for 3 minutes.
- Grind to a fine powder.
