Dindigul Thalappakatti Biryani Masala Powder
Ingredients (15)
- coriander seeds100 g
- dried kashmiri red chillies25 g
- black peppercorns25 g
- cumin seeds20 g
- fennel seeds30 g
- cinnamon sticks15 g
- cloves10 g
- green cardamom10 g
- star anise5 g
- marathi moggu10 g
- bay leaves3
- stone flower5 g
- black cardamom2
- mace2
- nutmeg0.25
Method
- 1
Clean all the spices and remove any impurities.
- 2
Dry roast each spice separately over low heat until aromatic. Avoid burning them.
- 3
Allow all the spices to cool completely.
- 4
Combine all the roasted spices.
- 5
Grind into a fine powder using a spice grinder or flour mill.
- 6
Sieve if a finer powder is preferred.
- 7
Cool completely before transferring to a clean, dry, airtight container.
Notes & variations
Use 2–3 tablespoons of masala for 1 kg of mutton or chicken. Add along with ginger-garlic paste after sautéing the onions and tomatoes. Best paired with Seeraga Samba rice for authentic Dindigul Thalappakatti Biryani. Kalpasi (Stone Flower) and Marathi Moggu are signature spices that give Thalappakatti biryani its distinctive aroma. Always roast spices over low heat to preserve their essential oils. Store in an airtight container away from moisture and sunlight. The masala retains its best flavour for 3–6 months. For maximum freshness, prepare in small batches.
Nutrition
estimated| Per | 1 serving | 4 servings |
|---|---|---|
| Calories | 276 kcal | 1104 kcal |
| Carbs | 52.6 g | 210.4 g |
| Protein | 10.2 g | 40.8 g |
| Fat | 11.4 g | 45.6 g |
| Fibre | 29.3 g | 117.2 g |