This recipe is also from the book "In Bibi's Kitchen" referred to in the previous post. It is used in flavoring chicken and rice dishes. Any leftover spice can be stored in a air-tight container in a cool, dark place.
Ingredients
- 1" piece cinnamon stick, broken into small pieces
- 1/2c cumin seeds
- 1/3c coriander seeds
- 1tbsp whole black pepper
- 3 green cardamom pods
- 1/2 tsp whole cloves
- 1tbsp ground turmeric
Method
- Heat a small skillet over medium hit.
- Add all the whole spices, stir constantly till they are lightly toasted and aromatic (2 mins)
- After cooling, grind to a fine powder.
- Sieve and regrind the bigger pieces till it is mostly completely fine.
- Add turmeric to the sieved powder and store in an airtight jar.
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