Re: Shan masalas vs masala from scratch
Re: Shan masalas vs masala from scratch
Begum use a tspn of Shaan Masala with her own grounded maslas to bring that "wow" to the dish.
all these masalas are just too spicy.
Only time we use whole shan masala packet is when I am making Nihari or biryani.
My question would be: does the "wow" come because of the shan masala or her own?
eik maasoom bachchay ka sawal hai :LB:
Pakka fasadi .....aapa bua hai yee TLK.
bi jamalo :@:
Re: Shan masalas vs masala from scratch
So im getting used to using masala from scratch and relying less on shan masala...but try as I might I can't figure out what makes up the biryani masala?? So far these are the spices I have now: lal mirch, haldi, salt, whole coriander, cumin and black pepper, cloves, kalonji and methi seeds.
and I asked this before too, can elaichi bhi grinded into a powder?