Wednesday, January 19, 2011
Most of my friends were asking about this unique Hyderabadi spice blend which is used in Biryanis and the method to use it. So, here it is....
Potli ka masala is mostly used in Hyderabadi cuisine. It is a mixture of various spices, herbs and roots. It is used for Bringing the special aromatic fragrance biryanis and various meat based recipes. Potli ka masala is tied in a muslin cloth and droped in the water and bring it to a boil. The spices releases the flavour into the water. The water is then used to cook rice, which gives the aromatic flavour to Hyderabadi Biryani. Potli ka masala is used in Biryanis, Nihari, Haleem, Paya etc... You can make your own Potli ka masala with the given ingredients. But, it is hard to find all the ingredients in one place. It is best adviced to buy the ready made packs, which is easy to use and there will not be problem finding the all the rare ingredients
Bay leaf (tej patta)
coriander seeds whole (dhania)
vetiver roots –dried, (khas ki kadi)
sandalwood powder (chandan)
dry rose petals (sukhe gulab ke phool)
black cardamom (kali ilaichi)
cassia buds (kabab chini)
cinnamon (dal chini)
litchen (pathar ka phool)
galingale (pan ki jadi)
If you are trying to make your own mixture. Except Daniya (50 gr), take 25 gr of each item and make your own spice blend.
Ready made Potli ka masala packs are available in all Indian and pakistani Grocery stores. Cost is around 2 bucks.