Meat Special Garam Masala: Cumin 2 tbsp. Shahijira 1 tbsp. Sweet cumin/fennel 1 tbsp. Black pepper 1 tbsp. White pepper 1 tablespoon. Cloves 1 tablespoon. Small cardamom 1 tbsp. 6 large and black cardamoms. Kebab sugar 1 teaspoon. Jayatri 6,7 (full). Nutmeg 2 5 star aniseeds. Garam masala available in the market 1 tbsp. Ajwain 1 teaspoon. Poppy seeds 2 teaspoons. Mustard 1 tablespoon. Panchphodan 2 teaspoons. 7.8 pieces of cinnamon (2 inches long). Bay leaves 10, 15.
Grind all the spices lightly in a grinder or spice grinder and store in an air tight jar. Use one and a half tablespoons of this spice per 1 kg of meat.
Meat Masala for Kachchi Biryani: Cumin 1 tbsp. Shahi Jeera 1 tsp. Sweet cumin/fennel 1 tbsp. Black pepper 1 tbsp. Cloves 1 teaspoon. Small cardamom 12,13. 2 large and black cardamoms. Kebab sugar 1 teaspoon. Jayatri 2,3 (full). Half of 1 nutmeg. 2 star anise. Poppy seeds 1 tablespoon. 2.3 pieces of cinnamon (2 inches long). 2 bay leaves
Grind all the spices in a grinder or masala-pulverizer to a fine grind and store in an air-tight jar. Use two tablespoons of this spice for every two kilograms of meat.
Shahi Kalija Cooking Spices: Pepper 1 tsp. Coarse cumin or fennel 1 tsp. Cloves 1 teaspoon. 2 large cardamoms. 6 small cardamoms. 1 star anise. Shahijira 1 teaspoon. 2 cinnamon sticks (2 inches long).
Grind these spices to a fine powder. One and a half tablespoons of this masala should be used for every one kilogram of liver.
These materials can be found in grocery stores or supershops in the market.
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