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Master Shahi Rivayat Masala: Authentic Homemade Spice Blend Recipe
kitchenwithrafiaa
11m
Master Shahi Rivayat Masala: Authentic Homemade Spice Blend Recipe
Author:
kitchenwithrafiaa
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Master Shahi Rivayat Masala: Authentic Homemade Spice Blend Recipe

Discover how to prepare your own Shahi Rivayat Masala, a versatile and authentic spice blend that allows you to achieve the perfect taste profile for your dishes. This easy-to-follow recipe brings the rich, traditional flavors of South Asia to your kitchen, ensuring your meals have that desired homemade touch. Perfect for enhancing curries, gravies, and various meat or vegetable preparations.
#Masala
#Spice Mix
#Homemade Spices
#Indian Cuisine
#Pakistani Food
#Flavorful
#Authentic Recipe
Assortment of Whole Spices
Assortment of Whole Spices

Recipe Information

2m
Prep Time
5m
Cook Time
11m
Total Time
10
Servings
Easy
Indian, Pakistani
English
Nutrition (per serving)
10
Calories
1g
Protein
2g
Carbs
0g
Fat
Spices Dry Roasting in Pan
Spices Dry Roasting in Pan

Ingredients

  • Coriander Seeds

    2 tablespoons

  • Cumin Seeds

    1 tablespoon
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  • Black Peppercorns

    1 teaspoon

  • Green Cardamom Pods

    5 pieces

  • Cinnamon Stick

    1 inch piece

  • Cloves

    4 pieces

  • Bay Leaf

    1 leaf
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  • Dried Red Chilies
    (optional, for heat)

    2 pieces
Servings: 10
๐Ÿ’ก Tip: Check off ingredients as you add them to keep track of your progress!
Grinding Fresh Spices for Masala
Grinding Fresh Spices for Masala

Instructions

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  • 1

    Prepare and measure all the whole spices required for the masala blend. Ensure they are clean and free from impurities.
    Step 1 visual
    Preview
    2m
    Step 1 visual
    Preview
    Prepare and measure all the whole spices required for the masala blend. Ensure they are clean and free from impurities.
    2m

    Having all ingredients ready beforehand makes the process smoother.
  • 2

    Lightly dry roast the whole spices in a pan over medium-low heat until fragrant, stirring constantly. This typically takes 3-5 minutes. Be careful not to burn them, as this can make the masala bitter.
    Step 2 visual
    Preview
    5m
    Step 2 visual
    Preview
    Lightly dry roast the whole spices in a pan over medium-low heat until fragrant, stirring constantly. This typically takes 3-5 minutes. Be careful not to burn them, as this can make the masala bitter.
    5m

    Roasting enhances the flavor and aroma of the spices, bringing out their essential oils.
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  • 3

    Allow the roasted spices to cool completely to room temperature. Once cool, transfer them to a spice grinder or mortar and pestle and grind to a fine powder. Ensure there are no large pieces remaining.
    Step 3 visual
    Preview
    3m
    Step 3 visual
    Preview
    Allow the roasted spices to cool completely to room temperature. Once cool, transfer them to a spice grinder or mortar and pestle and grind to a fine powder. Ensure there are no large pieces remaining.
    3m

    Grind in small batches for a finer, more consistent powder. Ensure spices are completely cool before grinding to prevent clumping and preserve freshness.
  • 4

    Store the freshly ground Shahi Rivayat Masala in an airtight container. Keep it in a cool, dark place, away from direct sunlight and moisture. It will remain fresh and potent for several weeks.
    Step 4 visual
    Preview
    1m
    Step 4 visual
    Preview
    Store the freshly ground Shahi Rivayat Masala in an airtight container. Keep it in a cool, dark place, away from direct sunlight and moisture. It will remain fresh and potent for several weeks.
    1m

    Freshly ground spices are significantly more aromatic and flavorful than pre-ground ones found in stores.
๐Ÿ’ก Tip: Click on any step to mark it as completed and track your cooking progress!

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