Ingredients
Method
- Add all the whole spices to a dry pan and toast over medium-low heat for around 2 minutes, or until it smells very fragrant. Make sure to stir them constantly so they don't burn. You can then toast the ground spices – but be very careful not to let the spices burn or choose not to.
- Allow them to cool for a few minutes before transferring everything to a spice grinder or food processor and grind into a fine powder. You can shake the grinder a few times to encourage the spices to evenly grind. You may also be able to use the smallest jug in a blender like the vitamix or a magic bullet.
- Transfer your pilau masala into an airtight container for storage ready for use.
Notes
- The cinnamon: You can manually break the cinnamon stick into smaller pieces for faster toasting.
- Using a mortar and pestle: If you don’t have a spice grinder or food processor, then you can grind the spices by hand using a mortar and pestle. Just be aware that this will take a fair bit of arm work to do.
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