Yield: 1 /2 cup
| Measure | Ingredient |
|---|---|
| 2 tablespoons | White rice |
| 2 tablespoons | Cumin seeds |
| 2 tablespoons | Coriander seeds |
| 1½ teaspoon | Mustard seeds, pref. black |
| 1½ teaspoon | Black peppercorns |
| 1½ teaspoon | Fenugreek seeds |
| ½ teaspoon | Whole cloves |
| 2 tablespoons | Turmeric |
Roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. Transfer to a plate to cool. Add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted and fragrant, about 3 minutes. Transfer the spices to the plate. Grind the rice and roasted spices in a spice mill or blender into a fine powder. Work in turmeric. Store the powder in an airtight container away from heat and light. It will keep for several months.
From Eating Well Magazine, Jan/Feb '95.
Submitted By TERRI WOLTMON On 03-11-95