From Rick Stein's Far Eastern Odyssey book.
1 tbsp uncooked Basmati Rice
50g Coriander Seeds
25g Cumin Seeds
25g Fennel Seeds
1 Cinnamon Stick
1.5 tsp Fenugreek Seeds
0.5 tsp Cloves
Cardamon Seeds (from 10 green pods)
0.5 tsp Black Mustard Seeds
1 tsp Black Peppercorns
3 dried Red Kashmiri Chillies
In a dry hot pan, lightly fry off the rice for a few minutes until medium brown in colour, then set aside to cool off.
Add the rest of the ingredients to the pan and do the same.
Once cooled, grind to a powder.
Keep in a screw top jar for up to 3 months.